Vattayappam

Ingredients:
2 cup Sona Masoori rice soaked for 4 hours
1 cup grated coconut
6 tsp sugar (add more if you prefer it sweet)
1/2 tsp cumin seed
1/2 tsp salt
5 green cardamom
4 tsp cooked rice (I used cooked basmati rice)
1 tsp yeast
1 cup water

Directions:
Soak 2 cup of Sona Masoori rice for 4 hours in water. After 4 hours drain the water out and keep the rice aside. Then in a bowl add grated coconut, sugar, cumin seed, salt, cardamom, cooked rice, yeast and soaked sona masoori rice. Mix it all together and then add it to a blender and add water little at a time as needed. Batter should be smooth consistency and not too runny. Keep the batter covered in a warm place. In couple of hours the batter will double in size and become frothy. At this time the batter is ready to be steamed.

Take 9 inch round baking pan and grease it with oil and pour the batter in it (don't fill it all the way up, leave 1/2 inch space). Then in a steamer add water and place a rack to keep the pan with batter. Then close it with a lid and let it steam for 15-20 mins. After 20 mins take the steamed appam out and keep it aside to cool for 10 mins. Then with a knife release the corner of the appam and carefully take it out.

Serve your appam with stew or any of your favorite dish.