Vattayappam, a delectable round steamed rice cake, is a traditional delicacy hailing from Kerala, India. Prepared with a base of raw rice, coconut milk, and jaggery, this dish boasts a unique blend of flavors and textures.
Ingredients:
- 1 cup Raw Rice (Unakalari/Pachari), soaked for 1 hour
- ½ cup Water, for grinding
- 1 cup Thick Coconut Milk (Onnam Pal)
- 2 big Tablespoons Melted Organic Jaggery or Karipeti
- ¼ teaspoon Cardamom Powder
- ¼ teaspoon Cumin Seeds (small Jeera) Powder
- 1 teaspoon Organic Ghee
- 1 tablespoon Sour Toddy (Pulicha Kallu), or ¼ teaspoon Yeast soaked in 1 teaspoon warm water
- 1 tablespoon Cashew Nuts, roasted in ghee
- Salt, to taste
Preparation:
Grind soaked rice with ½ cup water to form a smooth, thick batter.
In a saucepan, cook 1 tablespoon of the batter with 2-3 tablespoons of water until a thick porridge forms. Let it cool.
Add jaggery and salt to the cooled porridge.
Mix the porridge into the rice batter.
Gradually add coconut milk to form a semi-thick batter.
Allow the batter to ferment for 6-10 hours, until slightly puffed.
Stir in cardamom and cumin powder.
Grease a vessel with ghee and pour in the batter. Garnish with roasted cashews.
Steam the batter in an idly pot or steamer for 20-30 minutes on high flame.
Once cooked, remove from heat and cool before cutting into pieces.
Vattayappam, with its distinctive circular shape and delightful flavors, is a cherished traditional treat. Whether enjoyed as a tea-time snack or breakfast alongside savory curries, this steamed rice cake brings the essence of Kerala’s culinary heritage to your plate.
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