Vivika is a sweet breakfast item prepared and liked mostly by people living in the extreme south of South India.


Vivika is a sweet breakfast item prepared and liked mostly by people living in the extreme south of South India. It is somewhat  similar to the regular “Idli/Idly”  in appearance and making.  The main ingredient is rice. It does not need any side dish as accompaniment and can be eaten separately as a snack also.

Cooking Time: 1 hr ( over 2 days)

Servings: 2


1. Raw Rice flour (wet) : 2 Cups or 200 Grams
2. Water : 1 Cup or 200 ml
3. Dry Yeast : 0.5 Teaspoon
4. Salt : 0.25 Teaspoon
5. Sugar : 0.25 Cup or 50 Grams
6. Soda bi-carb (cooking soda)  : a pinch
7. Banana : 1 ( small one)
8. Cashew and Raisins : 10 no each
9. Coconut Gratings: 1 Tablespoon


Take a tablespoon of warm water in a cup and disperse  the yeast in it and keep aside. Measure 2 Cups of wet rice flour and sieve. Take nearly 1/4 cup of the  remaining coarse rice flour (after sieving),  in a vessel along with one cup water and  boil it over sim, stirring it well for 5 mins.  Allow this rice gruel  to cool. When it becomes cold, add the rice flour (sieved) along with the yeast water. Mix well and keep it overnight for fermentation.

Next day add salt, sugar and soda bi-carb to the batter and mix thoroughly and keep it aside for an hour. Just before making the Vivika, add the mashed banana, cashew, raisins and the coconut gratings to the batter. Pour the batter in the “Idli/Idly” mold and steam for nearly 10 mins over moderate flame. This batter should be similar to the regular “Idli” batter.



1. To make 2 cups of rice flour, soak nearly 11/2 Cups of good quality raw rice for an hour in water.  Drain water completely before using the blender to make fine rice flour.

2. Dry yeast can be replaced with fresh toddy and banana with cashew fruit.

3. You will get approximately 10 Vivikas for the above mentioned quantity.

4. If you are using an Idly cooker for steaming, do not use the weight to block the steam vent.

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  1. Dear Madam/Sir,

    This is a nice recipe and traditional too. It was aired yesterday in Pudhuyugam tv by Mrs Joshi Abraham.
    I have doubts, normally at Tuty and Tirunelveli, people are used to replace sugar with karuppati since it is available in plenty and also pathaneer/neera available there, but other parts of TN is scarce only.

    Whether we can add karuppati/naatu chakkarai in the place of refined sugar or not?

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