Vattayappam is a traditional white steamed rice cake from Kerala, known for its soft and spongy texture. It is gluten-free and can be enjoyed as a snack or served with meat curries or stew. It is especially popular during Christmas and Easter.
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Wash and soak the rice and sago separately for 8-9 hours.
After soaking, wash the flattened rice twice.
Add soaked rice, grated coconut, flattened rice, soaked sago, sugar, and cardamom to a mixer jar.
Grind the mixture until it reaches a consistency similar to idli batter, with very small grains.
Take 1 tbsp of the ground paste and add 0.75 cups of water.
Boil the mixture, stirring continuously until it becomes slightly thick. Turn off the heat and let it cool completely.
Add the cooled mixture to the ground paste along with instant yeast.
Blend well and allow to ferment for 8 hours or overnight.
Grease a 6-7 inch steamer plate or cake tin and pour half of the batter.
Steam for 10 minutes, then open the lid and place raisins and cashew nuts on top.
Close the lid and cook for another 5 minutes or until done. Check with a toothpick; if it comes out clean, it's done.
Once cooked, let the vattayappam cool down and then demould it.
Cut into desired shapes and serve with or without meat curries.
Be careful not to burn your hands when placing the raisins and cashew nuts on the hot batter.
How do I make Vattayappam gluten-free and suitable for a vegan diet?
Vattayappam is naturally gluten-free as it is made from rice and coconut. To keep it vegan, ensure that you do not use any dairy products in your recipe. The ingredients listed, such as raw rice, grated coconut, and poha, are all plant-based.
What are some good substitutes for ingredients in Vattayappam?
If you don't have poha (flattened rice), you can substitute it with equal parts of cooked rice or omit it altogether. For sugar, you can use jaggery or coconut sugar for a healthier alternative. If you want to skip sago, you can replace it with tapioca pearls or simply increase the amount of rice.
How should I store leftover Vattayappam?
To store leftover Vattayappam, let it cool completely and then wrap it in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. You can reheat it by steaming or microwaving before serving.
What dishes pair well with Vattayappam?
Vattayappam pairs wonderfully with meat curries, especially Kerala-style chicken or mutton curry. It also goes well with vegetable stews or even sweet toppings like coconut milk or jaggery syrup for a delightful snack.
What is the cooking process for making Vattayappam, and how long does it take?
The cooking process for Vattayappam involves soaking the rice and sago for 8-9 hours, grinding the mixture, and allowing it to ferment for 8 hours or overnight. Once ready, it takes about 15 minutes to steam the batter. Overall, including preparation and fermentation, it can take around 16-24 hours to make Vattayappam.
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