Vattayappam Recipe: A Delicious and Fluffy South Indian Delight


Vattayappam, also known as Steamed Rice Cake, is a flavorful and spongy delicacy that hails from the southern regions of India. This traditional dish has been passed down through generations and continues to be a staple in South Indian households. In this article, we will explore the history, ingredients, and step-by-step process of making the perfect Vattayappam. So, put on your apron and get ready to embark on a culinary adventure!

The Origins of Vattayappam

Vattayappam has a rich history that dates back centuries. This beloved dish originated in the state of Kerala, known as “God’s Own Country,” where it is a significant part of religious and cultural festivities. Traditionally, it is prepared as an offering to the Hindu deity Krishna during the festival of Janmashtami. However, it has become a popular snack or breakfast item enjoyed by people of all backgrounds throughout the year.

The Ingredients You’ll Need

Before we dive into the cooking process, let’s gather the essential ingredients for making Vattayappam:

  • 1 cup raw rice
  • 1/2 cup grated coconut
  • 1/4 cup cooked rice
  • 1/2 cup sugar
  • 1/2 teaspoon dry yeast
  • 1/4 teaspoon cardamom powder
  • A pinch of salt
  • 1 cup water

Note that these measurements are for a basic Vattayappam recipe. Feel free to adjust the quantities to suit your taste preferences.

The Step-by-Step Cooking Process

Now that we have our ingredients ready, it’s time to start cooking:

  1. Wash the raw rice thoroughly and soak it in water for 4-5 hours.
  2. After the soaking period, drain the water and grind the raw rice along with the cooked rice and grated coconut. Add water as required to achieve a smooth consistency.
  3. In a separate bowl, dissolve the yeast in lukewarm water with a pinch of sugar. Allow it to rest for about 5 minutes until the mixture becomes frothy.
  4. Now, mix the yeast mixture, sugar, cardamom powder, and salt into the rice batter. Ensure all the ingredients are well combined.
  5. Cover the batter with a clean cloth or plastic wrap and let it ferment for 6-8 hours. The fermentation process will help the batter rise and develop a distinct tangy flavor.
  6. Once the batter has fermented, give it a gentle stir to release any excess air bubbles.
  7. Grease a round cake tin or a steaming vessel with oil or ghee. Pour the batter into the prepared tin, filling it up to 3/4th of the container to allow room for expansion.
  8. Place the tin inside a steamer or a large pot with a tight-fitting lid. Add water to the pot and bring it to a boil.
  9. Once the water is boiling, lower the heat to medium and carefully place the steaming vessel with the batter inside the pot.
  10. Cover the pot with the lid to trap the steam and steam the Vattayappam for approximately 30-40 minutes on medium heat. Check for doneness by inserting a toothpick into the center; if it comes out clean, the Vattayappam is ready.
  11. Once cooked, turn off the heat and allow the Vattayappam to cool for a few minutes before removing it from the tin.
  12. Run a knife along the edges of the tin to loosen the cake and carefully transfer it onto a serving plate.
  13. Your delicious and fluffy Vattayappam is now ready to be enjoyed!

Tips and Tricks for the Perfect Vattayappam

Here are a few tips and tricks to ensure your Vattayappam turns out perfect every time:

Tip 1: Use fresh ingredients for optimal taste and texture. The quality of the rice and coconut significantly impacts the final result.

Tip 2: Ensure the batter has fermented well. The longer the fermentation time, the better the flavor and texture of the Vattayappam.

Tip 3: Do not oversteam the Vattayappam, as it may become dry. Keep a close eye on the cooking process and check for doneness using a toothpick.

Tip 4: For added flavor, you can garnish the Vattayappam with dry fruits, such as chopped cashews or raisins, before steaming.

Frequently Asked Questions

Q: Can I use idli rice instead of raw rice for making Vattayappam?

A: Yes, you can substitute raw rice with idli rice or even use a combination of both. The choice of rice does affect the texture, so experiment with different varieties to find your preference.

Q: Can I make Vattayappam without using yeast?

A: Yes, you can make a yeast-free version of Vattayappam using alternatives like baking soda or fruit salt. However, the taste and texture may differ slightly.

Q: Can I store Vattayappam for later consumption?

A: Yes, you can store leftover Vattayappam in an airtight container in the refrigerator for up to 2-3 days. Before consuming, steam it for a few minutes to retain its freshness.


Vattayappam is a delightful South Indian dish that combines simplicity with a burst of flavors. By following this easy-to-follow recipe, you can recreate this traditional delicacy in the comfort of your own kitchen. Whether you enjoy it as a snack or breakfast, Vattayappam is sure to impress your taste buds and leave you craving more. So, gather your ingredients, follow the steps, and savor the taste of this fluffy and aromatic treat!

Key Takeaways:

  • Vattayappam is a traditional South Indian dish that originated in Kerala.
  • The ingredients for Vattayappam include raw rice, cooked rice, grated coconut, sugar, yeast, cardamom powder, salt, and water.
  • The cooking process involves soaking and grinding the rice, fermenting the batter, steaming it, and allowing it to cool before serving.
  • Tips for the perfect Vattayappam include using fresh ingredients, ensuring proper fermentation, avoiding oversteaming, and adding garnishes for enhanced flavor.
  • You can store Vattayappam in the refrigerator for up to 2-3 days.

So, why wait? Try this authentic Vattayappam recipe and indulge in a heavenly culinary experience!


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