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Ingradients
rice flour (row rice)  -  2 cups rost it well to avoid to be sticky. Grated Coconut  -  1 ½ cup Jeera  - For taste( ½ teaspoon ) Sugar - as per requirement normaly 3 tablespoon is sufficient for 2 cups of rice. Salt  - for taste( ½ teaspoon ) Ghee  - 1 table spoon  For Yeast ferment: Dry yeast - 1 teaspoon Sugar - 1 teaspoon  Water (if you can arrange coconut water it would be better)  ¼ cups

Take Water/Coconut liquid in a proceline/glass belly add leavening and dulcify and ready divagation to turbulence (until sparkle appears on the surface). Mix rice flour, Grind coconut, jeera and dulcify and add it with liquid to the dough to attain it a formal batter, add Yeast turbulence embattled above . Keep it over night.

Add briny and intermixture well. administer oil- to refrain the batsman sticks on the dish(in older life herb leaves were place on the dish) a block ply or ammo bottomed metal craft well with ghee. Pour the batsman into it up to the half an inch(or lesser would be better)thick. Keep it in an iddli clam and prepare for 20 minutes. Take it discover from the steamer. Loosen the sides with a wound and revilement it into pieces. this is a specially engrossing prepration. you be able to adorn this with kismiss.