Sunday, September 16, 2012

Rice Cake From the God’s Own Country

Recipe: Vattayappam (Fermented and Steamed Rice Cake) 

This is another of my recipes which I had been holding back for a long long time now, well, accounting to some poor pictures that I had to click.
But you see the Vattayappams that come from this recipe mix is too good, that I felt its quite unfair to hold back such a treat. 

I am sure most Keralites are familiar with this mildly sweet savoury, well, it's one of my favourites and my mom makes them amazingly well.
This dish turns out to be the evening snack almost all the time we have Appams (Vellyaappam) for breakfast :)......  Know why.... My mom uses the leftover batter from the Appams to make this. Just add some extra sugar and coconut milk to the appam batter are we are good to go.
So it goes without saying that this is the same recipe I use for my Appams as well, of course, sans the extra sugar.

Talking about the dish, Vattayappams are a traditional Kerala tea time snack. They are so very spongy and soft that they almost melt in your mouth and the best part about this snack is that it's cooked on steam, making it very healthy.
So let's munch on guilt-free :)



White rice - 1 cup
Coconut grated - 1/2 cup
Instant yeast - 1/2 tsp
Sugar - 1/4 cup ( adjust according to your needs. I prefer mine low on sweet)
Salt to taste


Grind the rice with 1/2 cup water or more, using your mixer or blender, till you have semi smooth paste. Remove 2-3 tbsps of this mixture and set aside.
Now add all the remaining ingredients (except salt) plus 1/2 cup water into the rice batter and run your mixer till you get a very smooth paste.
Pour this into a stainless steel vessel and set aside.

Now remember the 2-3 tbsps of rice batter that you have reserved?? Put this mixture in a saucepan and pour about 1/2 cup water to this.
Place on low to medium flame and cook, stirring continously. DO NOT STOP STIRRING AT ANY POINT... or else you will end up having a clumped up mixture, which is not what we want.
As the mixture gets cooked, it starts thickening and stop when you get a smooth , creamy consistency. This might take sometime time :)
Let this cool completely.
Now pour this mixture into the rice-coconut mixture and mix well using your hands. Add salt to taste.

The batter should be of pouring consistency. If your batter is thick, you can add some Water or even better, coconut milk to get the right consistency.

Leave the batter to ferment for about 4-6 hrs or overnight.

Pour the fermented batter into a well greased cake tin or any deep dish and steam on a steamer for about 20-25 mins or till a toothpick inserted in the centre comes out clean.
Leave to cool before serving.
I like my Vattayappam plain so I haven't added any garnish, but it would be a good idea to tip in a handful of raisins and cashewnuts into your batter before steaming.


  1. Hey misha i love these aappams , very well known as kallappams. do u know the variation of this in which they add jaggery? if u do pls post that also.

    1. Yes, kallappam is another name....... Not sure abt the jaggery version...lemme ask my mom :)