Vattayappam | Steamed Rice Cake

One of the traditional teatime snacks of Kerala, Vattayappam is made of rice and coconut! This soft, spongy, perfect low-calorie treat, is best served as breakfast or snack.

Vattayappam is a pristine white steamed rice cake which is also a gluten-free snack. Yes, you heard that right. You can serve it as a teatime snack without any curry as a side. All you need is to add additional sugar than you’d do for the regular recipe. Vattayappam can be served as a breakfast with Stews and Curries.

So, what exactly is Vattayappam? Vattam in Malayalam means Round and these are essentially round appams. Vattayappam batter is similar to the regular Appam batter. In fact, if you prepare Appams for breakfast, the remaining batter would be perfect to make Vattayappam for tea.

| How to Make Kerala Appam

Popular in Central Travancore (again! I know!), these can be found in almost all the bakeries and food joints. It is also an integral part of Christian feasts, be it on Christmas, Easter or weddings. Vattayappam is a favorite among kids too as it can be made sweet. They are a healthy option and is quite filling too. Add sugar, raisins, and cashews with a pinch of cardamom powder for added flavor.

Vattayappam Recipe

Grind soaked rice, grated coconut, cooked rice and water to form a thick yet grain-free smooth batter. Add ground cardamom, sugar, a pinch of salt and baking powder. Mix well and keep aside for 15-20 minutes.

Grease a round mould or cake pan with a teaspoon of coconut oil. Pour the batter until 3/4th full. Steam it in a pressure cooker or steamer. Insert a toothpick in the center after about 15-20 minutes to check if it is cooked properly. Slice and serve while still warm.

You can top it with raisins before serving. Alternatively, you can line the greased mould with raisins before pouring the batter.

I have used Baking powder in this recipe. However, you can also use yeast. If so, combine half tablespoon yeast and 1 tablespoon water and let it sit for about 15 minutes. Add it to the batter and let it ferment for 7-8 hours before preparing the dish.

That’s all for now!
Have you had Vattayappam? Let me know.
I hope you’ll drop by tomorrow too.

My theme for the A to Z Challenge this year is ’26 Kerala Dishes that have my heart’, where I would share a multitude of vegetarian and non-vegetarian dishes from the Spice Capital of the World- Kerala!

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