Vatteppam/Vattayappam is supposed to be the queen of steamed rice cake of Kerala. Srivalli chose this tasty treat for this month's Indian Cooking Challenge. Frankly when I read the recipe initailly,I felt that the process was very lengthy and complicated. Moreover I hadn't heard/tasted this before and wasn't sure of the result. But then thats the challenge, right? 

I tweaked the recipe by using Idli rava instead of Idli rice/Raw rice. After all, this challenge turned out to be not all that complex but a mildly sweet treat with a burst of cardamom flavor.  It was just like making Idli with a few extra steps. 

Srivalli directed us to  a mouthwatering Vatteppam from Shn's- Mishmash! blog. The first thing that struck in her blog were the pictures of this amazing rice cake. 
Lets take a peek at how I went about making Vatteppam.


Ingredients -

To Grind - 
Idli Rava 1 cup (The original recipe called for raw-rice or Idli-Ponni rice, soaked for 6-8 hours) soaked for 4-5 hrs
Coconut 3/4 cup freshly grated (I used frozen grated coconut)
Cooked Rice 2 tbsp
Water enough to grind the above ingredients to make a batter ( as thick as idli batter)
To Proof yeast -
Active Dry Yeast 1/2
 tsp ( I used Fleischmann’s active dry yeast)
Water 1/3 cup
Sugar 2 tsp
To Make Rice porridge - (Use only 4tbsp of this paste/porridge)
Coarse Ground Paste 2 tbsp (set aside before the addition of coconut)
Water 1/2 cup
To sweeten and flavor -

Sugar 1/2 C
up ( or to taste)
Cardamom/Elaichi, powdered 8-10
Cashew nuts 1Tbsp
Raisins 1 Tbsp
1 tsp

Method Of Preparation - 

If using raw rice/idli rice, drain the soaked rice and grind it into a coarse paste. Since I was using the Idli rava, I didn't have to grind for too long.

Keep 2 tablespoon of the coarse paste aside to make the porridge.

Now add the grated coconut and grind into a smooth batter adding as much water as required. [Make sure the batter is not too runny]

After the batter is smooth, finally add the cooked rice and grind once again to incorporate the cooked rice too. [ Leave the batter in the mixer/grinder, don't transfer the contents yet.]

Meanwhile, the yeast needs to be proofed by adding the yeast and sugar to slightly warm water. Leave it aside for about 10 min to so it froth up.

Now is the time to prepare the rice porridge. In a heated sauce pan, add the coarse rice paste (in my case idli rava paste :-) ) and 1/2 cup of water and bring it to boil while constantly stirring. Remove from heat after it is cooked properly and is soft in consistency.

Upon cooling, add about 4 tablespoons of this porridge to the batter just prepared and pulse so that it is mixed well.

Also add the yeast which has been proofed and pulse yet another time.

Transfer the batter into a big container, cover it and set it aside for fermenting in a warm place. Make sure that the container can hold more than double the batter as the batter doubles up after fermentation. [I had to put it away for about 10 hrs - bad planning and timing mismatch]

After the batter has fermented and doubled, add sugar and mix well and set aside for further fermentation. This the batter doubles up again giving out the typical yeasty smell.

In a heated sauce pan, add a teaspoon of ghee and roast cashews and raisins. After the cashews are golden brown and the raisins are plump, set them aside.

Get the steamer ready by adding lot of water. Grease a round steel pan and pour the batter about an inch thick. [Pressure cooker without the use of the whistle can be used too instead of the steamer.]

I had to use 2 different steel pans for the batter one was 6 inches in diameter and the other was 3 inches in diameter.

Put the steamer in medium heat and after the water starts boiling, gently place the pan(s) with the batter and steam cook them for about 30-40 min. Halfway through, I opened the lid and sprinkled some cardamom powder and the roasted cashews and raisins.

Please keep checking whether there is enough water in the steamer and also cooking time may vary depending upon the vessel used, consistency of the batter etc. Use the tail of a spoon to check whether the cake is done after 20 min. If it comes out clean, then your job is done! I checked it 3 times after 20 min and mine took about 37 min or so. 

Once the cake is done, remove from the steamer and allow it to cool. After about 10 min, run a knife to loosen the sides of the cake and slowly invert it onto a wire rack to cool.


Slice it as needed and serve it with tea or as is and I am sure there won't be any left for storing :)

Preparation Time 20 min, Steaming time 40 min + soaking time + fermentation Time 
Serves 6-7 Adults


  1. Padmajha Says:
  2. Yes Harini I too felt the same.Very lengthy process and similar to idli.Bit while preparing it was quite simple.Yours looks delicious Harini :)

  3. Pavani Says:
  4. Using idli rawa is a good idea. Ur vatteppam look fluffy and yumm.

  5. Raji Says:
  6. You have got result using idli rava...will try it next time. Looks delish.

  7. Enjoyed making it!! Nice idea of using idli rawa!!!! Looks great!!!

  8. Unknown Says:
  9. looks soft and moist! made it perfectly!
    Smitha's Spicy Flavors

  10. delicious looking vatteppam

  11. Usha Says:
  12. Looks good Harini and using idli rice is a nice idea... mine did not turn out good... I used frozen coconut and by the time the batter ferment, the batter was very smelly.

  13. Archana Says:
  14. New to me. Looks delicious.

  15. Champa Says:
  16. Has come out spongy. You took small short cut and used rava, I took a full short cut and used rice flour.

  17. Priya Suresh Says:
  18. Urs came out super spongy and yummy...

  19. divya Says:
  20. Looks tempting and delicious

  21. Suma Gandlur Says:
  22. Yours look perfect. Texture wise it was perfect for me but I did not like the yeasty flavor. Did you feel it too?

  23. Unknown Says:
  24. wow, it has come out beautifully dear, really wonderful :)

  25. Padma Says:
  26. Looks so soft and fluffy. Looks yumm.

  27. Srivalli Says:
  28. Looks wonderful Harini..guess we have another option now with idli rava..:)

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