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)

1/4th tsp yeast.

1 tsp Elaichi powder

4 tbsp white poha or cooked rice

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. keep aside to cool.

Now grind the next batch of the rice with cooked rice and very little batter. Add coconut, 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 like idli batter. Add salt and sugar and  mix well. Keep the batter for fermenting for 4-5 hours. Now add the jeera/elaichi and mix well. If more sugar needed, add now. 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 10 minutes on high flame. Cut into pieces and serve as breakfast or in the evening for tea.