Ingredients

1) Raw white rice – 2 cups
2) Grated fresh coconut – 2 cups
3) Sugar – ¾ cup
4) Cooked Rice ( Preferably Rose matta- Optional) - ½ cup
5) Yeast – 1 ¼ teaspoon
6) Water – ½ cup
7) Cardamom powder – ½ teaspoon
Salt – 2 pinch

Method

Soak the white rice in water for about 5-6 hours, Drain the soaked rice. Grind the rice to a fine paste with coconut, sugar, cooked rice & ½ cup of water. Be careful while adding the water, the batter should not be very watery; it has to be in the consistency of idly batter. In the last stage of grinding add yeast, salt & cardamom powder also.

Keep this batter over night or let it ferment for 6-8 hours. Grease flat containers then pour the batter into it (half way of the pan only). Garnish it with cashews and raisins (if using). Steam for about 15-20 minutes, and Take it out from the steamer. Allow it to cool in the pan for about 10 mints and loosen the sides with a knife, then gently take it out and cut it into pieces and enjoy....!!!



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