Kerala Style Vattayappam Recipe (Steamed Coconut Rice Cakes)
Embark on a delightful culinary journey with this traditional Kerala Style Vattayappam, a truly scrumptious breakfast dish that is not only nutritious but also a perfect accompaniment to your evening tea. These steamed coconut rice cakes are imbued with the aromatic flavors of cardamom and cumin, making them a cherished dish in South Indian households. Let’s dive into the preparation of these fluffy, steamed delights that are sure to become a favorite in your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Cooked rice | 1/4 cup |
| Fresh coconut (grated) | 1/2 cup |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Active dry yeast (soaked in lukewarm water) | 1 teaspoon (2 tablespoons of water) |
| Sugar | 5 tablespoons |
| Salt | 1/4 teaspoon |
| Cardamom (Elaichi) Pods/Seeds (powdered) | 2 pods |
| Ghee | 1 tablespoon |
| Raisins | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 3g |
| Carbohydrates | 35g |
| Dietary Fiber | 1g |
| Sugars | 5g |
| Fat | 6g |
Preparation Time
| Time Component | Duration |
|---|---|
| Soaking Time | 8 hours |
| Fermentation Time | 4 hours or overnight |
| Cooking Time | 45 minutes |
| Total Time | 12 hours, 45 minutes |
Servings
| Number of Servings |
|---|
| 4 |
Instructions
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Soak the Rice: Begin your culinary adventure by soaking the rice in ample water for about 8 hours. This soaking process is crucial as it softens the grains, ensuring a smooth and creamy batter.
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Prepare the Batter: After soaking, drain the rice and blend it into a smooth paste along with the cumin seeds. Add the 1/4 cup of cooked rice to the mixture; this helps enhance the texture of the Vattayappam.
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Mix Ingredients: In a large mixing bowl, combine the freshly ground rice paste with grated coconut, sugar, salt, and the powdered cardamom. Finally, gently fold in the yeast mixture. Ensure everything is well combined, resulting in a thick batter.
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Ferment the Batter: Cover the bowl with a cloth and allow the batter to rest in a warm place for about 4 hours to achieve a good fermentation, or for an even richer flavor, leave it overnight.
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Prepare for Steaming: After fermentation, stir the batter gently to release any air bubbles. Prepare your steamer by boiling water and greasing a tray or mold suitable for steaming.
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Steam the Vattayappam: Pour the batter into the greased tray, filling it about halfway. If desired, sprinkle the raisins on top of the batter for added sweetness and texture. Carefully place the tray in the steamer, cover, and steam for approximately 45 minutes.
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Check for Doneness: To determine if the Vattayappam is ready, lightly touch the surface; it should not stick to your hand. Additionally, inserting a knife into the cake should yield a clean result, indicating it is cooked through.
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Serve: Once done, remove the tray from the steamer and let it cool slightly. Cut the steamed rice cake into wedges and serve warm as a delightful tea time snack or a light breakfast.
Enjoying Your Vattayappam
Kerala Style Vattayappam can be enjoyed on its own or with coconut chutney, honey, or a sprinkle of powdered sugar for an extra touch of sweetness. The fluffy texture and rich coconut flavor will transport your taste buds straight to the lush landscapes of Kerala. Embrace this delightful dish as a regular feature in your kitchen, sharing its warmth and flavor with family and friends.
As you savor each bite of these charming coconut rice cakes, you’ll find that they not only nourish the body but also evoke a sense of comfort and nostalgia, making every meal a celebration of tradition and love. Enjoy!
