Vattayappam ( Kerala Snack )

Learn how to make traditional Kerala snack recipe – Vattayappam. It's a snack common among the Kerala Christian community. Though the ingredients used are very similar to that of Appam, the method of cooking is different, Also, it's generally sweeter than Appam.

Here is the recipe…

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Vattayappam ( Kerala Snack )

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Author: Maria Jose Martin


  • 2 cups Rice Flour
  • 2 cups Grated Coconut
  • 1/2 cup Sugar
  • 2 tbsp Rava (semolina)
  • 1/2 tsp Yeast
  • 1/2 tsp Sugar
  • Raisins – for garnishing
  • Salt


  • Cook rava with 2 glasses of water till it becomes soft & loose. Let it cool.
  • Add 1/4 glass of lukewarm water to yeast & 1/2 teaspoon sugar. Allow it to rise.
  • Ground the coconut with enough water & keep aside.
  • Take 2 cups rice flour in a vessel, add rava & mix well. Add yeast & mix well. Add grounded coconut & mix well. Make sure that the batter is not too loose . It should have a medium consistency. Keep it for 3 hours.
  • After 3 hours add 1/2 cup sugar (more sugar can be added if required) & salt & stir well.
  • Apply a little ghee/oil in a cake tin & pour the batter into it.Put some raisins on the the top. Steam it for 20 – 25 minutes.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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52 thoughts on “Vattayappam ( Kerala Snack )”

  1. hi maria
    i,ve a different recipe
    soak 2 cups of raw rice for 3 / 4 hrs.then grind well with 1 cup tender coconut ,a little cooked rice & water of the coconut .add salt ,yeast & sugar.keep for 5 to 6 hrs for fermenting .steam for 15 to 20 mts to get fluffy & tasty vattayappams.

    • You are welcome Anjali dear! great to know that you like the recipes posted here.

      Thanks for taking time to share your feedback here, appreciate it very much :)


  2. It is a good recipe. But it is dout to get fermented with in 3 hrs. Minimum required time is 8 hrs.

    • Hi Nair,

      Thank you! I’ve mentioned time as 3 hours based on my trials. My batter got fermented in 3-4 hrs whenever I made it.


  3. hi maria, made vattayappam folowing ur recipe and it came out very well..its such an easy recipe.thanks for sharing.

    • Hi Saritha,

      We usually have it as it is, without any side dish. It’s a sweet dish, may be you can try something with coconut milk gravy.


      • Hi Maria,
        just going through your recipe’s and comments..thought to share grandmother used to serve vattayapam with chicken curry..when we were kids..something sweet with something spicy..:) & I still love to have my vattayappam with chicken curry  :)

  4. Hi Maria, I tried th above recipe using raw ric soaked in water and it did not come out well. Can you please tell me how to make the above recipe using raw rice.

    • Hi Preethy,

      I’ve given the measurements using rice powder here. I havent tried making it with raw rice, so I’m not sure of the recipe :(


  5. Hi Maria, I made vattayappam for the first time, using your recipe. It came out very well. After a sample test, I made it in big quantity to be distributed after our montly prayer gathering. It was appreciated by all. Thank you so much for sharing this recipe.

  6. Maria, can we make vattayappam without adding rava ? I’m allergic to Rava..but want to try your recipe too..

    • Hi Jaya,

      Yes, you can make it without rawa. You can use either same qty of puttu podi or appam podi for making the kurukku.

      Hope it comes out well.


    • Hi Elsa

      You are welcome :)

      I havent baked this yet, but I think you can. Please keep the baking dish in a roasting pan & fill the roasting pan with hot water that comes till the half of the baking tin.

      Please do share your feedback if you happen to try this.

      All the best!!


  7. Hi Maria,

    thanx for ur recipe….
    kindly clarify my doubts…
    1: how long should i wait for yeast to rise????????????
    2. wat rice flour should i use… can i use readymade puttu podi we get in shops??????

    • Hi Reena,

      The yeast usually rise in 5-10 mins. But again it depends on several factors like quality of yeast (if its old then it’ll take more time), the temp of water added to yeast (it should not be too hot, it has to be lukewarm) & also the climate.

      The yeast wont rise in cold climate, hence try to keep the yeast in a warm place for rising.

      You have to use appam/idiyappam podi for this recipe. Puttu podi is not ideal for this.

      Hope this helps & your vattayappam comes out well.


  8. hi maria,

    i made the vattayapam with appam/idiyappam podi. it came out well. thanks.

    your recipes are very good.keep it up


    • Hi Sheeba,

      Really happy that vatteyappam came out well for you :) Also great to know that you like the recipes here. Thanks a lot for sharing your feedback.


  9. Hi Maria,
    I tried this out yesterday.. it came out really well.. we both loved it ! Its really simple to make as well..

    Can you please suggest some veg recipes to go with chappathi..Thanks in advance !

  10. hi maria,

    i made the vattayappam. but it was too soft and little sticky. it was not fluffy.

    i made it with the ready made rice flour we buy from indian stores . do i need to broil the flour or steam it before making.

    do you know what will be the reason for stickyness.


    • Hi Sheeba,

      First of all, sorry for the delayed reply :(

      I use the appam/idiyappam podi for making vattayappam, which is usually roasted. May be you can try roasting the flour for a few minutes.

      I’m guessing the reason for stickiness can be the high starch content in the rice powder. Try using the same rice powder which you use for making appam. Also try cooking for a bit more longer time…

      Hope it comes out well next time…


  11. loved ur pic of kozhakatta. its hard to photograph indian goodies, u have done a wonderful job. Was checking out recipes for vatayyapam. will try this one out

  12. hi maria..

    i was jst wondering how do u do it if we wanna use raw rice..instead of the rice flour..and is rava a must.?looking forward to a quick response frm ur side…hey i am also frm bahrain…take care



    • Hi Sindu

      Please check out the vattayappam recipe at my cousin sister’s blog, she has made it with raw rice. You can see the recipe here:

      Also rava is used to soften the batter I guess. You can use puttu podi also instead of rava to make kurukku, tgh am not very sure about it.

      Happy to hear that you too are from Bahrain.

      Happy easter to you and your family.

      Take care

    • Hi Nancy

      Just wanted to know whether you were referring to my recipe when you said it was not soft?

      Did the dough rise well? If it didnt that can affect the texture of vattayappam. Also if you cook it for a longer time, that can also harden the vattayappam.

      Hope it comes out well next time.

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