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.

Kerala Kozhukatta

1)  Rice flour – 1 cup
2)  Jaggery – 100 gms
3)  Grated Coconut – 3/4 cup
4)  Jeerakam – 1/4 tsp , slightly crushed
5)  Seeds from one Cardamom – slightly crushed
6)  Water – as needed
4)  Salt
5)  Oil – 3 tsp

For the filling:

Melt jaggery with 1/4 cup of water and strain it.
Add grated coconut to the filtered jaggery and mix well.
Add ghee and cook till all water is evaporated. Add crushed cardamom and crushed jeerakam and remove from fire and Keep it aside.

For the dough:

Boil one cup of water with salt and oil (I used Idhayam nallenna ( Ginelle Oil)).
Add the boiled water to the rice flour and mix well with a thick spoon.
Once it is cool Knead the dough and make lemon size balls.
Take one ball at a time and place it in your palm and press it down to get a cup shape.
Place 2 tsp of the filling, cover it and roll it back into a ball and seal all openings.
Repeat this process with all balls.
Steam all balls in a steamer and delicious kozhukatta is ready.