Vattayappam

2 Cups rice (kacha chawal)

1 cup grated coconut

1 cup sugar

1 tsp salt

1 tsp jeera (optional)
Kaju/kismis for garnish (optional)

1 tsp yeast.

1 tsp Elaichi powder

4 tbsp white poha

Soak rice in water for 3-4 hrs. Soak poha in water for 15 minutes (just while preparing the batter).

Grind the rice in 3 batches. In the first batch, add some rice and grind, adding little water. Take 3 tbsp of this batter, add one glass of water and heat it on slow fire, stirring continuously (for 5 minutes) till the batter becomes thick and glossy.

Now grind the next batch of the rice with coconut and very little batter. Coconut should be added after the rice is ground a little, so that coconut doesn't get too finely ground.

In the final batch, add rice, 3 tbsp sugar, yeast and the thick cooked batter. Add little water and finely grind.

Add all this in a mixing bowl. The batter should be thick. Add some salt and  mix well. Keep the batter for fermenting for 4-5 hours. Now add the remaining sugar and jeera and mix well. Keep it again for fermenting for another one hour. Do not stir the batter now.

Grease a plate with some coconut oil and pour the batter in it. Garnish with kaju-kismis. Steam in a vessel (with water) or in cooker without keeping whistle. Cook for about 20 minutes. Cut into pieces and serve as breakfast or in the evening for tea.