For this month’s Indian Cooking Challenge, Valli chose a delicious rice cake dish from Kerala, Vatteppam. Recipe is courtesy from an Keralite who knows her rice cakes very well, SHN @ Kitchenmishmash. SHN’s pictures are breathtaking and when I saw her mouthwatering pictures of Vatteppam, I wanted to try and make them right away and for the first time ever, I made them almost 2 weeks before the deadline.

I halved the recipe, since I was making for just the 3 of us at home and I made them in idli stand instead of a round mold. I also used coconut milk instead of fresh grated coconut as I didn’t have any fresh coconut on hand. I really loved the sweet, spongy, yeasty treat. Thanks to Valli for choosing the dish and to SHN for providing the detailed recipe.

Here’s how I made these delicious Rice cakes:

Soak ½ cup of Raw Rice (Par boiled rice) for 6-8 hours. Then grind the drained rice with about 1-2tsp water to make a coarse paste.

Set 2 tbsps of the coarsely ground rice to the side.

To the remaining rice, add 1/3 cup coconut milk and grind to a fine paste.

Next add 1tbsp cooked rice (I used cooked brown rice) and ¼ cup of water to make a batter that is as thick as idli batter.

Cook the coarsely ground rice with 1/3 cup of water. Bring the mixture to a boil in a small saucepan and simmer until it gets to porridge consistency. Set aside to cool.

In the meantime, proof ¼ tsp yeast by adding it to ¼ cup luke warm water and 1tsp sugar. Set aside in a warm place to foam up.

Once the rice porridge is cool enough to handle, add 2tbsp of it to the blender with the rice and coconut batter and blend well until combined.

Finally add the frothy yeast solution and blend until mixed well.

Pour the batter in a glass/ steel container and leave in a warm place for about 8-12 hours to ferment. Choose a container that can hold about double the batter once it rises.

After the batter has doubled and fermented, add 1/3 cup sugar, mix gently and set aside to ferment for another1½ – 2 hours.

In the meantime, fry some cashews and raisins in ghee until golden brown and plump. Set aside.

When ready to steam, add the fried cashews and raisins and 1tsp of ground cardamom (elaichi).

Mix well and pour into greased idli molds. Steam in a pressure cooker for 20-25 minutes until a toothpick inserted in the center of the cake comes out clean.

Cool completely before enjoying them.

0 thoughts on “Vatteppam for ICC-March”

  1. I should have used coconut milk too… instead, I used frozen grated coconut.. 🙁 By the time the batter fermented, I think coconut rotted and smelled.. the batter had a spoiled coconut smell.

  2. Although it is a new recipe for me – it looks fabulous!It resembles the idli very much and we have great idli fans here- so i have to try it :)US Masala

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