Vattayappam

Proof the yeast. Combine sugar and yeast in lukewarm water. Keep it covered and undisturbed for 15-20 minutes.

Prepare the batter. Grind the soaked rice (with around 1/2 to 3/4 tbsps water) to a coarse texture and remove around 2 tablespoons. Blend together the soaked rice, grated coconut, cooked rice with very little water.

Make the tharikurkku. Take the ground rice paste and cook the same along with water and with continuous stirringtill the consistency matches that of porridge. Add this to the ready batter and blend well in the mixer.

Let the batter ferment. Pour the batter into a wide bowl so as to have enough space to hold double quantity of the batter post fermenting. Leave the same in a warm place for about 10-12 hours or till batter has risen.

Once fermented, add sugar and cardamom to let the flavour and sweetness soak in. Roast some cashewnuts and raisins in ghee and keep them ready in case you are adding the same.

Cook the batter. Pour the batter into a greased plate or round pan of 6 inch or more depth and fill upto half . Place this into the steamer and let it cook for 15-20 minutes.

Add the cashews and raisins after 10 minutes of cooking. To check if its done, insert a toothpick or knife and if it comes out clean, its time to turn off the flame. Else let it cook for some more time in low flame.

Once done , let it cool on the kitchen counter and run a knife along the sides similar to the way we remove a cake.

Enjoy the dish with hot steaming tea as an evening snack or breafast dish.