Ingredients :
Raw rice – 1 cup ( 200 g)
Grated coconut – 1 1 /2 cup
Fresh coconut water – 3/4 cup
Cardamom – 2
Cumin seeds – a pinch
Active dry yeast – 1/4 tsp
Cooked rice – 1/4 cup
Sugar – 2 tbsp
Salt – 1/2 tsp
For filling :
Boneless chicken – 200g
Onion – 2 (big size)
Crushed ginger – 1 tsp
Crushed garlic – 1 1/2 tsp
Green chilli – 1
Tomato – 1/2
Curry leaves
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Meat masala/ Chicken masala – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Fennel seeds powder – 1/2 tsp
Hot water – 1/2 glass
Salt
Oil
Preparation
Soak rice for 4 hrs. Grind coconut with coconut water, take coconut milk and keep aside. Grind rice with, cumin, cardamom,yiest and coconut milk, pour the batter to a vessel, mix well, keep it 8 hrs for fermentation. For filling masala, heat oil in a pan, add onion, green chilly, ginger, garlic,and curry leaves, saute it well, add tomato, mix all well, next add masalas, mix it well, once the masala become dry add minced chicken, mix well, then saute it with hot water, cook chicken, once it become thick turn off flame. Take a plate, pour the batter about 1 1/2 laddle, steam it for 5 minutes, add filling above it, spread over, pour batter above, then steam it well.
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