Wednesday, March 5, 2014

Vattayappam / Steamed rice cake (sweet) - Kerala special

Vattayappam / steamed rice cake


Idli rice / raw rice - 1 3/4 cups (1 cup size = 235 ml)
parboiled rice - 1/4 cup
grated coconut or coconut milk - 1/2 cup
cooked rice - 3/4 cup
sugar - 1/4 cup
yeast (I used active dry yeast) - 1/4 tsp
raisins - for ganishing


  • wash idli rice and parboiled rice together and soak it for atleast 4 - 5 hours
  • drain the water and grind the soaked rice to a fine paste
  • grind cooked rice and grated coconut together to a fine paste
  • mix both rice mixture and coconut mixture well
  • soak yeast in lukewarm water and once it dissolves, add it to the batter
  • add sugar and salt to the batter and mix well
  • if the batter is too thick, you can add coconut milk or whole milk
  • the consistency has to be like idli batter
  • let it ferment for at least 8 - 9 hours in a warm place. (I kept the batter overnight for fermentation)
  • once the batter is fermented, grease the idli pans and pour the batter. garnish it with raisins.
  • let it cook for 20 - 25 mins in idli cooker. if it is cooked properly, it won't stick to the knife or spoon when you insert it in the steamed rice cake. 
  • I don't have an idli cooker, so I followed the double boiling method. (steps are given below.)
  • in a vessel, add some water and place a small bowl upside down inside the water. Water shouldn't touch the top of the inverted bowl. 
  • Grease a flat round pan or any different shaped pan as per your choice. Place it on the inverted bowl
  • pour the batter in the pan. (fill up to half of the pan )
  • close it with the lid and bring it to boil
  • after 5 mins, garnish it with raisins and let it steam again for another 20 mins. 
  • insert a knife or spoon in the cake. If it comes out clean, then the rice cake is properly cooked
  • let it cool down in the same pan. Once cooled, gently take it out and cut it into desired shapes
  • You can have it as a tea time snack or even for breakfast.

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