Vattayappam

22 July, 2025 Recipe PREP 10 min, plus soaking and fermentation time COOK 25 min

Vattayappam

PREP 10 min, plus soaking and fermentation time COOK 25 min

Description

Vattayappam, a light, fluffy fermented cake, is a Kerala Easter favorite and a staple in northern Kerala bakeries, especially in Kottayam and Kochi. It's gut-friendly and a nutritious snack year-round. Rich in fiber and antioxidants, almonds provide vitamin E for bones and blood sugar control, and coconut and cashews offer healthy fats and carotenoids.


NOTE

Needed: Steamer, 8-inch cake pan

Ingredients

4 to 6 SERVES
  • 1½ cups (300 g) Parmal rice, or or any short or medium-grain rice, soaked for 2 hours
  • 1½ cups (140 g) fresh, or frozen, grated coconut
  • ½ tsp instant yeast
  • ½ tsp salt
  • 3 Tbsp (35 g) coconut sugar
  • 1½ cups (320 ml) water
  • ½ tsp cumin seeds
  • 4-5 cardamom seeds
  • ½ tsp coconut oil for greasing the cake pan
  • 5-10 raisins, almonds, and cashews for garnish

Directions

  1. Step 1
    Drain the rice and put it in a grinder or a blender with the coconut, yeast, salt, and sugar. Grind, adding a little water at a time, until you have a slightly runny cake batter consistency. Add the cumin and cardamom seeds and blitz again for 10 seconds. Pour the batter into a large bowl, cover, and rest for 4 hours.
  2. Step 2
    Coat the cake pan with coconut oil. Pour the batter into the tin until ¾ full.
  3. Step 3
    Fill a large saucepan (or steamer) with water up to 2 inches high and bring the water to a boil. Place a steamer rack, 6-inch cake ring, or fashion a stand using an inverted steel bowl in the saucepan or steamer. Place the cake tin on it. Cover and steam on medium heat for 20 minutes or until a knife inserted into the center of the vattayappam comes out clean. Carefully remove the cake tin using prongs and de-mold it on a plate while it’s still warm. Garnish with nuts and dried fruits like almonds, cashews, or raisins for some crunch and bite. Cut and serve with a hot cup of chai.

Photo by Thomas George