Vathayapam is a kerala Steamed rice cakes made from fermented rice paste, which contains yeast, similar to Apam. Breakfast is traditionally served during Christmas or Easter. Sweet vattayaappam is made with more sugar and dry fruits like raisins, which are then added on top before serving. Vattayappam is usually paired with curry chicken, Lamb stew or sambar. Learn how to make delicious Kerala vattayappam with step-by-step pictures and videos.
vatayapam recipe
I have been wanting to make this recipe for a long time. I finally succeeded a few days ago. This particular recipe is very easy to make as it uses rice flour.I made this less sweet and served it with Kutanadan Chicken Curry. But you can add more sugar and serve it as a snack.
About Vathayapam
Vattayappam is a delicious steamed rice cake made from soaked rice, coconut, cooked rice, salt, sugar and yeast. The batter is fermented, then poured into small shallow molds and steamed. This is popular in and around Kerala and is served especially during Christmas or Easter.
This version of Kerala style vattayappam recipe is made with rice cooked with rice flour and can be made instantly. This particular recipe tastes amazing and is so easy to make.
If this is your first time hearing about this recipe.This is similar to our Apam. But it is steamed in a round pot, so it is called vattayapam.It goes well with any spicy curry e.g. Palakkad Chicken Curry, Lamb Curry Even beef.
You can use appam service Egg Korma or Egg Prusu Or any spicy gravy.But the best combination is Amma Varutaracha Urule Kirangu Korma.
Ingredients of vatayapam
rice – I use rice flour to make the vattayapam batter. However, the rice can be soaked and ground into a paste for use. But using rice noodles is quick and convenient. I have mentioned in my variation how to make vattayappam using soaked rice.
coconut – Grate coconut and add it to the batter to soften it and provide coconut flavor.
Cooked rice – Adding cooked rice to the batter helps soften the vatayapam while steaming. You can choose to use red rice or white rice.
salt and sugar – These are meant to be tasted. But you can add more or less sugar in the batter, depending on how sweet you want the vattayappam to be.
Yeast and Baking Powder- This helps the batter ferment and makes a soft, spongy vattayaappam. I didn't use baking powder. But if you want, you can add a pinch of baking powder.
How to make vatayapam at home (3 easy steps)
Make the batter- Put the rice noodles into a bowl, add water and mix well. Set aside. Take the cooked rice and coconut in a blender and grind it into a smooth paste. Add rice flour mixture, salt, sugar, yeast and mix well.
Fermentation- Pour it into a bowl. The batter has to be a little thicker like idli batter. Now cover it and let it ferment for 3 to 4 hours.
Steam– Mix the batter once. Pour into a greased pan and steam for 30 minutes. Remove and cool for 5 minutes. Now unmold and serve with chicken curry.
How to Make Vattayapam (Step by Step Pictures)
rice flour paste
1) Put the rice noodles into a bowl. I used ready-made store-bought rice flour. You can use homemade or store-bought depending on your preference.
2) Pour some water on the rice noodles. We are going to dehydrate the rice noodles.
3) Stir evenly and let it sit for 10 minutes to allow the rice flour to absorb water. In the meantime we can prepare for other things.
Prepare steam mold
4) Used for steaming vattayappam. You can use any wide plate or baking pan. I used a round baking pan.
There are vattayappam molds available in the market and you can use one of those too. But any wide vessel is suitable for vattayappam.
Make coconut sauce
5) Add freshly grated coconut to the blender. We're going to grate the coconut. If fresh coconut is not available, frozen coconut can also be used.
6) Add appropriate amount of rice. You can use Kerala red rice or regular rice. Cooked cold rice can also be used.
Expert Tips: Adding cooked rice makes the vattayapam soft.
7) Add appropriate amount of water and grind into smooth puree.
Making vatayapam batter
8) Add the rice flour batter to the rice flour and coconut batter.
9) Add sugar to taste. If you plan on serving it with chicken or a savory curry, I recommend adding less sugar.
If you're serving it as a snack with tea or coffee, you can add extra sugar to sweeten it. Or you can sprinkle some raisins on top.
10) Add salt to taste.
11) Add some dry yeast to the rice flour batter.
12) Blend it until smooth and fine. This is your vattayapam batter.
fermented batter
13) Pour the grated batter into a large mixing bowl to ferment.
14) Rice flour coconut batter for vattayaappam is ready. Make sure the batter is not too thick or too runny. It must resemble dosa batter.
Now cover the bowl and let the batter ferment for 3 to 4 hours. The batter will bubble and rise.
15) This is what the fermented batter looks like. It will rise a lot, which is why it's important to use a large container.
16) Look at those bubbles. These are all fermented.
17) Then divide the batter into greased molds. We can make two to three vattayapam with this mixture.
Steamed Vatayapam
18) Divide the batter into several oiled molds and steam them. Place it in a steamer and steam the vattayaappam for a few minutes.
19) I use my bamboo steamer to steam this. You can also use an idli steamer.
Serving Vathayapam
20) After the vattayaappam is steamed, take it out of the steamer and place it in the mold for 5 minutes. Now carefully remove from the mold.
21) Place it on a plate.
22) Cut into pieces and serve.
Vattayapam Soaked Rice
Making vattayapam with soaked rice is easy. The recipe remains the same, but slightly modified. Fermentation times will vary and quantities will need to be modified slightly.
raw material
- 1 cup rice (soaked for 5 hours)
- ½ cup coconut
- ¼ cup cooked rice
- 2 cups water
- 1 teaspoon yeast
- 2 tablespoons sugar
for every 1 cup soaked rice, requires 1/4 cup rice, 1/2 cup coconut. Soak the rice for 5 hours. Then grind it with cooked rice, coconut, water, 1 teaspoon yeast, 2 tablespoons sugar and salt. Cover and ferment for 7 to 8 hours. Make vattayapam as usual.
Variety
Sweet vatayapam
For a sweet version of vattayaappam. Add ¼ cup sugar to the batter. You can even increase it to ½ cup. While grinding the batter, add 1/2 teaspoon cardamom powder and 1/2 teaspoon roasted cumin powder.
Pour the fermented batter into the mold. Sprinkle some raisins on top before steaming, then steam as normal. This sweet vattayaappam can be served as a snack with tea or coffee.
Steamed rice cake (Chinese style)
I shared one Steamed rice cake recipe It has been mentioned before on this blog that it is made with rice, salt, sugar and yeast.
More Kerala Food
orapam – Delicious Kerala cuisine that is easy to prepare and tastes absolutely delicious. orapam It is a rice flour halwa that contains coconut milk and coconut oil. It is then baked until crusty on top and bottom.
Velayapam – Recipe for soft sponge parapam made with rice flour, coconut milk and yeast. This soft vellayappam or kallappam tastes amazing.
Traditional Appam – Appam also known as funnel is made from uncooked rice, coconut, sugar, coconut milk and salt. A batter made from uncooked rice is fermented and made into a spongy appam. Sometimes yeast, cooked rice or alkali is added for fermentation.
Expert Tips
- Usually vattayapam is made from soaked rice, which is ground into a paste and then fermented. This is the quick instant version.
- Don't add too much yeast, otherwise it will taste sour.
- If you steam it too much, it may dry out.
- Store the steamed vatayapam in a casserole to keep warm.
More Kerala Inspired Recipes
📖 Recipe Card
Vatayapam Recipe | Steamed Rice Cake | Kerala Style
Serving size: 6 number of copies
Calories: Chapter 279kilocalories
equipment
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mixer
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mixing bowl
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Round baking pan
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steamer
notes
- Usually vattayapam is made from soaked rice, which is ground into a paste and then fermented. This is the quick instant version.
- Don't add too much yeast, otherwise it will taste sour.
- If you steam it too much, it may dry out.
- Store the steamed vatayapam in a casserole to keep warm.
Nutrition
Serve: 1number of copies | Calories: Chapter 279kilocalories | carbohydrate: 52G | protein: 4G | fat: 6G | Saturated fat: 4G | Polyunsaturated fat: 0.4G | Monounsaturated fat: 1G | Trans fat: 0.003G | sodium: 42milligrams | Potassium: 98milligrams | fiber: 3G | sugar: 4G | Vitamin C: 0.4milligrams | calcium: 31milligrams | iron: 1milligrams
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