Soak the rice and de-seeded dates overnight in water separately
Wash the rice and strain the water. Blend together the rice, dates, water, cooked rice, grated coconut in batches and pour into a deep vessel since the batter rises after adding yeast. Add cardamom powder to this and mix well.
Soak yeast in 4 to 5 tbsp of tepid water for about 15 minutes till it becomes foamy
Mix the yeast with the batter and keep the vessel closed and in a warm place to let it ferment for at least 6 hours
Add salt once the batter has risen and stir it just enough for the salt to mix
Grease the plate/ dish for steaming with a little ghee. Pour the batter into the dish and top it with nuts and raisins. Alternatively top it with Kerala banana
Steam this for 20 minutes. Remove from the flame and set aside for cooling. Wedge it out of the dish once cool and cut into shapes of your choice
By Ria Samuel