Kalathappam

Parboiled rice 2cups,soaked for 4to6hrs,grated coconut 2cups,powdered jaggery 250gm,
dried ginger powder 1tblspn,cumin seeds 1tspn
Grind the ingredients to a semi thick batter.Add a pinch of yeast,a pinch salt,mix well,
keep it for 4 hrs.
Cook in an earthern pot in open fire or on gas in an idli maker.
Here idli maker is used.Pour enough water in the idli cooker,take the sieved tray
of idli maker,put the tray with a wet muslin cloth over the tray,pour batter and a little

ghee over for better taste.Also place cashew nuts and raisins.Close the idli maker,
flame the gas stove and steam cook.

When cooled ,transfer on a ghee brushed plate.
Cut into small pieces.Nice for evening tea.This is an ethnic homely dish.