Vattayappam/Steamed Rice Cake

20 Responses

  1. Chotu says:

    Beautiful Pictures..

  2. meeras says:

    Fabulous pics..It looks super-delicious!

  3. Suma Gandlur says:

    Oh my, my… :)) Didn’t know what to say after that last pic. Beautifully captured.
    We can pour the batter in a flat container and steam in a pressure cooker (like dhokla) with out the weight ofcourse, right?
    And what is Kerala rice?
    Thanks for a traditional feast.

  4. Yummy Team says:

    Thanks a lot for your lovely comment:) You can do it the same way as you mentioned with a pressure cooker. By Kerala rice we were referring to the rosematta rice/kerala red rice/red parboiled rice.

  5. looks so delicious..
    today i prepared the vattayappam..i used the store bought rice flour it came out really good

  6. Yummy Team says:

    Thanks a lot for your feedback on our dish. Hope you try more of them.

  7. Sherly Aji says:

    Perfect………really hat’s of to you.

  8. Swathi says:

    Vattayappam kollam, nanayitu undu.

  9. Mathias says:

    This comment has been removed by a blog administrator.

  10. Neeraj says:

    Hey maya.. the pics looks fantabulous. I really feel like havin a bite of it. Looks sooo delicious… Nice job


  11. Manju Ajoy says:

    Maya the texture looks perfect.. Will try this for sure!!!!!!!

  12. Rusheeda says:

    Can you send me the quantity of ingredients if I want to use rice flour (instead of raw rice and kerala rice) for this recipe…

  13. Yummy Team says:

    We haven’t tried this recipe with rice flour. But we will surely post its recipe here sometime. Sorry about that..

  14. Rusheeda says:

    Hi Yummy Team,

    I tried the vattayappam using exactly half the quantity of ingredients (rice flour method). It was steamed in a pressure cooker (like how Suma mentioned) for about 15 mins.

    But the appam turned out a little harder (rather than spongy) and powdery (like puttu).
    Also found difficulty in upturning it though I greased the plate with ghee).

    May be the mistake I made was that I didn’t use a shallow plate. I used a cake tin instead.

  15. Yummy Team says:


    I am really sorry that your vattayappam didn’t come out well. I guess it’s okay to use a cake pan (a small one since you halved the recipe) instead of a steel plate.

    The consistency of the batter and fermentation might affect the texture of the vattayappam. The batter should not be very loose in consistency and should rise to almost double its size. And since you have halved the recipe, you might want to reduce the steaming time accordingly especially if you have used a large shallow cake pan. Vattayappams tend to harden if cooked for a long time. Cooking time depends on consistency of the batter and the dimensions of the plate that you use. You can insert a knife to check whether it is done.

    Also, to turn it out, run a knife through the sides of the pan and gently upturn it on to a plate or try lifting it with a metal spatula. I will get back to you with more tips from experts 🙂 Hope it will come out well next time.

  16. Rusheeda says:

    No issues..I shall try out again next time. Thanks for the advice.

  17. Yummy Team says:

    You’re welcome 🙂 Good luck on your second attempt! I am waiting for your feedback..

  18. Anonymous says:

    Hi! Yummy:

    May I know if it is possible that a raw powdery-white rice flour bought from local groceries could be directly put or cook in the steamer using 3-inches diameter tart mould? I mean, is the rice flour can be cooked directly to the steamer without the need of being it mixed with water?

    If so, what ingredients or powder safe chemicals do I need to put or mix in the rice flour so that it can be easily cooked/done when directly place in my conventional steamer in less than a minute without the need of any liquid, like: water, milk, or coconut water to soak it?

    Thank you very much.


  19. ss says:

    it was god dear .. god bless

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