½ kg raw rice
2 small coconuts
¾ tsp yeast
½ tsp sugar
½ cup warm water
1 cup sugar
Raisins to garnish
Soak the raw rice for at least half an hour, drain the water and spread it on a piece of clean cloth to dry it completely
Prepare one and a half cups first extract of coconut milk and 2 cups of second extract
After extracting the coconut milk completely from the grated coconut, add the residue along with the raw rice and grind it into fine powder
Sift the coconut-raw rice mixture. Grind it again and sift. Repeat this until half a cup of powder is left. This is called 'thari.'
Mix the thari in one and half cups of second extract of coconut milk and boil until it thickens and has a smooth texture. This is called 'kappi.'
Mix yeast and sugar in warm water and allow it to rise. When it rises add into the rice-coconut mixture
Melt sugar in half cup of second extract of coconut milk and add into the kappi. Mix well
After this has cooled down, add it into the coconut-rice mixture
Into it add the first extract of the coconut milk and stir well without forming any lumps
Keep this batter aside to rise
Pour this batter into a greased tray or vessel, garnish with raisins and steam.