Soak raw rice( parboiled, calrose etc) for minimum of 5 hours and drain well.

Grind to a smooth paste with coconut, sugar, cooked rice with enough water to idli batter consistency.

Add soaked yeast and salt to the batter and mix well. Do a salt test here(salt is necessary to bring out all the flavors)

Close the dish with the batter with a lid and keep it for fermenting in a warm place for 8 hours preferably overnight.

Grease a plate(shallow) one with oil, pour out the batter to half fill and steam it in a staemer for about 10 -15 mts.

You can also use idli moulds and steam it just like you make idlis

In step 5 you can add raisins, cashews if desired.

:- Kids enjoy it with sugar, adults can go for some spicy gravies.. Enjoy!!!