Vattayappam
Veg
Vegan
A thick, spongy, steamed rice cake made from a fermented batter of rice and coconut — risen naturally to a pillowy softness. A traditional Kerala-Christian breakfast and Christmas staple, sweeter and denser than appam, eaten with fish curry or coconut milk.
Cuisines
Travancore
Kerala
Kerala Christian
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1/4 cup | cooked rice |
| 1/2 cup | grated coconut |
| 1/2 cup | sugar |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | cardamom powder |
| 1 teaspoon | active dry yeast |
| 1/4 cup | warm water |
| 1 cup | water |
| 1 | banana (optional) |
Instructions
- 1 Wash and soak the raw rice in water for 4 hours.
- 2 Dissolve the yeast in warm water and let it sit for 10 minutes until frothy.
- 3 Drain the soaked rice and grind it along with the cooked rice, grated coconut, and water to a smooth batter.
- 4 Add sugar, salt, and cardamom powder to the batter and mix well.
- 5 Stir in the yeast mixture and combine thoroughly.
- 6 Cover the batter and let it ferment in a warm place for 6-8 hours or until it doubles in volume.
- 7 Grease a round steaming pan and pour the fermented batter into it.
- 8 If using, slice the banana and arrange it on top of the batter.
- 9 Steam the batter on medium heat for about 20-25 minutes or until a toothpick inserted comes out clean.
- 10 Allow the Vattayappam to cool slightly before slicing and serving.
Tips
Ensure the batter is of a pouring consistency, similar to pancake batter, for the best results.