Posted by Anjus on Oct - 5 - 2012 under Appam, Kerala dishes
  • Pachari/White raw rice: 2 1/2 cups
  • Grated coconut: 2 cups
  • Cooked rice: 3/4 cup
  • Sugar: 1/2 - 3/4 cup (adjust according to your taste)
  • Yeast: a pinch
  • Salt: 1/4 tsp
  • Ghee: for frying & greasing the plate
  • Cardomom powder: 1/2 - 3/4 tsp
  • Cashew nuts & Raisins: for garnishing
Cuisine: Cooking time: 15 mins Serving: 5-6 people

Initial Preparations:

  • Wash and soak the raw rice for 5-6 hours.
  • Grind together the soaked rice, grated coconut, cooked rice, 3-4 Tbsp of sugar and yeast to a fine paste. (We can use the same soaked water for grinding).
  • Allow it to ferment for about 8-10 hours, preferably for a night.











  1. Fry cashew nuts and raisins in ghee and keep aside.
  2. Grease a flat plate with ghee.
  3. Keep ready the steamer with enough water.
  4. Add cardamom powder, salt and remaining sugar to the fermented batter. Stir well and set aside for about 35-45 minutes.
  5. Pour batter into the greased plate, maximum half of the plate.
  6. When it is half done, garnish it with fried cashews and raisins.
  7. Steam it for 15-20 minutes or until we get soft inside.
  8. Take out the plate from steamer and allow it to cool.
  9. Transfer it to another plate and repeat the process of steaming for the remaining batter.
  10. Cut it into desired shapes and enjoy!!!!!!










  • Keep in mind that the batter should be medium consistency or not too loose.
  • We can make this with rice powder and coconut milk.
  • If you don’t want to make it sweet, reduce the amount of sugar and have it with some curry.

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Vattayappam/Steamed Rice Cake, 9.3 out of 10 based on 3 ratings
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