Vattayappam (Vatteppam)

(Kerala-Style Steamed Rice Cake)
Prep Time 20 minutes
Cook Time 25 minutes
Fermentation Time 6 hours
Course Snack
Cuisine Indian


  • 2 cups long-grained rice, (Wash until the water runs clear)*
  • Soak in water for 4 hours (can go up to 6 hours)
  • 1 ½ cup grated coconut (fresh or frozen)
  • 1 ¼ cup coconut milk
  • 1 cup sugar, adjust to taste
  • 1 tsp instant yeast
  • ½ tsp salt, adjust to taste
  • ½ tsp cardamom powder
  • 8 to 10 Golden raisins or cashew for garnish **
  • Oil or non-stick spray (to grease the steel plate or the cake pan(


  • Drain the water and grind the rice in 1 cup of coconut milk - set aside.
  • To make porridge, take 1⁄4 cup batter from Step 1 and add in a cup of water. Stir well on medium heat until it boils to get the consistency of porridge (thickens). Lower heat and cook for 1-2 mins. Set aside to cool.
  • In the same grinder/blender, add the porridge and sugar, then grind. Add grated coconut and the 1⁄4 cup coconut milk and grind again. Add the instant yeast and grind until no lumps. The batter should be smooth.
  • Add the mix from Step 3 to the rice and coconut milk batter from step 1.
  • Mix well. The batter should be the consistency of an idli or pancake batter. Cover the batter, but do not close completely.***

Options to Ferment:

  • Turn the oven on to 300° for about 5 minutes. We do not want it hot, just a little warm. Turn off and keep the batter in the oven to ferment.
    -- OR Leave at room temperature (if warm, not in winter)
    -- Check the rise in the batter after 4 to 6 hours. You should see it look puffy/risen. If not, go a little longer. Batter will be ready to use. ****
    -- We recommend a tray underneath the container to catch any overflow batter as it rises.
  • Take the batter out of the oven. Mix well.
  • Add 1⁄2 tsp of salt, 1⁄2 tsp cardamom powder to the batter. Mix well.
  • Taste for salt.
  • In a steamer*****, add enough water to steam for 15-20 minutes and boil to produce steam.
  • Grease a light coat of oil or non-stick spray to the steel plate or cake pans.
  • Pour the batter into the plate, no more than 1⁄2 to 2⁄3 high. The appam will rise as it is steamed.
  • Optional: You may add golden raisins or cashews to the batter in the plate in any design.
  • Add a steel plate with batter to the steamer once it has begun to steam. Keep closed to keep steam inside.
  • After 15 minutes, check to see if the appam is cooked by sticking a toothpick in the center and outside areas of the appam. If the toothpick comes out clean, the appam is ready. Cook for another 2 - 3 minutes.
  • If the toothpick did not come out clean, cook for 5 more minutes and check appam again. Usually takes 15-20 minutes to cook.
  • Now the appam is ready.
  • Allow appam to cool for 15 minutes or more to make cutting easier.
  • You may use the rest of the batter to make another appam.
  • Appam is ready to serve. Enjoy!



This is a light and fluffy rice cake, a favorite during holidays and celebrations.
*You may substitute with idli rice, basmati rice or rice flour.
***If the batter is too thick, slowly add ¼ cup more of the coconut milk or water. Make sure that the batter does not become too thin.
****If batter ferments for too long, it might become tart/sour.
*****If you don’t have a steamer do the following: Use a pan/pot and put a small bowl and fill the bowl and pan with water. Place the steel plate with the batter on the top of the small bowl close and cook.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Stay up-to-date with our latest news & recipes!

Exciting News! Ammini Aunty has been working on a cookbook!