Vatilaappam/ Egg Pudding | How to make Vatilaappam/ Egg Pudding

4.0 from 1 review
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By Asiya Omar
Created on 13th Jun 2017
  • Vatilaappam/ Egg Pudding, How to make Vatilaappam/ Egg Pudding
Vatilaappam/ Egg Puddingby Asiya Omar
  • Vatilaappam/ Egg Pudding | How to make Vatilaappam/ Egg Pudding (1 likes)

  • 1 review
    Rate It!
  • By Asiya Omar
    Created on 13th Jun 2017

About Vatilaappam/ Egg Pudding

Traditional delicious dessert with nice texture.Idiyappam- Vatilaappam is very famous in our Home Town. It is a very healthy steamed version. Try it.

Vatilaappam/ Egg Pudding is a popular aromatic and delicious dish. You can try making this amazing Vatilaappam/ Egg Pudding in your kitchen. This recipe requires 30 minutes for preparation and 30 minutes to cook. The Vatilaappam/ Egg Pudding by Asiya Omar has detailed steps with pictures so you can easily learn how to cook Vatilaappam/ Egg Pudding at home without any difficulty. Vatilaappam/ Egg Pudding is enjoyed by everyone and can be served on special occasions. The flavours of the Vatilaappam/ Egg Pudding would satiate your taste buds. You must try making Vatilaappam/ Egg Pudding this weekend. Share your Vatilaappam/ Egg Pudding cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Asiya Omar for inputs. In case you have any queries for Vatilaappam/ Egg Pudding you can comment on the recipe page to connect with the Asiya Omar. You can also rate the Vatilaappam/ Egg Pudding and give feedback.

  • Prep Time30mins
  • Cook Time30mins
  • Serves6People
Vatilaappam/ Egg Pudding

Ingredients to make Vatilaappam/ Egg Pudding

  • 8 medium sized eggs
  • One medium sized coconut grated
  • 300g of sugar
  • 2 tsp of ghee
  • 10 cashewnuts
  • A pinch of salt

How to make Vatilaappam/ Egg Pudding

  1. Take the grated coconut into the mixie.
  2. Sprinkle some hot water in the grated coconut and coarse grind it in the mixie. Make sure it doesn't become like paste.
  3. Extract thick coconut milk from it, when you extract the first time you'll get approximately 250 ml. Set it aside.
  4. Into a bowl, add eggs then the coconut milk and add the sugar and a pinch of salt.
  5. Beat it well ( whisk) until the sugar dissolves. Pour the mixture through a sieve into a pressure cooker safe bowl and keep it aside.
  6. Pour three cups of water in a pressure cooker and place a base plate in the bottom.
  7. Keep the vessel containing the mixture in cooker. cover with a lid and set the pressure cooker for steaming. After you hear two whistles, simmer the flame and leave it for another half an hour.
  8. After the cooker releases pressure and cools down, open it.
  9. In a small frying pan, add ghee and roast the cashews till golden brown.
  10. Add the cashews roasted in ghee to it. The dish is ready to serve. You can serve our traditional dish as a dessert.
My Tip: Use first thick coconut milk from fresh grated coconut.

Reviews for Vatilaappam/ Egg Pudding (1)

Tanya Chauhan4 months ago
delicious....
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