Vattayappam

Ingredients :
Raw Rice/Pachari > 2 cup
Cooked Rice > ½ cup
Grated Coconut/coconut milk > 1 cup
Sugar > ¼ cup
Yeast > ½ tsp
Salt > 1pinch
Cashew & Raisins > Garnishing
Cardamom > 1 pod
Butter/Ghee > 1tsp

Method:
 Wash & soak the rice for 5-6hrs.
 Stir yeast and sugar in 2tbp of warm water and keep it for 10-15mins.
 Drain the rice and grind soaked rice, cooked rice, grated coconut/coconut milk , sugar, cardamom, yeast mixture and salt. (Batter consistency should be same as that of idly batter.)
 Transfer the batter to a bowl, close it with a lid and keep in a warm place for 6-8hrs to ferment.
 Once the batter is ready grease a flat round steel plate by adding ghee. Now fill half of the plate with batter and stem it (using a steamer or double boil) .
 When it is half cooked(1Omins) garnish with cashews and raisins and again steam it for 10-15mins. Insert a toothpick at the center, if it comes out clean means your vattayappam is ready.
 Remove the plate from the steamer and allow it to cool.
 Once it is cooled you can remove it from plate and cut into wedges.

Serve it as a snack or breakfast with spicy fish curry or chicken curry.

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