Kerala Vattayappam

1)  Raw rice ( Pachari)– 2 cups
2)  Cooked rice ( Parboiled or Kerala Matta Rice) – 1 cup
3)  Grated coconut – 1 cup
4)  Yeast – 1/2 tsp
5)  Sugar – 1/4 cup or as needed
6)  Salt – a pinch

Cooking Method:

Soak rice in water overnight and drain it.
Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter. Don’t make it watery, it has to be thick like Iddli batter.
Take 1/4 cup lukewarm water in a tea cup , add 1/2 tsp yeast and  1/2 tsp sugar and mix well.Set aside covered for few minutes and yeast will rise.Do not use if yeast did not rise.
Add yeast, salt and mix well together.
Cover it with a lid and keep it in a warm place overnight to ferment.
Once it is fermented, just before cooking, do a taste test for sugar and add more sugar if needed and stir gently.
Slightly grease a flat pan with little oil and spoon in the fermented batter.
Steam in a steamer and let it cool before slicing.

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