Vattayappam | How to make Vattayappam

By Vidya Lohith  |  13th May 2016  |  
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  • Vattayappam, How to make Vattayappam
Vattayappamby Vidya Lohith
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About Vattayappam Recipe

The easily available snack next only to parippuvada would be this Vattayappam in any of the chaia kadas in Kerala. Its basically a steamed rice cake proofed with yeast and sweetened with sugar (some use jaggery too) and cardamom for flavour. Goes well with tea as a snack or early morning breakfast. Most commonly made during Easter and the combination of appam and mutton is worth mentioning.

Vattayappam is a popular aromatic and delicious dish. You can try making this amazing Vattayappam in your kitchen. This recipe requires 720 minutes for preparation and 20 minutes to cook. The Vattayappam by Vidya Lohith has detailed steps with pictures so you can easily learn how to cook Vattayappam at home without any difficulty. Vattayappam is enjoyed by everyone and can be served on special occasions. The flavours of the Vattayappam would satiate your taste buds. You must try making Vattayappam this weekend. Share your Vattayappam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Vidya Lohith for inputs. In case you have any queries for Vattayappam you can comment on the recipe page to connect with the Vidya Lohith. You can also rate the Vattayappam and give feedback.


Ingredients to make Vattayappam

  • Raw rice / Pachari - 1 cup cleaned and soaked for 6-8 hours
  • Grated coconut - 3/4 cup
  • Cooked rice - 3 tablespoons
  • water - 1/4 cup to 1/2 cup
  • Dry yeast - 1/2 teaspoon
  • water - 1/4 cup
  • sugar - 2 teaspoon
  • Ground rice paste - 2 tablespoon
  • water - 1/2 cup
  • sugar - 1/2 cup
  • cardamom - 8-12 pods crushed
  • Cashew nuts and raisins - 1/2 cup combined
  • ghee - 2 tablespoon

How to make Vattayappam

  1. Proof the yeast. Combine sugar and yeast in lukewarm water. Keep it covered and undisturbed for 15-20 minutes.
  2. Prepare the batter. Grind the soaked rice (with around 1/2 to 3/4 tbsps water) to a coarse texture and remove around 2 tablespoons. Blend together the soaked rice, grated coconut, cooked rice with very little water.
  3. Make the tharikurkku. Take the ground rice paste and cook the same along with water and with continuous stirringtill the consistency matches that of porridge. Add this to the ready batter and blend well in the mixer.
  4. Let the batter ferment. Pour the batter into a wide bowl so as to have enough space to hold double quantity of the batter post fermenting. Leave the same in a warm place for about 10-12 hours or till batter has risen.
  5. Once fermented, add sugar and cardamom to let the flavour and sweetness soak in. Roast some cashewnuts and raisins in ghee and keep them ready in case you are adding the same.
  6. Cook the batter. Pour the batter into a greased plate or round pan of 6 inch or more depth and fill upto half . Place this into the steamer and let it cook for 15-20 minutes.
  7. Add the cashews and raisins after 10 minutes of cooking. To check if its done, insert a toothpick or knife and if it comes out clean, its time to turn off the flame. Else let it cook for some more time in low flame.
  8. Once done , let it cool on the kitchen counter and run a knife along the sides similar to the way we remove a cake.
  9. Enjoy the dish with hot steaming tea as an evening snack or breafast dish.

My Tip:

Vattayappam can be made using rice flour and coconut milk as well but its better done the traditional method. Better to stop and check the consistency of the batter before adding water. The consistency should be that of idli batter. Do not kill the yeast using hot water. It should be lukewarm. If it does not rise, start again.

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