by rosely



Vattayappam, a sweet and fluffy rice cake, is a traditional kerala dish. It is usually served as a tea-time snack. Some house holds also serve this for breakfast along with mutton/chicken curry  or kerala style kadala (black chickpea) curry.


Rice soaked – 1/2 kg

Grated Coconut – 1

Jeera – 1 tsp

Green Cardamom – 3

Cooked rice – 1 1/2 cup

Yeast – 2 tbsp

Sugar and Salt -To taste.

Method of Preparation:

Grind coconut with cooked rice, jeera and cardamom.

Once it reaches a smooth paste consistency, remove the content to a vessel.

Grind the soaked rice. When this reaches a smooth paste consistency, add the same to the ground coconut and cooked rice mix.

Add the required salt, sugar and yeast and mix well. Allow the batter to ferment overnight or for 8 hrs.

Once it is fermented pour the batter  in a small/big plate or any mould of your choice, garnish with cashew & dried grape, and steam it for around 8-10 minutes.

Use a toothpick , prick and if the batter doesn’t stick to toothpick then the dish is ready.

Delicious Vattayappam is ready to be served.

Note :

  • If  you are experimenting this recipe for the first time fill only half the mould with batter as the batter rises while cooking.


  • Quality of the yeast decides the degree of fermentation and fluffiness of the dish

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