- White Rice – 1.5 cup
- Shredded Coconut – 1.5 cup
- Sugar – 6-7 tbsp
- Salt – 2 pinch
- Elaichi Crushed – 4
- Yeast – 1 tbsp
Soak rice for 5 hrs.
Take 3 tbsp of rice in a mixer jar and finely paste it to get a smooth batter. To this batter add 1.5 cups water and stir boil to get a pasty dough.
Grind the remaining portion of rice adding small quantity of shredded coconut. While grinding the last portion of rice add yeast and above prepared dough to get a smooth batter.
The batter should be thinner than dosa batter(appam consistency). Leave it overnight to get fermented.
Add sugar, salt and grinder elaichi and mix well.
Take a steel plate grease it with oil and pour the batter t half level of the plate (increases volume when cooked). Decorate with cashews and kismis. Steam this keeping over an idly cooker or steamer.
You can unmould once it is completely cooled to get the perfect shape.