Vattayappam | Fermented Rice Cake
Recipe type: Breakfast
Cuisine: Indian
  • Pachari ( Raw rice ) - 1.5 cup (white or long grain basmati or red) (It is not boiled rice)
  • Water - 1.5 cup for grinding
  • Freshly scrapped coconut - ¾ cup
  • Active dry yeast - ½ teaspoon
  • Sugar - 1 tbsp
  • Salt - ¼ teaspoon
  • Sugar - ½ cup
  • Raisins - 2 tbsp
  • Cumin seeds - ¼ teaspoon, freshly grounded
  • Cardamom - 2 grounded
  • Clarified butter(ghee) for greasing the pans
  1. Wash rice well and soak in 5 cups of water for 4 to 6 hours
  2. Drain and transfer this to a grinder jar.
  3. Add 1 cup of water and grind to a smooth paste..(add the remaining water when you feel the batter is turning dry during grinding. )
  4. Add in coconut, cumin seeds , water if remaining and continue grinding for few more minutes
  5. Now add rest of the ingredients(yeast, sugar, salt) and grind for couple of minutes
  6. Transfer this to a deep bowl leaving enough space for the batter to rise
  7. Cover and set aside in a warm place to ferment.
  8. For me it took hardly 2 hours to rise. Sometimes it takes more time depending upon the room temperature (So you could say 3 - 4 hours)
  9. Once it is fermented add in the flavoring ingredients(1/2 cup sugar, raisin, cumin seeds and cardamom) and whisk well.
  10. With this recipe you could prepare 2 vattayappams in 8 inch pan
  11. Grease 2 cake tins or deep plates, which can sit inside your steamer, with clarified butter
  12. pour half the batter in one tin and place in a steamer.
  13. Steam for 20 minutes
  14. Remove and repeat the same with second batch.
  15. Once it is cool down, slice and serve
Recipe by Scoop of love at