Vattayappam recipe Kerala style | Vattayappam | Kallappam recipe | Chicken curry Kerala style
Vattayappam or Kallappam is a traditional breakfast recipe among the Christians in Kerala. Made with rice and Coconut batter. Normally fresh toddy (Kallu) is used to ferment the batter, but here we have used yeast.
Vattayappam is really soft,fluffy and very easy to make. You will really enjoy the slight sweet and fermented taste.
Rice and Coconut is blended together to a batter and is kept for to ferment for 4-5 hours. The fermented batter is then steamed to make Vattayappam.
Very popular not just among Christians but all over kerala love this delicacy.
Usually made during occasions like Christmas or Easter.
Vattayappam is usually served with Spicy Chicken Curry or Chicken Stew.
Do watch the Chicken curry recipe at the end.
Boneless Chicken recipe | Boneless Chicken coconut milk recipe
Boneless Chicken recipe with Coconut milk, which gives it a desired creamy texture, garnished with Coriander leaves and Spring Onion.
Medium spiced curry is great combination with Kallappam, Vellayappam, Parotta or Chapati.
Vattayappam recipe Kerala style | Vattayappam | Kallappam recipe | Chicken curry Kerala style
For Vattayappam :-
Preparation Time: 10 mins
Cooking time : 10-12 mins
Soaking time : 4-5 hours
Fermenting time : 5-6 hours
Serves : 6-8 persons
Ingredients for Vattayappam :
Idli Rice 2 cup / 600gms
Wash with 2-3 times by changing water
Grated Coconut 1 1/2 cup
Flattened rice (Poha) 1 cup / 75 gms
soaked for 10 minutes
Sugar 1/2 cup / 75 gms
Active Dry yeast 1 teaspoon (Optional)
Yeast makes the Kallappam very soft
Coconut Water 1 cup
Water as required
Salt to taste
Oil to grease the plate
Tutti frutti or cashew / Raisins for garnishing (Optional)
Boneless Chicken recipe | Boneless Chicken coconut milk recipe | Kerala recipe
For Chicken Curry:-
Preparation Time: 15 mins
Cooking time : 40 mins
Serves : 4
Ingredients for Chicken Curry:-
500 gms chicken
2 tablespoon Oil
2 table spoon coconut pieces
3 big onions
5 green chillies
1 tablespoon Ginger Garlic paste
2 teaspoon garam masala
1 tablespoon coriander powder
1 tablespoon crushed pepper
1 cup thick coconut milk
Spring Onion
Coriander leaves
Salt to taste
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