Vattayappam
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.
For 8 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Step 5
- a.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.
- 6
Step 6
- a.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.
- 7
Step 7
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For best fermentation, place the batter in a warm place, like inside a turned-off oven with the light on.
- 2The batter consistency is key. It should be thick but pourable. Too thin, and the cake will be flat; too thick, and it will be dense.
- 3Do not over-stir the batter after fermentation. A gentle fold is all that's needed to incorporate the salt and cardamom.
- 4Always let the Vattayappam cool completely before slicing. Slicing it while warm will result in a crumbly texture.
- 5For a richer flavor, you can use thin coconut milk instead of water for grinding the batter.
Adapt it for your goals.
Sweetener Swap
Replace white sugar with an equal amount of powdered jaggery for a more traditional, earthy sweetness and a light brown color.
Flavor InfusionFlavor Infusion
Add 1/4 teaspoon of cumin powder or a pinch of nutmeg powder along with the cardamom for a different flavor profile.
Topping IdeasTopping Ideas
Garnish with tutti-frutti (candied fruit peel) or sliced almonds before steaming for added color and texture.
Traditional FermentationTraditional Fermentation
For a truly authentic taste, you can use a small amount of fresh toddy (palm wine) instead of yeast as the leavening agent.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making Vattayappam batter encourages the growth of beneficial probiotics, which can help improve digestion and overall gut health.
Provides Energy
Made from rice, Vattayappam is a good source of carbohydrates, which provide the body with a quick and easily digestible source of energy.
Source of Healthy Fats
The inclusion of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolized by the body for energy.
Frequently asked questions
One slice of Vattayappam contains approximately 120-140 calories, depending on the amount of sugar and coconut used. It's a relatively light snack.