non-vegetariandairy-free
kerala
Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
65 min
1030 cal
46gProtein
76gCarbs
60gFat
2Recipes
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Light and fluffy Vattayappam, a gut-friendly, homestyle steamed cake that's pure comfort.
A soft, spongy, and mildly sweet steamed rice cake from Kerala. Made with a rice and coconut batter that is fermented for 8-12 hours, it's a delightful tea-time snack or breakfast treat that melts in your mouth. Note: This recipe requires significant inactive time for soaking and fermentation.
Serving size: 1 slice
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Light and fluffy Vattayappam, a gut-friendly, homestyle steamed cake that's pure comfort.
This kerala dish is perfect for snack. With 187.34 calories and 2.64g of protein per serving, it's a low-sodium, low-calorie option for your meal plan.
Prepare the Rice: Wash the raw rice thoroughly under running water until the water runs clear. Soak the rice in ample water for 4 to 6 hours. After soaking, drain the water completely using a colander.
Activate the Yeast: In a small bowl, combine the instant yeast and 1 teaspoon of sugar. Pour in 1/4 cup of warm water, stir gently, and set aside for 5-10 minutes. The mixture should become frothy, indicating the yeast is active.
Grind the Batter: Add the drained rice, fresh grated coconut, cooked rice, and the remaining sugar to a high-speed blender. Pour in the activated yeast mixture. Add about 1/2 cup of water and grind until you have a very smooth, thick batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon. Add more water, one tablespoon at a time, only if necessary.
Ferment the Batter: Transfer the batter to a large bowl, ensuring it's no more than half full to allow space for rising. Cover with a lid or plastic wrap and place in a warm, draft-free spot for 8 to 12 hours, or overnight. The batter should double in volume and appear bubbly and fermented.
Prepare for Steaming: Once fermented, add the salt and cardamom powder to the batter. Stir very gently with a spatula, just enough to combine. Do not overmix, as this will deflate the air bubbles. Grease a 7 or 8-inch round steel plate or cake pan with coconut oil.
Steam the Vattayappam: Pour the batter into the greased pan, filling it up to three-quarters of its height. If using, sprinkle the chopped cashews and raisins on top. Bring 1-2 inches of water to a rolling boil in a steamer or a large pot. Place the pan on a stand inside the steamer, cover with a lid, and steam on medium heat for 15-20 minutes.
Cool and Serve: After 15 minutes, check for doneness by inserting a toothpick or skewer into the center; it should come out clean. If not, steam for another 5 minutes. Turn off the heat and carefully remove the pan from the steamer. Let the Vattayappam cool completely at room temperature before slicing. Once cool, run a knife along the edges to loosen, then demold and cut into wedges to serve.