- Rice flour 2 cup & 1/4 cup (for kappi)
- Cardamom pdr 1/4 to 1/2 Tsp
- Coconut 1 to 1 1/2 cup
- Sugar 2 to 4 Tbsp
- Yeast 1 Tsp
- Water, as necessary
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Mix 1/4 cup of rice flour with 1 cup of water to make a liquid paste (kappi kurukkiyathu). Transfer it to a pan and stir continuously in low flame. When this turns to a thick paste remove from the fire and cool it.
Grind together coconut and water well. Mix the above prepared flour paste with 2 cup of rice flour. Then add the coconut mixture and mix well. Add sufficient amount of water to make a fine batter (don't add too much water). Add yeast, cardamom pdr, sugar and salt to this and mix well. Keep it for fermentation. Once the flour rises, stir it well and check whether the salt and sugar are in right proportion. If so, keep it unstirred for another 1/2 hr. Then without stirring the batter, take the batter from the top and steam it until it is cooked (like idly).