Vattayappam
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A soft, sweet steamed cake of fermented rice and coconut, topped with raisins and cashews, made in Kerala Christian homes for Christmas and Easter.
Region: KeralaOccasion: Christmas, Easter and other festivals; teatimeTime: 45 min + soaking and 6–8 hours fermentingServes: 6Vegan
Ingredients
- 1½ cups raw rice, soaked 4 hours
- 1 cup grated coconut
- ¼ cup cooked rice
- ½ cup sugar
- ½ tsp instant yeast
- ¼ tsp cardamom powder and a pinch of salt
- Raisins and cashews to top; a little oil for the plate
Method
- Grind the rice, coconut and cooked rice to a smooth, thick batter with a little water.
- Mix in the sugar, yeast, salt and cardamom. Cover and leave to ferment for 6–8 hours until bubbly.
- Grease a round steel plate or cake tin and pour in the batter to half its depth.
- Steam for 5 minutes, scatter the raisins and cashews on top, and steam another 20 minutes until a toothpick comes out clean.
- Cool slightly and cut into wedges.
History
Vattayappam (‘round appam’) is a steamed cousin of appam and was traditionally fermented with toddy.
Significance
It is served at Christian festivals, christenings and weddings in central Kerala and is also eaten as a light breakfast or tea snack.