Ingredients:

1 1/2 cup jeerakasala rice / kaima rice

3/4 cup cooked rice / choru

3/4 cup grated coconut

1 tsp yeast

1 tsp sugar

salt to taste

grated carrot

chopped coriander leaves

Preparation:

1. Wash and soak jeerakasala rice in water for 3 hours.
2. In a blender, add drained rice, cooked rice, grated coconut, yeast, sugar and 1 cup warm water and grind together to a smooth batter.
3. Transfer to a bowl and add 1/2 cup water to the blender jar and rinse and add to the batter and mix well. Keep it aside for 1/2-1 hr.
4. Then add salt to this and mix well.
5. Heat a pan / tawa and grease little oil.
6. Pour a small ladleful of batter and when holes starts to appear, sprinkle little grated carrot and chopped coriander leaves on top.
7. Cover and cook at low-medium flame till done.
8. Remove from the pan and transfer it to a plate. Repeat the same with the remaining batter.. Serve with any curry of your choice…