Kerala style Vattayappam

vattayappam
Prepration time: 60 Minutes
Persons served: 5 Persons
Cuisine: Kerala

ingredients

  • Rice flour : 2 cups
  • Grinded coconut : 2 cups
  • Cooked rice : 1 cup
  • Sugar : 4 tbsp
  • Mashed bananas : 1/2 cup
  • Maida : 150gm
  • Egg : 1
  • Fried cashew nuts & Raisins ( Kismis / Dried grapes ) : as needed
  • Salt as needed (1-2 pinch)
  • Cardomom : 4 or 5 seeds crushed
  • Baking soda : 1 pinch

Vattayappam is an easy to prepare, a traditional 4’O clock snack food. This recipe is contributed by our subscriber Shirly. We made some slight modifications to it and used smashed bananas also as an ingredient. That’s the main difference from the usual vattayappam recipes. Try this recipe at home and let us know your feed backs.

Vattayappam is a typical Kerala Christian snack item prepared usually during Christmas and Easter days.

Vattayappam preparation

  1. Mix Rice flour, Grinded coconut, Cooked rice, Sugar, Mashed bananas, cardamom and salt well in a large bowl.
  2. Add 1 pinch baking soda to the mix and keep it aside for 1 hour.
  3. Mix well maida, egg, sugar in a mixer.
  4. When the batter is ready mix the two solutions together and blend it thoroughly in a mixer.
  5. Kept it idle for 1-2 hour (Batter rises and doubles the volume). Make sure that the batter is not too loose. The ideal consistency is the same as that of Idli.
  6. Heat the idli cooker with water filled up to half of it.
  7. Apply a little ghee/oil in a cake tin (idli cooker) & pour the batter into it – upto 3/4th height.
  8. Decorate with some cashew nuts and raisins on the the top.
  9. Steam it for 20 – 25 minutes .
  10. Cut into wedges and serve as evening snacks or as breakfast foods with spicy Chicken Curry, Mutton Curry or any curry of your choice and Enjoy!

Method 2

In some places of Kerala, the preparation is slightly different. They won’t use Maida and egg as ingredients. Some use Yeast as the rising agent.

  1. Similar to method 1, mix the rice flour, grinded coconut, cooked rice, cardamom, baking soda, sugar and salt in a mixer.
  2. Add a small quantity of water just to cover the ingredients and prepare a batter out of it.
  3. The batter should not be too thin or too thick. The ideal consistency is the same as that of Idli.
  4. Keep it idle for 2-3 hours.
  5. When the batter raises (doubles the volume), oil a cake tin (with ghee/oil) and pour the batter into it – upto 3/4th height.
  6. Decorate with some cashew nuts and raisins on the the top.
  7. Steam it for 20 – 25 minutes.

Tips

  • You can fry the cashewnuts and raisins in ghee / coconut oil.
  • Some people use coconut water (instead of plain water) while preparing the batter.
  • Some people use yeast as the rising agent (for fermentation) instead of baking soda. Depending on the quality of the yeast used, the fermentation time will varies.
Renoos

How would you rate this recipe?

85 votes, 4.27 / 5.00 (85%)
  • M
    says:

    Amazing. I made it as per this recipe and it was awesome. Thank you for the recipe.

    • says:

      @Majitha : thanks for stopping by and glad to hear that 🙂

  • B
    says:

    Is it possible to bake this recipe in oven 200° instead in idli. Coocker. Reply. Me [email protected]

    • says:

      @Biju : Sorry, I haven’t tried it in oven.

  • M
    says:

    Hello, I am new to cooking Indian food and am unfamiliar with “grinded rice”. Is that uncooked rice, grounded, but less fine than rice flour? Or do you mean cooked rice, then mashed? Also, I found some other recipes which uses yeast, as the rising agent, instead of baking soda, then left to ferment for 8 hours before steaming. The dish goes by the same name, are these just different approaches to make the same dish? Thank you for much for your great recipes!

    • says:

      @Mary: Sorry for the confusion caused. I have updated the post with more details. You have to use cooked rice. The preparation of this dish varies from place to place. Some uses yeast while some others use baking soda as the rising agent. Depending on the freshness and quality of yeast the rising time varies. The ideal time is until the batter doubles in volume. Let me know if you need any more clarification.

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