Vatta Appam/ Vattayappam (Kerala Steamed Sweet Snack)

Vatta Appam/ Vattayappam is an Authentic Steamed Sweet Snack From Kerala. The word Vatta Appam/ Vattayappam means Round steamed Rice Sponge Cake. It is a tasty and healthy authentic sweet snack (Naadan Palahaaram) from god’s own county Kerala, South India. Vattayappam is important dish for Kerala Christian’s in their  festivals like Christmas and Easter. Kerala Vattayappam is a  fermented Steamed Cake  with rice flour, sugar, coconut, yeast, cardamom, cumin, ghee, cashew nuts and raisins. It is a favorite breakfast as well as tea time snack for a Malayalee/keralite .

Recipe Type:
Sweet Snack/ Breakfast/ Kerala/ South India
Cooking and Preparation Time :
40 to 45 minutes (Fermentation Time For Batter, 3 to 4 hours)
Serve to :
4 to 5

Ingredients For Vatta Appam/ Vattayappam (Round steamed Rice Sponge Cake ) , Authentic Steamed Sweet Snack From Kerala (South India)

  • Roasted Rice Powder
  • 1 Cup
  • Grated coconut
  • 1 Cup
  • Roasted Cumin/Jeerakam Powder
  • A Pinch
  • Rava/Semolina
  • 1 1/2 Table Spoon
  • Sugar
  • 1/4 to 1/2 Cup
  • Water
  • 1 Cup
  • Active Yeast
  • 1/4 Teaspoon
  • Sugar
  • 1/4 Teaspoon Spoon(Rising Yeast)
  • Cardamom/Elakka
  • 2 or 3 (Crushed)
  • Salt
  • A pinch
  • Ghee
  • 1 Tablespoon
  • Cashew Nuts and Raisins
  • A hand full


How to make Perfect Vatta Appam/ Vattayappam (Kerala Steamed Sweet Snack) Method with Step by Step detailed Pictures.

1. Place 1/2 cup of water and 1 1/2 table spoons of Rava/ semolina in a saucepan .Cook next 1 to 2 minutes; make a soft and light creamy form. Remove from heat, allow to cool.

2. Place 3 table spoon lukewarm water, 1/4 tea spoon yeast, 1/4 tea spoon sugar in a bowl. Keep aside and allow it to rise for few minutes. ( If it is not risen, the yeast may not be active. We need an appropriate risen yeast mixture for this recipe)

3.Grind coconut with a pinch cumin seed powder and enough water, make a smooth form. Keep aside.

4. Place 1 cup rice flour and rava/semolina mixture in a mixing bowl, use your hands and mix well.

5.Add yeast mixture, grated coconut mixture accordingly and combine well. Make sure the batter is not too watery. We need a thick/medium consistency (similar to idly batter). Cover and keep in a room temperature for next 2 to 3 hours for rising purpose.

6. When it is risen, add 1/4 cup sugar and a pinch of salt.

7. Mix and combine well. Heat 1 tablespoon ghee in a frying pan, add cashew nuts and raisins. Roast until golden brown.

8. When cooled add it to the batter with crushed cardmom. Mix well.

9. Grease oil/ghee in a cake tin or a round flatted pan. Pour batter 3/4 full. Steam for next 15 to 20 minutes (I used rice cooker for steaming vattayappam. You can use pressure cooker or Idly steamer).

10. If you want, uncover and garnish few extra fried cashews and raisins on top the vattayappam once its set (3/4 of the cooking/steaming period). Serve cool with tea or coffee and enjoy.


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