Traditional Kerala Vattayappam Recipe: A Step-by-Step Guide

Ingredients

2 cups of raw rice
3/4 to 1 cup of sugar
1/2 cup of grated coconut
1 tsp of yeast
1/2 cup of warm water
1/2 tsp of salt
1/2 cup of cooked rice
1/2 cup of thick coconut milk
1/4 cup of raisins
1/4 cup of cashew nuts

Steps and instructions

Soak the raw rice in water for about 4 to 5 hours.
Drain the water and grind the rice along with cooked rice, grated coconut and 1/2 cup of water into a smooth paste.
Transfer the paste to a large bowl and add sugar, salt, and yeast dissolved in warm water. Mix well.
Cover the bowl with a lid and allow it to ferment for about 8 hours or overnight.
After fermentation, the batter should be frothy. Mix it well and add the thick coconut milk. Stir it until the batter becomes a smooth pouring consistency.
Grease a cake tin or idli moulds with a little oil. Pour the batter into the mould. Sprinkle some raisins and chopped cashew nuts on top.
Steam the Vattayappam on medium heat for about 20 to 25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the steamer and let it cool. Cut into desired shapes and serve.

Tools for making

Mixing Bowl - A large bowl to mix the batter and other ingredients.
Blender or Grinder - To grind the rice, cooked rice, and grated coconut into a smooth paste.
Cake Tin or Idli Moulds - To pour the batter and steam the Vattayappam.
Steamer - To steam the Vattayappam until it is cooked and fluffy.
Toothpick or Skewer - To test the doneness of the Vattayappam by inserting it into the centre.
Knife - To cut the cooled Vattayappam into desired shapes before serving.

Recipe variations

Instead of raw rice, you can use rice flour for a quicker version.
For a healthier option, you can use whole wheat flour instead of raw rice or rice flour.
Add cardamom powder or vanilla extract for extra flavor.
Replace sugar with jaggery for a more traditional taste.
Add a handful of chopped pineapple or mashed banana for a fruity twist.
For a vegan version, replace dairy-based ingredients like ghee and milk with plant-based alternatives.
Experiment with different toppings like shredded coconut, chopped almonds, or chocolate chips.
You can also add a pinch of turmeric powder to give the Vattayappam a vibrant yellow color.

Recipe overview

Vattayappam is a traditional steamed rice cake from the southern Indian state of Kerala. This sweet, spongy delicacy is often served for breakfast or as a snack alongside a hot cup of tea. The recipe requires minimal oil, making it a healthier choice for those who are conscious of their diet. The dish gets its unique texture and flavor from fermented rice and coconut batter, which is then steamed to perfection. The fermentation process might seem daunting, but it's straightforward and adds an interesting depth to the flavor profile. The recipe involves soaking and grinding rice, fermenting the batter overnight, and then steaming it in a mould. A garnishing of cashews and raisins adds a nice crunch and sweetness to the soft, spongy Vattayappam. The end product is a beautifully steamed, spongy cake that is subtly sweet and utterly delicious. Make this Vattayappam recipe at home to enjoy with your loved ones for an authentic taste of Kerala.

Common questions

Can I use normal rice instead of raw rice?
Yes, you can use normal rice instead of raw rice, but the texture and taste may vary slightly.
How long should I soak the rice?
Soak the raw rice for about 4 to 5 hours to soften it before grinding.
Can I use desiccated coconut instead of grated coconut?
Yes, you can use desiccated coconut as a substitute for grated coconut. However, it may affect the taste and texture of the Vattayappam.
How long does the batter need to ferment?
The batter should be fermented for about 8 hours or overnight. This allows the yeast to activate and helps in achieving a fluffy texture.
Can I skip adding raisins and cashew nuts?
Yes, you can omit raisins and cashew nuts if you prefer. They are optional and can be customized according to your preference.
What should be the consistency of the batter?
The batter should have a smooth pouring consistency, similar to the consistency of pancake batter.
How do I know when the Vattayappam is cooked?
Insert a toothpick in the center of the Vattayappam. If it comes out clean, it means the Vattayappam is cooked. If not, steam it for a few more minutes.
Can I refrigerate Vattayappam?
Yes, you can refrigerate the leftover Vattayappam. Just make sure to store it in an airtight container. Reheat it before serving.

Serving dishes and utensils

Steamer - A steamer is essential for steaming the Vattayappam to perfection.
Cake tin or idli moulds - These are used to shape and mold the Vattayappam during the steaming process.
Mixing bowls - Mixing bowls are needed to combine the ingredients and ferment the batter.
Grinder or blender - A grinder or blender is required to grind the raw rice, cooked rice, and grated coconut into a smooth paste.
Lid - A lid is used to cover the bowl during the fermentation process.
Toothpick - A toothpick is used to check if the Vattayappam is cooked in the center.
Knife - A knife is needed to cut the Vattayappam into desired shapes before serving.
Serving plate - A serving plate is used to present and serve the Vattayappam.

Origin stories

Vattayappam is a sweet dish that originates from the Indian state of Kerala. This dish is often considered as the queen of Kerala breakfast. It is a fermented rice cake that is steamed and was traditionally prepared as an offering to gods during festivals and special occasions. The unique aspect of Vattayappam is the way it brings together the flavours of the East by combining rice, coconut, and local spices. In addition to its rich taste, Vattayappam also has an interesting textural profile, being soft, fluffy and slightly spongy. This delightful dish encapsulates the essence of Kerala's culinary tradition, with its emphasis on local ingredients and complex flavours. Vattayappam continues to be a beloved staple in Kerala and is a testament to the region's rich cultural and culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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