Vattayappam is a soft, round, and mildly sweet steamed bread from Kerala, cherished for its light texture, subtle sweetness, and comfort food appeal. Made with rice flour and fermented for flavor, this traditional recipe is a favorite during festivals, family meals, and teatime gathering.
🍛 Why Vattayappam Is Special
- 🍚 Light, spongy texture
- 🍶 Mild sweetness from fermentation
- 🥥 Balanced aroma with coconut and spices
- 🍵 Perfect with tea or as a snack
- 🎉 Popular in Kerala cuisine for celebrations
🧺 Ingredients
- 3 cups rice flour
- 1½ cups warm water
- 1 cup fresh grated coconut
- 1 cup jaggery syrup (made by dissolving jaggery in hot water)
- 1 teaspoon yeast as alternative
- 1 teaspoon cardamom powder
- A pinch of salt
👩🍳 Preparation Method
1. Prepare the Batter
- In a large bowl, combine the rice flour with a pinch of salt.
- Gradually add warm water and blend into a smooth, lump-free batter.
2. Add Coconut
- Add the grated coconut
- Mix well to combine.
3. Add Sweetness & Flavor
- Pour the jaggery syrup into the batter.
- Stir in cardamom powder for warm aroma.
4. Ferment
- Cover the bowl loosely and set aside in a warm place.
- Let the batter ferment for 6–8 hours or until it becomes slightly bubbly and airy.
Using yeast instead of baking soda:
Dissolve 1 teaspoon active dry yeast in a teaspoon of warm water with a dash of sugar. Add to the batter before fermentation for more consistent rise.
5. Add Leavening
- Just before steaming, add a pinch of baking soda and mix gently.
- Do not overmix — this helps keep the texture light and airy.
6. Steam the Vattayappam
- Grease idli plates lightly with oil or ghee.
- Pour the batter into each cup, filling them about halfway.
- Steam in an idli steamer or pressure cooker (without whistle) for 12–15 minutes or until cooked through and springy to touch.
🍽️ Serving Suggestions
Serve Vattayappam while warm:
- With tea or coffee
- With spiced coconut chutney or chicken curry if desired
- As part of a festive spread
📝 Tips for Perfect Vattayappam
✔ Wash and drain rice well to avoid grit
✔ Use fresh coconut for best texture and flavour
✔ Maintain a thick but pourable batter after fermentation
✔ Avoid over steaming — too long will dry the bread
🌿 Grandma’s Kitchen Note
Vattayappam brings back the nostalgia of Kerala kitchens — where steaming rice cakes and breads was a ritual of comfort. The gentle sweetness from jaggery and the light texture from fermentation make it a treat for all generations.
My Grandma’s Healthy School 