Ingredients: 

Raw Rice/Pacha Ari : 2 cups
Yeast : 1/2 tsp
Cooked rice : 1/2 cup
Grated Coconut or Coconut milk : 1 cup
Sugar : 1/4 cup or to taste
Salt to taste
Raisins and Cashewnut : 10-15 nos
Cardamom : 2 pods (crushed) (optional)
Salt : a pinch
Ghee/Butter : 1 tsp

Directions: 

1. Wash and soak the rice in the water for 4-6 hrs and drain it.
2. Grind the rice and grated coconut or coconut milk, cooked rice by adding required amount of water to fine paste and keep it aside.
3. Stir in yeast with sugar to warm water for 10-15 minutes till its forth.
4. In a bowl add coconut rice paste, yeast mixture, salt; combine well and make a smooth soft batter. (Note : If necessary use more water,a little at a time. The consistency of the batter should be like idli batter)
5. Cover and set aside to ferment 6-8 hrs.
6. Now the batter should be ready for steaming, check salt & sugar
7. Grease the stainless steel flat plate or idly mould with ghee/butter and pour the batter to the plate.
8. Steam and cook for 10-15 minutes, when its half done, open and add the rasinis, cashews and cardamom,on the top and steam again for 10 or till done. (Note : To check whether its done insert the toothpick at the center, if comes out clean then its ready)
9. Remove from the steamer and open lid to avoid moisture and allow the vattayappam to cool.
10. Cut into wedges and serve as snacks or as breakfast with spicy Mutton Curry, Chicken Curry,or any curry of your choice and Enjoy!
Notes:

• In traditional vattayappam instead of cooked rice, thari kurukkuiyathu (cream of rice) is made. It is made by mixing 1/4 cup of rice flour with 1 cup of water till it thickens and reduces to 3/4 cup stirring continuously, so that it yields a creamy consistency and then finally blended into the mixture. 

Ingredients:

• Raw rice: 2 cup

• Grated coconut: 1/2 cup

• Cooked rice (optional), for softness: 1-2 tbsp

• Water as required

• Salt

Directions:

1. Soak raw rice in water for 4-5 hours.

2. Grind it with grated coconut, cooked rice and salt by adding water (3-4 cups) to a smooth batter. Batter should be thin and watery. Transfer it to a bowl and keep it aside.

3. Heat a non stick pan/ tawa and grease it with little oil.

4. Pour a ladleful of batter and rotate the pan to spread the batter around the pan to get a very thin dosa.

5. Cover it and cook for a couple of minutes. Transfer to a plate and serve hot.

6. Repeat the process with remaining batter.

Ingredients:
For Batter
• Plain rice: 1 cup
• Parboiled rice: 1 cup
• White udad dal: 1/4 cup
• Methi (fenugreek) seeds: 1/2 tsp.
• Ghee or oil: 10-12 tsps. as preferred
• Water: for grinding
For masala:
Ingredients
• Onions in vertical slices: 2 large
• Potatoes boiled and peeled: 2 large
• Green chilies: 4-5
• Chopped coriander: 1 tbsp.
• Cashews halved: 8-10
• Urd dal, cumin & mustard seeds: 1/2 tsp. each
• Oil: 2 tbsp.
• Turmeric: 1/4 tsp.
• Salt to taste
Directions:
Masala
1. Chop potatoes coarsely. Chop green chillies.
2. Heat oil, add cashews and brown lightly.
3. Add dal, seeds and splutter.
4. Add chillies and onions. Fry till tender.
5. Add turmeric, salt, potatoes, coriander.Mix well.

Batter
1. Wash the rices and dal together.Add plenty of water and methi seeds.Allow to soak for 7-8 hours or overnight.
2. Rewash the rice by draining the water 2-3 times.Grind to a paste add  salt and mix well.Keep aside in a warm place for 8-10 hours.
3. The consistency of the batter should be enough to thickly coat on a spoon when dipped.
4. Heat the iron griddle or non-stick tawa well.Pour a spoonful of batter in the centre, spreadwith the back of the spoon to a thin round.Pour a tsp. of ghee or oil over it.
5. Place a tbsp. masala in the centre.Fold into triangle to cover masala.Remove with spatula when crisp.
6. Serve hot with chutney and/or sambar.

Serves 3
Ingredients:
• Whole wheat flour: 1 cup
• Vegetable oil: 2 tbsp.
• Water: 1/2 cup
• Salt: ½ tsp.
• All-purpose flour (for dusting)
Directions:
1. Mix flours, salt, oil and water and make dough. Knead the dough for about 8 -10 minutes to make it soft. Cover it with a damp cloth and leave it aside for about 1 to 3 hours.
2. After 3 hours knead the dough again and divide it into 8 small balls. Roll the balls into a thin round pastry, of about 5 inches in diameter. If it sticks to the surface when you flatten the ball, you may dip the pastry in the extra all-purpose flour and keep the surface dusted with flour.
3. Over medium heat on a hot griddle, place the uncooked CHAPPATHI. When one side becomes slightly brown, turn it over for the other side to be cooked. Take it out of the griddle and hold chappathi with tongs over a medium flame on the top of a gas range. Expose both sides of chappathi to the flame for a few seconds. It will puff beautifully.
4. Serve it hot. Apply melted butter. Tastes good when eaten with kurma.

Ingredients
• Rice 1 1/2 cups
• Urad Daal 1/2 cup
• Salt 2 tsp.
• Fenugreek seed 1 tsp.
Method
1. Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
2. Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible ).
3. Ferment for 12 hours.
4. Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis.
5. Hot soft idlis ready to be served.

Ingredients

• Rice 1 1/2 cups
• Urad Daal 1/2 cup
• Salt 2 tsp.
• Fenugreek seed 1 tsp.

Directions:

1. Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
2. Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible ).
3. See whether the batter is in pouring consistency, if not add little water and mix well.
4. Ferment for 12 hours.
5. Take a laddle full of idli dosa batter and add it to the dosa tawa and keep spreading in circular motion outwards. When the dosa gets slightly browned turn over to other side. Crispy dosas ready.

Ingredients:

• 2 cups of white rice
• Half a coconut
• 1 table spoon of yeast
• Sugar
• Salt
• 2 table spoon of partially ground, cooked rice

Directions:

1. Soak the washed rice for 3 to 4 hours.Wash and drain.

2. Grind the soaked rice in a blender with just enough  water so

3. That the ground material will be thick. 

4. In the early stages of grinding take out about two table spoon of the

5. partially

6. Ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).

7. Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow

8. The mixture to rise. 

9. Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku'(cook the partially

10. Ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut.

11. Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste dictates.You can add a little coconut milk to adjust the consistency

12. Heat the Appam griddle , pour 1 ladleful of batter and swirl it around .Cover the pan with a lid and let it cook for 2 minutes.Remove and serve warm.Repeat the process