Vattayappam (Kerala rice cake) is a sweet Kerala style rice cake. It is steamed preparation hence healthy and loved most by children. You can add dry fruits of your choice to increase the richness of the dish. This is an eggless recipe. I have used yeast for fermentation of the batter.
Ingredients
You need
- 2 cups raw rice
- 1/4th cup par boiled rice
- 2 tspn active dry yeast
- 1/4th tspn salt
- 3/4th cup sugar (Jaggery can be added according to your sweetness)
- 3/4th cup grated coconut
- Water as required
Method
Wash and soak raw rice and par boiled rice (I have used par boiled rice to make the appam soft) for 5 to 6 hours.
Preparing the yeast
If you have instant yeast then add it directly to the batter. If not then dissolve 1 tspn sugar in little luke warm water in a glass and add the necessary amount yeast and give a slight swirl of the glass and keep it closed for 5 to 7 minutes. You will see that yeast has dissolved and has risen slightly along with the appearance of froth. This means your yeast is of good quality, if not buy a new one.
Preparing the batter
Grind the rice along with grated coconut to a smooth batter with just enough water for grinding. If using 1 cup cooked rice then add that also along while grinding the batter.
The final consistency of the batter should be like the idili batter. After fermentation the batter will become again watery. So before keeping for fermentation let the batter be slightly thick than the idili batter. If the batter is too thin or too thick then your appam will not come out right.
Now transfer the batter to a container which has enough space to hold the batter once it has risen. Add the yeast mixture to the batter and mix well. Keep it closed 5 to 7 hours. If you are staying in colder places then it will take longer time to ferment.
The next day once the batter has fermented you will see the appearance of small bubbles in the batter and the batter has risen. Add a pinch of salt and mix well. Add the remaining sugar to the batter and dissolve. Remember the final consistency of the batter should be of idili batter consistency. So if you have to add water you may do it now. Add the cashewnuts and kish mish mix well (You can add the dry fruits even before fermentation) and again keep it closed for 1 to 2 hours and then start preparing the appam.
Preparing the vattayappam (Kerala rice cake)
Keep the idili steamer on the stove and let the water in it boil. Now grease a container that will fit in the steamer with oil. Pour the batter into the container (3/4th filled). Place the container in the steamer.
Close the lid of the steamer. Steam cook for 20 to 25 minutes or until done. You can check for donness by inserting a tooth pick into the vattayappam (Kerala rice cake) in the steamer. If the tooth pick comes out clean then your vattayappam (Kerala rice cake) is ready else cook for some more time.
Once done cut it into pieces of your choice when cooled.
Your vattayappam (Kerala rice cake) is ready to be served.
Tips
Vattayappam can also be prepared from left over appam batter.
