Vattayappam

Author: Shaan Geo

Cuisine: Kerala Cuisine
Skill Level: Intermediate

Servings: 4-8
Prep Time: 15m
Cook Time: 25m

Vattayappam / Steamed Rice Cake

Vattayappam is a kind of steamed rice cake commonly served as a snack or breakfast. The main ingredients of this dish are rice flour and coconut milk. It is one of the traditional-healthy food of Kerala. Vattayappam is prepared especially during Easter and Christmas days.

Ingredients

Fine rice flour (നന്നായി പൊടിച്ച അരിപ്പൊടി) - 4 Cups
Warm water (ചെറു ചൂടുവെള്ളം) - ½ Cup
Water (വെള്ളം) - 2 Cups
Coconut milk (തേങ്ങ പാല്‍) - 1½ Cup
Yeast (Active dry yeast) - ½ Tea spoon
Sugar (പഞ്ചസാര) - ¾ Cup
Cardamom (ഏലക്ക) - 5 Nos
Garlic (വെളുത്തുള്ളി) - 1 Clove
Ghee (നെയ്യ്) - 2 Tea spoon
Cashew nut (കശുവണ്ടി) -15 Nos
Raisins (ഉണക്ക മുന്തിരി) - 20 Nos
Cherry - 10 Nos (optional)
Salt (ഉപ്പ്) – To taste

Method

Step 1

Dissolve yeast in ½ cup of warm water (make sure that the water is not too hot) along with ½ table spoon of sugar and let sit for 30 minutes until it is frothy.

Step 2

Crush cardamom and garlic separately and keep aside.

Step 3

Mix 2 table spoon of rice flour with 2 cups of water and boil it for 5 minutes by stirring it. Keep aside and let it cool.

Step 4

Add this to the remaining rice flour along with yeast dissolved water, coconut milk, cardamom, garlic and salt. Mix it well in a mixer grinder. (The batter should be thick in consistency like idly batter)

Step 5

Keep it overnight (8 hours) in a warm place for fermentation.

Step 6

Spread evenly gee in a flat pan or an idli mould and pour the batter into it (fill up to half the pan).

Step 7

Garnish it with cashew nut, raisins and cherry (optional).

Step 8

Steam it (like idli) for 20 minutes in a medium heat. (close the lid only after the water starts boiling).

Step 9

When it is done, remove from the flame and let it cool. Cut the vattayappam into desired shapes and serve it with a cup of tea/coffee.

Tips:

1) As the batter quantity increases during fermentation, use a vessel which can hold almost double the quantity.

2) Fine rice flour is mandatory for vattayappam (You can use idiyappam or appam rice flour, but puttu rice flour is not ideal for this dish).

Recipe Comments

Posted by Jayalakshmi on March 15, 2013

Hi…. I tried to make this today.. It came well
- Posted by Shaan Geo on March 15, 2013
  
  Hi Jayalakshmi, Thanks a lot for trying this recipe and taking time to share your feedback here.
Posted by Jilby on March 30, 2013

Hi… I tried many of your recipe. Its very easy and tasty.
- Posted by Shaan Geo on March 31, 2013
  
  Hi Jilby, Thank you very much for trying my recipes and also for your kind words of encouragement, appreciate it very much.
Posted by Radhika S on April 1, 2013

Hi Shaan

I tried your recipe in this Easter, Eventhough I have less experience in kitchen it came well. Thank you for the easy recipe. May god bless you with all you want.
- Posted by Shaan Geo on April 2, 2013
  
  Hi Radhika, Thank you very much for trying this recipe and also for leaving your feedback here. Nice to know that the Vattayappam came out well for you. Thanks a lot for your kind wishes.
Posted by Rej on April 3, 2013

Hiii Shaan, I tried few of ur recipes like vattayappam, pepper chicken and fish curry.. every thing was wonderful. my husband was doubtful how the fish curry taste while using vaalan puli instead of kudampuli. anyway it tastes fantastic. expecting more & more easy and tasty recipe from u…
- Posted by Shaan Geo on April 3, 2013
  
  Hi Rej, I am really thrilled to see the list of items you tried from this website. Nice to know that you all enjoyed it. I will be posting more easy recipes in the future. Thanks a lot for your inspirational words of encouragement, appreciate it very much.
Posted by Deepa on April 11, 2013

Hi Shaan chetta…. i tried this recipe too… and u know it was really easy to make….. was really awesome… and my family members loved it too.. Thanks a lot—-
- Posted by Shaan Geo on April 12, 2013
  
  Hi Deepa, Great to know that you all loved it. Thanks for the feedback and regular visit.
Posted by Suji on April 25, 2013

Hey Shaan, I reached here while searching for Vattayappam recipe and see that your is kinda unique. One doubt i have is should we use roasted rice flour or just regular? Also do you have any suggestions on how to make the batter if using soaked raw rice?
You have a beautiful and yummy collection here, will come back for more as we are foodies
Best wishes,
Sujitha
- Posted by Shaan Geo on April 26, 2013
  
  Hi Sujitha, Thank you very much for the wishes and nice words. Vattayappam prepared with roasted rice flour will be more soft while compare to the regular flour. If you are using soaked rice grind it by adding coconut milk. Hope this helps you. Happy cooking
Posted by Raji on May 12, 2013

Hi Shaan, your recipes looks very simple and so yummy. I tried egg Biryani and its superb. Now I want to make Vattayappam and for that I want to know, for coconut milk i can add coconut milk powder or I have to take milk from the coconut.
- Posted by Shaan Geo on May 12, 2013
  
  Hi Raji, Thank you very much for your kind words of encouragement. Great to know that the Egg Biryani came out well for you. Regarding Vattayappam, you can prepare it with coconut milk or finely ground coconut. I haven’t tried it with coconut powder, but I think it will work out. Please do share your feedback. Happy cooking.