Ragi Vattayappam – Steamed Finger Millet Rice Cake

Vattayappam is Kerala’s soft, steamed rice cake. Adding ragi (finger millet) gives it an earthy flavour and a lovely colour, and makes it more nutritious too.

Enjoy it for breakfast or with evening tea.

Tips from the Ruchippura kitchen

• The batter should be like idli batter – not too thick, not too runny.
• Steam on low heat so the cake rises evenly without cracking.
• Add more sugar if you prefer it sweeter.

Lakshmidevi Nair

Ragi Vattayappam (Steamed Finger Millet Rice Cake)

Soft, spongy ragi vattayappam – a steamed Kerala rice cake made with finger millet, rice and rice flakes, lightly sweetened and topped with cashews and banana.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking & resting 5 hours hrs

Total Time 5 hours hrs 45 minutes mins

Servings: 8 pieces

Course: Snack

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 3 cups raw rice
• 1 cup ragi flour finger millet
• 1/2 cup rice flakes avil / poha
• 1/2 cup sugar
• 1/4 tsp instant yeast
• salt to taste

To decorate

• cashew nuts
• ripe banana sliced into rounds

Method

 

1. Soak the rice in water for 3 hours.
2. Drain and grind well with the ragi flour, rice flakes, sugar, yeast and salt.
3. Leave the batter to rest for 2 hours.
4. Pour the batter into a greased steaming vessel.
5. Decorate the top with cashew nuts and banana rounds.
6. Steam on low heat until cooked through.