“Vattayappam” literally means “Round Cake/Bread”. It is a soft and fluffy ‘steamed rice cake’ often made for Tea. It is the only cake I think my maternal Ammachi (Grandma) used to make. Of course, there weren’t any ovens in my Grandma’s home. So, I guess steaming was the only way to come out with a cake. Now a days, Vatteyappam can be found in almost all bakeries. However, I like the homemade version better as it doesn’t have the overpowering taste of Yeast.
The main ingredients for Vattayappam are same as that of other Appams – Rice and Coconut. In fact, I often use leftover Palappam batter for making Vatteyappams. You just need to add a few more ingredients to the batter and it is ready for steaming. My mother uses Jaggery (Sharkara) while making Vattayappam but I use sugar. The taste and texture differs if you use Jaggery instead of Sugar. I love the version with sugar since I feel it’s fluffier than the other one. There is also a more simpler way to make Vatteyappam using Rice Flour. However, this one tastes better.
- You may need to adjust the amount of cooked rice used for preparing the batter. If you use too much of boiled rice, the appams will become sticky. If the rice used is less, appams won’t be soft. Try using 1/2 to 3/4 cup of cooked rice but not more than that.
- While grinding the rice, try adding very little water. The unfermented batter should be thick as it will rise and thin out after fermentation.
- If the batter appears watery after adding the coconut mixture, you can add a few tablespoons of rice flour to get the desired consistency.
- You can also make these in Idli moulds if you don’t have a steamer.