Whether savoury or sweet vattayappam is so delicious. The best vattayapam I have ever had is my thresiamma ammachi's. She uses Toddy instead of yeast. I know, what pains did our nans take to get that superb taste. My dad still has tales to tell about how he managed to get it for her in Trivandrum , the capital city of Kerala. :-) Still remember the easter mornings when she used to prepare vattayappams with chicken stew, beef cutlet and beef and kurkka ualrthu for nombu thurakkal. I'm drooling now. :-) Here is how I make it My vattayappam recipe is very much similar to how I make appam. Check it out here. I decided to make it when one of my dear friends R from school/dance class asked me for the recipe. This one is dedicated to u R. Ingredients : Raw rice – 2 cups Cooked rice ( parboiled rice works best) – 1 cup Grated coconut – 1 cup Yeast – 1/2 tsp Sugar – 1/4 cup or more to taste Salt – a pinch Cardamom powder – a pinch (Optional, I like it better without this) Roasted Cashews and Raisins (Optional) Method : - Soak the rice in water for 5-6 hours and drain. - Grind this with grated coconut,sugar, yeast and cooked rice adding just enough water to a smooth batter, to be as thick as idly batter. - Add salt and mix well together. - Cover it with a lid and keep it warm for 8 – 10 hrs to ferment. - Steam for 20 mts. There are a variety of ways in which u can steam this. Check out my post on how to steam here. tips: - Add more sugar for a sweet version to eat as a snack - Add even less sugar for a pure savoury version and enjoy with chicken stew or the like. Linking this to: Love2Cook's Event Deepavali Delights 2012 Recipes by Sherin Deepu of KuksKitchen. Please do not re'print' this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.