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Vattayappam (Steamed Rice Cake)

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Ingredients

Adjust Servings:

	1 cup raw rice (soaked for 4-5 hours)
	¼ cup grated coconut
	¼ cup cooked rice
	½ teaspoon instant yeast (or ¼ teaspoon dry yeast)
	¼ cup sugar (adjust to taste)
	½ cup coconut milk or water
	¼ teaspoon cardamom powder
	¼ teaspoon salt
	1 tablespoon raisins & cashews (optional, for garnish)

Nutritional information

180-200 kcal

Calories

40g

Carbohydrates

Protein

Fat

Fiber

Sugar

10-15mg

Calcium

0.5mg

Iron

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Vattayappam (Steamed Rice Cake)

Name: Vattayappam (Steamed Rice Cake)
Yield: 5 Servings
Cuisine: Indian
Ingredients: raw rice (soaked for 4-5 hours): 1 cup; grated coconut: ¼ cup; cooked rice: ¼ cup; instant yeast (or ¼ teaspoon dry yeast): ½ teaspoon; sugar (adjust to taste): ¼ cup; coconut milk or water: ½ cup; cardamom powder: ¼ teaspoon; salt: ¼ teaspoon; raisins & cashews (optional, for garnish): 1 tablespoon

Soft Kerala Steamed Cake

Features:

Cuisine:

Indian

Vattayappam is a soft and spongy steamed rice cake from Kerala, made with fermented rice batter, coconut, and mild sweetness. Perfect as a tea-time snack or dessert, it's a popular choice for festive occasions, including Ramadan iftar.

11-14 hours (including soaking & fermentation)
Serves 5
Medium

Ingredients

1 cup raw rice (soaked for 4-5 hours)
¼ cup grated coconut
¼ cup cooked rice
½ teaspoon instant yeast (or ¼ teaspoon dry yeast)
¼ cup sugar (adjust to taste)
½ cup coconut milk or water
¼ teaspoon cardamom powder
¼ teaspoon salt
1 tablespoon raisins & cashews (optional, for garnish)

Directions

Vattayappam is a traditional Kerala delicacy, known for its soft, spongy texture and mildly sweet flavor. Made with ground rice, coconut, and a touch of cardamom, this steamed rice cake is naturally fermented, giving it a light and airy consistency. Often enjoyed as a breakfast or tea-time snack, Vattayappam is also a favorite during festive occasions like Ramadan, Christmas, and Easter.

The batter, made from soaked rice and coconut, is allowed to ferment for a few hours, which enhances its taste and texture. Once steamed to perfection, it’s garnished with cashews and raisins for a delightful finish. Vattayappam is not just a treat for the taste buds but also a healthy, oil-free snack, making it a guilt-free indulgence.

Note: Nutrition values are approximate and may vary based on ingredients used and portion sizes. Always consult a nutritionist for precise dietary information.

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Steps

1 Done	Prepare the Batter 1. Drain the soaked rice and grind it with grated coconut, cooked rice, and coconut milk (or water) into a smooth batter. 2. Add sugar, yeast, salt, and cardamom powder. Mix well.
2 Done	Fermentation 1. Cover and let the batter ferment for 6-8 hours (or overnight) until it doubles in volume.
3 Done	Steaming 1. Grease a round plate or pan and pour the fermented batter into it. 2. Optionally, garnish with raisins and cashews. 3. Steam in an idli steamer or pressure cooker (without the whistle) for about 20-25 minutes or until a toothpick inserted comes out clean.
4 Done	Cool & Serve Let it cool slightly before slicing. Serve warm with tea!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.