| • | Wash and soak the rice nightlong in water.
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| • | Drain and grind rice fine with toddy.
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| • | Mix grated coconut with it and make a thick mixture.
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| • | Now add sugar, cover and place it in a hot place for about 3 hrs or until the batter ferments.
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| • | Add table salt and mix it properly.
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| • | Pour the batter into shallow circle moulds and steam it for about 15 minutes.
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