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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.
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.
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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.
This kerala recipe takes 40 minutes to prepare and yields 8 servings. At 187.34 calories per serving with 2.64g of protein, it's a moderately challenging recipe perfect for breakfast or snack or dessert.
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.
Replace white sugar with an equal amount of powdered jaggery for a more traditional, earthy sweetness and a light brown color.
Add 1/4 teaspoon of cumin powder or a pinch of nutmeg powder along with the cardamom for a different flavor profile.
Garnish with tutti-frutti (candied fruit peel) or sliced almonds before steaming for added color and texture.
For a truly authentic taste, you can use a small amount of fresh toddy (palm wine) instead of yeast as the leavening agent.
The fermentation process involved in making Vattayappam batter encourages the growth of beneficial probiotics, which can help improve digestion and overall gut health.
Made from rice, Vattayappam is a good source of carbohydrates, which provide the body with a quick and easily digestible source of energy.
The inclusion of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolized by the body for energy.
One slice of Vattayappam contains approximately 120-140 calories, depending on the amount of sugar and coconut used. It's a relatively light snack.
Vattayappam can be a moderately healthy snack. It is steamed, not fried, and the fermentation process is beneficial for gut health. However, it contains rice and sugar, so it should be consumed in moderation, especially by those monitoring their carbohydrate and sugar intake.
The most common reasons are inactive yeast or a cold environment. Ensure your yeast is fresh and froths when activated. Also, place the batter in a consistently warm (but not hot) place to encourage fermentation.
Yes, traditionally Vattayappam was made using fresh toddy (palm wine) as a fermenting agent. If you have access to it, you can use about 1/4 cup of toddy instead of the yeast and warm water mixture. Another alternative is using a sourdough starter, though this will alter the flavor.
Vattayappam stays fresh at room temperature for up to 24 hours. For longer storage, you can refrigerate it in an airtight container for 2-3 days. Reheat by steaming for a few minutes to restore its softness before serving.
Yes, you can use fine rice flour (appam/idiyappam flour) for a quicker version. Mix 1.5 cups of rice flour with coconut, sugar, and the yeast mixture to form a batter. The texture might be slightly different from the traditional version but it's a good shortcut.