Indian Cooking Challenge: Vatteppam
ICC recipe for the month of March is Vatteppam, steamed rice cake/pudding from Kerala. Shn was kind enough to let us use her recipe for this challenge. The recipe was lengthy and looked complicated but I knew right away, it would not be as complicated as it appeared to be and I was right! I missed last couple of challenges and was excited to try this new recipe. However, my excitement turned into disappointment once I made it. The recipe called for fresh coconut and I used frozen coconut. That was the culprit for my flop show. I wish I had followed the recipe and used fresh coconut! 🙁 The recipe calls for grinding soaked rice, fresh coconut and 2 tbsp of cooked rice to the make the batter. The batter is then fermented for 6-8 hours or overnight. Since I used frozen batter and fermented the batter overnight, the batter became smelly by next morning. It had this strong rotten/spoiled coconut smell. I still went ahead and steamed the batter to make vatteppam. The taste was fine but the smell over powered the taste. I also felt that I could have added little more sugar and it is just my sweet tooth! I made this yesterday and did not have enough time to prepare it again. Here is my picture of the vatteppam and the recipe can be found here.