Kerala Style Vattayapam Recipe (Steamed Coconut Rice Cakes)
Introduction
Kerala Style Vattayapam, also known as Steamed Coconut Rice Cakes, is a delightful traditional snack enjoyed predominantly by the Kerala Christian community, particularly during the fasting season of Easter. This delicious dish is made from a fermented batter of broken rice, coconut, and a blend of aromatic spices, creating a subtly sweet and flavorful treat. Vattayapam holds significant cultural importance, often served as a meal starter after Easter mass, marking the end of the 40-day fasting period.
The preparation involves soaking, fermenting, and steaming, making it a process-driven dish that rewards patience with its fluffy, soft texture. Rich with the flavors of coconut and cardamom, and complemented by the addition of sultana raisins, this recipe is perfect for breakfast, tea time, or as a light snack. Whether you’re looking to indulge in a Kerala specialty or explore a new South Indian delicacy, this Vattayapam recipe will not disappoint.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Rice | 1 cup |
| Cooked rice | 1/4 cup |
| Fresh coconut, grated | 1/2 cup |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Active dry yeast | 1 teaspoon, soaked in lukewarm water (2 tablespoons) |
| Sugar | 5 tablespoons |
| Salt | 1/4 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 2, powdered |
| Ghee | 1 tablespoon |
| Sultana raisins | 2 teaspoons |
Preparation & Cooking Instructions
-
Soaking the Rice:
Start by soaking the broken rice in water for about 8 hours. This step is essential to achieve a smooth and soft batter. After soaking, drain the rice and set it aside. -
Grinding the Batter:
In a blender or wet grinder, grind the soaked rice along with cumin seeds into a smooth batter. The consistency should be similar to a thick paste. Add the cooked rice during grinding to help achieve a smoother texture. -
Preparing the Fermentation Mixture:
In a large mixing bowl, combine the ground rice batter with the grated fresh coconut, sugar, salt, and powdered cardamom. Stir well to incorporate the ingredients evenly. Add the active dry yeast, which has been soaked in lukewarm water for about 5 minutes. The yeast is crucial for the fermentation process, so ensure it’s activated properly. -
Fermentation Process:
Cover the bowl and allow the batter to ferment. Ideally, you should let it rest overnight at room temperature. However, if you’re short on time, a minimum of 4 hours of fermentation will also work. The batter will become light and airy once it has properly fermented. -
Steaming the Vattayapam:
Prepare your steamer by heating water. Grease a steaming tray or cake tin with a little ghee to prevent sticking. Pour the fermented batter into the tray, smoothing the top with a spatula. If desired, sprinkle sultana raisins over the batter before steaming.Place the tray in the steamer and cover it. Steam the batter for about 45 minutes. To check if it’s done, insert a knife into the center of the cake. If it comes out clean and the cake is no longer sticky to the touch, it’s ready.
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Serving:
Once the Vattayapam is steamed to perfection, remove it from the steamer and let it cool slightly before serving. You can cut it into wedges or squares for easy serving. Enjoy the Kerala Style Vattayapam as a healthy and aromatic snack, ideal for tea time or breakfast.
Allergen Information
- Coconut: Contains tree nuts.
- Yeast: People with yeast sensitivity should take care.
- Raisins: May cause allergic reactions in some individuals.
- Cardamom: A common spice, though rare allergies to cardamom may exist.
This recipe is vegetarian and suitable for individuals avoiding animal-based ingredients.
Dietary Preferences
- Gluten-Free: The dish is naturally gluten-free as it uses rice flour, making it a great option for those with gluten intolerance or celiac disease.
- Vegan: If you substitute the ghee with coconut oil or another plant-based fat, this dish can be considered vegan-friendly.
- Dairy-Free: The recipe does not contain any dairy ingredients, making it suitable for those with lactose intolerance or dairy allergies.
Cooking Tips and Advice
- Fermentation Tip: Ensure your environment is warm enough for the batter to ferment properly. If it’s too cold, the yeast may not activate fully. If you live in a cooler climate, you can place the bowl in an oven with just the light on to maintain warmth.
- Texture Tip: The consistency of the batter is key. If the batter is too thick, add a little water while grinding to achieve the right texture. It should be thick but pourable.
- Steaming Tip: The steaming process can vary depending on the size of your steamer. If you use a larger tray, the cake may take slightly longer to steam through, so keep an eye on it to ensure it’s cooked all the way through.
- Flavor Variations: While raisins are traditional, you can experiment with other dried fruits like chopped dates or apricots to add a unique twist to your Vattayapam.
Conclusion
Kerala Style Vattayapam is more than just a snack; it’s a slice of Kerala’s rich culinary heritage. The blend of rice, coconut, spices, and yeast gives this dish its unique flavor and fluffy texture. Whether enjoyed during Easter or any other time of the year, these steamed coconut rice cakes are a wholesome and nourishing treat. Easy to make and bursting with flavor, Vattayapam is the perfect addition to your breakfast table or tea-time spread.
Enjoy this Kerala classic with a warm cup of tea or coffee for a truly comforting experience!
