Vattayappam is a traditional sweet and fluffy cake-like delicacy that holds a special place in the culinary traditions of Kerala, India, particularly among the Christian communities. It is commonly prepared and enjoyed during the Easter celebrations
Vattayappam is essentially a fermented rice cake, typically made with a combination of raw rice, cooked rice, grated coconut, sugar, and sometimes flavoured with cardamom powder. The batter is allowed to ferment, resulting in a light and airy texture similar to that of a sponge cake. It is known for its subtle sweetness, fragrant aroma, and moist, fluffy texture. It is typically enjoyed as a breakfast or snack, served alongside a cup of tea or coffee, or as a dessert after a festive meal.
Ingredients
2 cups white long grain rice
1 cup grated coconut
1 cup white rice flakes (Aval in Malayalam, Poha in Hindi)
½ tsp cardamom
Salt to taste
½ tsp yeast
2 tbsp sugar
Cashew nuts and raisins - For garnishing (optional)
Preparation
Wash thoroughly and soak 2 cups of long grain rice in a bowl for 4 to 6 hours
In a bowl, combine soaked white rice, grated coconut and rice flakes with small quantity of water
In a blender, blend to paste with a thicker consistency (same as Idli batter)
Mix well in a bowl and add instant yeast along with 2 tbsp sugar
Ferment 8 to 10 hours
Mix it well, add salt (as per taste), cardamom powder and sugar (can be ½ cup to ¾ cup depending on your choice of sweetness)
In a steel plate, spread some ghee, then fill half portion of it with the batter. Place it in a steamer when the water boils
Steam 15 to 20 minutes
Cut the Vattayapam in a triangular or square shape before serving.
