Monday, November 1, 2010
Mango Appam( Steamed Mango Rice Cake)
I tried this from Kothiyavunu blog with a few changes. The very first time when I saw in her blog, I knew I'm definitely going to try this and I did nearly two weeks back which is been sitting in my drafts for a long time. It's actually called Vattayappam, which I came across in a few blogs before. Every time when I looked at this recipe it tempted me a lot to try, I really wanted to try the exact same version but somehow I the mango puree sitting in my store cupboard tempted me a lot too add it to this appam.
Vattayappam is traditional Kerala dish, a soft spongy steamed rice cake. You can make this as savoury and serve with curries or make it as sweet by adding sugar.
Preparation Time: 40 minutes + Fermenting Time
Cooking Time: 35 to 40 minutes
Raw rice- 2 cups
Mango Puree- 4 tbsp
Cooked Rice- 1/2 cup
Grated Coconut- 1/2 cup
Cardamom powder- 1/2 tsp
Sugar- 3/4 cup
Bicarbonate of soda- 1/2 tsp
Salt- 1 tsp
Ghee- 2 tsp
Almonds- 10 to 15
Prepare the batter:
Soak the rice in water for 4 to 5 hours. Drain the water , grind it along with coconut, cooked rice and mango puree until you get a smooth batter. Add the sugar and salt, grind again. Pour the batter in a vessel, cover it. Allow it to ferment 1 whole night.
Make the appam:
The next day, just before making your appam, add the soda by mixing it in 1 tbsp of water. Mix it well. Grease a stainless steel bowl with little ghee. Mix the batter with some water if it's too thick. Pour it in the bowl, sprinkle with cardamom powder.
Steam it in a steamer or pressure cooker for 30 minutes. To check if it's cooked, insert a skewer and if it comes out clean, then the appams are cooked. Garnish with crushed nuts.
Serve warm or cold, either way it's good.