Vattayappam is served among church members and family, friends after Maundy Thursday service. The ingredients are available at every home and easy to prepare too.

Ingredients :

Raw rice: 1 cup ( soaked)

Cooked rice: ½ cup

Fresh coconut : 1 cup ( grated)

Salt: ¼ tsp

Sugar:4 tsp or as required

Yeast : ¼ tsp

Water: ¼ cup to ½ cup( or use fresh coconut water)

Ghee / cooking oil: 2 tsp

For garnishing:

Raisins: 3 tsp

Cashewnuts: 2 tsp

Cardamom: 6 nos ( crushed)

Procedure for preparing Kerala Vattayapam- Steamed rice cake:

Method:

• Soak rice in water for approximately 6 hrs.
• Wash and drain the rice. Grind the soaked rice with the cooked rice and grated coconut to make a smooth batter.
• While grinding add water or coconut water. Mix the yeast in 2 tspn of luke warm water and add along with the ingredients. Add sugar and salt to the ingredients.
• The batter will be thick. Mix the batter well and allow it to ferment overnight.
• Grease a flat bottomed pan with ghee / cooking oil. Pour the batter till half full.
• In a small pan roast cashewnuts and raisins and garnish them on top. Sprinkle crushed cardamom on top.
• Steam the batter for 15 to 20 mins on a medium flame till done.
• To check if done prick a tooth pick and see if there is any wetness.The vattayappam will raise and the garnishing will look great after it is cooked.
• Cut the vattayappam into desired shapes and serve

Variations in this Kerala vattayappam are:

• Replace sugar with jaggery.
• Use fresh coconut water in place of plain water.
• In some parts of Kerala, individuals add shallots, cumin(jeera), garlic flakes while grinding the batter.

Note: If your grinder is getting warm while grinding the batter, add 2 to 3 ice cubes such that the batter does not get warmed up.

If you like this recipe or know of any variations to the steamed rice cake do let us know in the comments.