Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Vattayappam (Kerala Style)

Vattayappam is a kind of steamed rice cake commonly served as a snack or breakfast. The main ingredients of this dish are rice flour and coconut milk. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

Ingredientsfor 4 servings

2 cup Raw Rice you can use Idli rice/sona masoori
1 cup Coconut — grated
1 tbsp Yeast
4 Pods Cardamom — crushed
Salt, to taste
Sugar, to taste

Preparation

Step 1
Method 1 To cook (Kappi Kachan) 1)Raw Rice - 4 tbsp 2) Water - 1 cup Grind the rice with water to form fine paste.
Step 2
Heat a pan and add this mixture. Stir it at medium-low heat for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste (kurukku). It should not form any lumps. Leave aside to cool.
Step 3
Method 2 Wash and soak the rice in the water for 4-6 hrs and drain it. Grind the rice and grated coconut.
Step 4
Add the cooled Kappi (step 1) and yeast, sugar and salt add some water. The batter should have an idli batter consistency.
Step 5
Allow it to ferment in a warm place for at least 3 - 5 hrs. When fermented, the batter will almost rise double. Be sure to use a large vessel as it might overflow.
Step 6
Before making appams, add cardamom. Check for sugar and salt.
Step 7
Grease a flat round pan (or idli moulds) and pour the batter to it (fill up to half the pan), and double boil in a larger pan or steam in an idli steamer.

Tip

A well-seasoned appachatti is worth the investment. The appam should release from the pan without any resistance.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Breakfast

Ragi Idiyappam | Ragi String Hoppers

This mixed, gluten-free Ragi String Hoppers packed with fiber and calcium.

25 min|4 servings|3.5

Side Dish

Raw Banana Erisseri | Kaya Erisseri

An everyday accompaniment from Kerala kitchens — nothing complicated, just honest cooking with good ingredients and t...

45 min|6 servings

Seafood

Restaurant Style Fish Fry

Known for its crispy texture and flavorful marination, Restaurant Style Fish Fry is a crowd-favorite that pairs well ...

30 min|5 servings|5

Side Dish

Roasted Chicken With Coconut Milk

A culinary masterpiece, Roasted Chicken With Coconut Milk, that tantalizes the taste buds and ignites the senses.

55 min|4 servings

Main Course

Vattayappam (Kerala Style)

Ingredientsfor 4 servings

2 cup Raw Rice you can use Idli rice/sona masoori
1 cup Coconut — grated
1 tbsp Yeast
4 Pods Cardamom — crushed
Salt, to taste
Sugar, to taste

Preparation

Step 1
Method 1 To cook (Kappi Kachan) 1)Raw Rice - 4 tbsp 2) Water - 1 cup Grind the rice with water to form fine paste.
Step 2
Heat a pan and add this mixture. Stir it at medium-low heat for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste (kurukku). It should not form any lumps. Leave aside to cool.
Step 3
Method 2 Wash and soak the rice in the water for 4-6 hrs and drain it. Grind the rice and grated coconut.
Step 4
Add the cooled Kappi (step 1) and yeast, sugar and salt add some water. The batter should have an idli batter consistency.
Step 5
Allow it to ferment in a warm place for at least 3 - 5 hrs. When fermented, the batter will almost rise double. Be sure to use a large vessel as it might overflow.
Step 6
Before making appams, add cardamom. Check for sugar and salt.
Step 7
Grease a flat round pan (or idli moulds) and pour the batter to it (fill up to half the pan), and double boil in a larger pan or steam in an idli steamer.