Vattayappam
A soft, fluffy steamed rice cake from the Syrian Christian community.
About this dish
Vattayappam is a unique oil-free steamed rice cake, traditionally associated with the Syrian Christian community of Kerala. It is distinct because it is fermented with toddy (palm wine) or yeast, resulting in a spongy, honey-combed texture and a subtle fermented tang. Usually prepared for tea-time or as a breakfast item during Easter and Christmas, it is subtly sweet and aromatic.
Ingredients
The Batter
- 2 cups Raw white rice (Sona Masuri or Ponni), soaked for 4 hours
- 1 cup Grated coconut
- 1/2 cup Cooked rice (for softness)
- 1/2 tsp Active dry yeast
- 4 tbsp Sugar
- 1/2 tsp Salt
- Warm water as needed
Flavoring and Garnish
- 1/2 tsp Cardamom powder
- 1 tbsp Raisins
- 1 tbsp Cashew nuts
- 1 tsp Ghee (to grease the pan)
Method
- 1
Grind the Rice
Grind the soaked rice, grated coconut, and cooked rice with just enough water to make a smooth, thick batter. The consistency should be thicker than Dosa batter.
- 2
Activate Yeast
Dissolve the yeast and 1 teaspoon of sugar in 1/4 cup of lukewarm water. Let it sit for 10 minutes until it becomes frothy and bubbly.
- 3
Mix and Ferment
Add the yeast mixture, remaining sugar, and salt to the batter. Mix thoroughly by hand to introduce air, which helps in fermentation.
- 4
The Rise
Cover the batter and leave it in a warm, dark place for 6 to 8 hours. The batter should double in volume and have a bubbly, aerated surface.
- 5
Final Seasoning
Once fermented, gently fold in the cardamom powder. Do not over-mix, as you want to retain the air bubbles for a fluffy texture.
- 6
Prepare the Steamer
Boil water in an Idli steamer or a large pot. Grease a shallow round stainless steel plate (thali) or a cake tin with a little ghee.
- 7
Pour the Batter
Pour the batter into the greased tin, filling it only halfway to allow room for the cake to rise while steaming.
- 8
Initial Steam
Place the tin in the steamer and cook on medium-high heat for 3-5 minutes until the top surface starts to set.
- 9
Add Garnishes
Quickly open the lid and place raisins and cashews on top of the semi-set batter. This prevents them from sinking to the bottom of the cake.
- 10
Final Cooking
Cover and steam for another 15 minutes. A skewer inserted into the center should come out clean and non-sticky.
- 11
Cooling and Slicing
Remove the tin from the steamer and let it cool completely. Gently run a knife around the edges to demold and cut into wedges.
Notes & variations
- If the batter is too thin, the Vattayappam will be sticky; if too thick, it will be hard.
- You can replace yeast with 1/2 cup of fresh coconut toddy for a more authentic, sour flavor.
- Ensure the water in the steamer is already boiling before you place the batter inside.
- Store in an airtight container; it stays soft for 24 hours at room temperature.
Serve with
Spicy chicken curry or enjoyed plain with a cup of hot cardamom tea.
Cook's note
Do not skip the cooked rice while grinding; it is the secret ingredient that ensures the Vattayappam stays soft even after cooling.