Vattayappm - the soft and spongy sweet Rice Cake From Kerala


Vattayappm is a  soft  and  spongy rice cake. It  is  made  with  a fermented rice  batter.   Coconut , sugar  and  cardamom are  the other  ingredients  that  give  it its  classic  taste  and  aroma.   

Course Snack
Cuisine Indian
Author Syama


  • 2 C Fine Raw Rice Powder  Notes 1
  • 1 Tbsp Broken Rice/ Flour  Notes 2
  • 1 C Grated Coconut Lightly Packed
  • ½ Tsp Active Dry Yeast
  • 1/4 Tsp  Cardamom Seeds 2-3 pods
  • 2½ - 3  C Water Use as needed
  • 1/8 Tsp Salt
  • ¾ C Sugar


Make the cooked starch (Thari Kachiyathu)

  1. Take ½ C water in a pan and bring to boil. Add the broken rice or semolina to it cook for 1 minute stirring often. The water is absorbed into the solids and a thick mix is formed. Turn off the heat and let it cool until warm to touch.

Make batter

  1. Warm the remaining water to about 100 °F or just warm to touch. Take 1/4 C water in a bowl and stir in 1 tbsp of sugar. Sprinkle the yeast on top and set aside to bloom for 5 to 10 minutes. 

  2. In a blender grind the grated coconut and 2 Tbsp sugar to a fairly smooth paste. If needed add a little water to facilitate grinding.

  3.  Mix the rice flour, the cooled starch, salt, activated yeast solution and the ground paste in a large bowl. Add enough of the remaining water to this mix to make a very thick batter. Cover the bowl and set aside to ferment in a warm place for 6 to 8 hours.


  1.  The batter has fermented enough when it almost doubled in size, and you notice yeast activity on top. Crush the cardamom seeds to a fine powder. Sprinkle the cardamom powder and the remaining sugar on top of the batter. Mix well.

  2.  Grease the bottom and sides of a steamer pan - similar to an 8- or 9-inch circular cake tin. Pour the mix into a steamer pan and set aside for 15 to 20 minutes.

  3.  Meanwhile, bring water to boil in the steamer. When the water boils set the prepared pan in the steamer. The bottom of the pan should not touch the water. Cover and steam for 20 minutes over medium heat.

  4.   The vattayappam is ready when it begins to slightly pull away from the sides of the pan. Remove from the steamer, cool to room temperature slice and serve.

Recipe Notes

The traditional  way 

Traditionally this   cake  was  made  with freshly  ground  batter.  For  this  rice has   to be  soaked in  water  for  3 to 4   hours.   Drain  and  grind  to  fine  paste  with  just  enough  water. 

1  to 2  tablespoons  of  this  paste  is  cooked  to make the  cooked  starch  portion of  the  batter.  

From  here on the   rice paste  and   cooked  starch can  be  used  as  int eh  recipe.   The only difference  is  that  less  amount  of  water  is  needed  to  make  the  batter.