Vattayappam is a traditional steamed rice cake from Kerala, South India and it is served as a tea time snack. The name is derived from its shape and texture, “Vatta” means round “appam” means cake. They are also made during Christmas time and served for breakfast.
Vattayappam or Vatteppam is spongy, sweet (mild) with bursting flavors. Cashew nut and raisins gives a crunchy bite. This dish is supposed to be less sweet but you can add more or less sugar adjusting to your taste. Enjoy this wonderful dish with your family for this Christmas…
Preparation time: 12 to 14 hours
Cooking time: 25 minutes
No. of servings: 15
- Raw rice – 1 cup
- Grated coconut – 3/4 cup
- Cooked rice – 3 tbsp
- Active dry yeast – 1/2 tsp
- Sugar – 3/4 cup (adjust to taste)
- Cardamom pods – 4
- A pinch of nutmeg
- A pinch of salt
- Ghee or clarified butter – 1 tbsp
- Broken cashew nut – 1 or 2 tbsp
- Raisins – 1 tsp
Method of Preparation:
Soak raw rice for 6 hours or overnight. Drain and grind it to a coarse paste with less water. Remove 2 tbsp of the coarse paste and keep it aside.
Boil 1 1/2 to 2 cups of water in a sauce pan and slowly mix in 2 tbsp of the coarse paste and lower the heat. Stir constantly to avoid forming any lumps.
Add coconut to the remaining rice paste in the blender and grind it to a smooth and fine paste.
When the rice paste in the sauce pan reaches a porridge consistency (thari kurukku/koozh consistency) remove from heat and let it cool. In the mean time add 1/2 tsp of yeast to 1/4 cup of warm water and add a tsp of sugar. Let it rest for 10 minutes.
Add 4 tbsp of porridge and cooked rice to the batter in the blender and grind it to a smooth batter.
Finally add the frothy yeast mixture to the blender and pulse for a couple of times for the yeast to blend well. Transfer it to a big bowl and let it rest for 4 to 6 hours. The batter will be doubled in volume.
The batter has doubled and fermented well. Add a pinch of salt and 3/4 cup sugar, mix well. Let it rest for one more hour.
Heat a tsp of ghee in a small pan and fry raisins till they puff up. Remove from pan and add cashew nut and fry till it becomes golden brown.
Grease your pressure cooker pan with ghee. If you do not have a pressure cooker pan you can use the regular cake pan or any round shaped metal container.
Add a cup of water to the pressure cooker and place the pan at an elevated position. Pour the batter to the greased pan, sprinkle some cashew and raisins and pressure cook for 20 minutes or until a tooth pick inserted inside comes out clean.
You can also cook the batter for 12 mins, remove the lid and sprinkle more cashew nut and raisins, cover and cook for 10 more minutes. You can follow this step if you want the nuts and raisins to be shown on top of the vattayappam.
Remove from heat and serve hot with tea or coffee.