Take one and half cup of raw rice and wash and soak in water for 2 hours.

Take one handful of the same rice and cook in a pressure cooker. (3-4 whistles). Let the rice cool.

Take 4-5 tablespoons of mildly warm water and mix 1 tsp of sugar until it dissolves. Add 1-2 tsp of yeast to the water and keep closed. The yeast will start fermenting, forming bubbles after 30-45 minutes.

Grind the soaked rice in step 1, cooked rice from step 2, and the yeast from step 3 and the grated coconut together in a mixie.

Once it is ground to a fine paste, add salt to taste and keep the batter to ferment overnight (or 7-8 hrs).

You will notice the bubbles in the ground mixture once it ferments. This means it is ready to be poured into a pan. Pour a laddle full of batter into a pan and swirl around so that it spreads all around. CLose the pan for a minute to cook. Open and serve hot.