Vattayappam

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: Traditionally, the cake is made using parmal rice. You can use Ponni or Kolam varieties or any short or medium-grain rice.

Equipment: Steamer, 8-inch cake pan

Ingredients

4 to 6 SERVES

1½ cups (300 g) Parmal rice, soaked for 2 hours
1½ cups (140 g) fresh 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

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.
Step 2

Coat the cake pan with coconut oil. Pour the batter into the tin until ¾ full.
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.

Substitutions: Use any short or medium-grain raw rice such as Mullan Kyma. If fresh coconut is not available, use desiccated coconut. To hydrate, soak in warm water in a ratio of 2:1 — for every 100 grams of desiccated coconut, add 50 grams of warm water. Soak for 20 minutes, drain and use.

Try It With: A hot cup of chai

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About the author

Rakesh Raghunathan

Rakesh Raghunathan is a popular South Indian food historian and TV show host. An abiding love for food and endless curiosity led him from a career in management to becoming a collector of South Indian recipes, food history, and culinary traditions, particularly temple and tribal foods.

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