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

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ByAsiya 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, a deliciously amazing recipe to treat your family members. This recipe of Vatilaappam/ Egg Pudding by Asiya Omar will definitely help you in its preparation. Surprisingly the preparations for Vatilaappam/ Egg Pudding can be done within 30 minute. Isn't it interesting. Also, the time taken for cooking Vatilaappam/ Egg Pudding is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Vatilaappam/ Egg Pudding is just too tempting. Cooking Vatilaappam/ Egg Puddingat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Vatilaappam/ Egg Pudding is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofVatilaappam/ Egg Pudding from Better Butter.

  • 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 Chauhan2 months ago