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Vatteappam

Vatteappam Recipe - Steamed Rice Cake

Vattayappam is a soft, fluffy, and mildly sweet steamed rice cake from Kerala, traditionally made with fermented rice, coconut, and a touch of cardamom. It's naturally gluten-free and can be made with yeast or naturally fermented coconut water. Often enjoyed as a snack or festive treat, Vattayappam pairs beautifully with tea or coffee and can also be served as a dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 7 hours
Servings: 8 Slice
Course: Breakfast, Dessert, snacks
Cuisine: Indian, South Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups raw rice soaked for 4–5 hours
  • 1 cup grated coconut
  • ½ cup cooked rice
  • ¾ to 1 cup sugar adjust to taste
  • ¼ tsp active dry yeast or 1 cup fermented coconut water
  • ½ tsp baking soda
  • ½ tsp cardamom powder
  • ½ tsp salt
  • 1 cup coconut milk optional, for extra richness
  • Cashews and raisins for garnish
  • Ghee or oil for greasing

Method
 

1. Ferment Coconut Water (if not using yeast)
  1. Mix fresh coconut water with 2 tsp sugar in a clean glass jar.
  2. Cover loosely and leave at room temperature for 9–10 hours until bubbly and slightly sour.
2. Soak and Grind the Rice
  1. Soak raw rice for 4–5 hours, then drain.
  2. Grind rice, grated Coconut (peel off the black skin for pure white texture) sugar, and cooked rice into a smooth batter using water or coconut milk as needed.
3. Ferment the Batter

    Option A: Using Fermented Coconut Water
    1. Mix the fermented coconut water, soda, and salt into the batter.
    2. Leave to ferment in a warm place for 4–6 hours or overnight.
    Option B: Using Yeast
    1. Dissolve yeast in 2 tbsp warm water with 1 tsp sugar. Wait until foamy.
    2. Add to the batter with salt, and ferment 6–8 hours or overnight.
    4. Add Flavors
    1. Mix in cardamom powder.
    2. Adjust consistency with water or coconut milk (like pancake batter).
    5. Prepare for Steaming

    1. Grease a deep round pan with ghee or oil.
    2. Pour batter halfway or ⅔ full. Garnish with raisins and cashews.
    6. Steam
    1. Steam in a steamer or idli pot for 20–25 minutes until a toothpick comes out clean.
    2. Cool slightly before slicing.

    Notes

    Fermentation is key: Warm environments speed up the process. The batter should rise and smell mildly sour.
    Sweetness: Adjust sugar to your liking. Use jaggery syrup for a richer version.
    Texture: The final batter should be slightly thick and pourable, like idli batter.