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We hope you got insight from reading it, now let’s go back to rice cake(vattayappam) recipe. You can cook rice cake(vattayappam) using 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Rice cake(vattayappam):
- Use 1 1/2 cups Raw rice soaked
- Provide 1 cup grated coconut
- You need 1 handful cooked rice
- Take 1/2 tsp Instant yeast
- You need 1/2 tsp salt
- Prepare 4 tbsp sugar
- Provide 1/2 tsp cardamom powder
- Use 1 pinch cumin seeds
- You need as needed water
- Use for greasing coconut oil
- Prepare as required Raisins,cashews roasted in ghee.
Instructions to make Rice cake(vattayappam):
- Soak rice for about 3-4 hrs,put soaked rice, coconut,cooked rice,sugar,salt and yeast to the mixie.
- Add water, it should be just covering the ingredients not more the batter should be thick so do not add too much water.
- And grind it for 2 mins, see the batter is thick (like that of idli batter)
- Then add the 1/2 cup coconut and cardamon seeds,jeera and again grind for a minute,donot want to grind the coconut finely.
- Pour in a steel bowl and let it ferment for 2 hrs.
- Take a tin in which going to steam the cake,grease it with a few drops of coconut oil.Pour batter abOUt 3/4 full place it into a hot steamer always keep when steam starts to come and not before. Close steamer and simmer for 15 to 20 mins.
- After 15 mins u can add the nuts again close and cook.All cooked nicely, you can even insert a tooth pick.the sides do come off a bit.when they are cooked nicely.
- When little cold invert the tin to a plate and cut the cake and enjoy.
- If u want can put nuts in the batter but i like it plain.
It is a soft and fluffy 'steamed rice cake' often made for Tea. Recipe for Vattayappam - a steamed rice cake recipe from Kerala - naturally vegan and gluten free. I first tasted these fluffy rice cakes when my ex-boss got them in her lunch box. Vattayappam is a soft and spongy rice cake popular in Kerala and neighboring regions. Vattayappam or steamed rice cake is a typical Kerala sweet dish.
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