Dissolve yeast in ½ cup of lukewarm water along with ½ tablespoon of sugar and let sit for 30 minutes, You'll see froth formation around.
Mix 2 tablespoon of rice flour with 2 cups of water and boil it for 5 minutes by stirring it. Keep aside and let it cool.
Add this to the remaining rice flour along with yeast dissolved water, coconut milk, sugar, cardamom powder, minced garlic and salt. Mix it well in a mixer grinder until it gains an Idli batter consistency.
Keep it overnight in a warm place for fermentation.
Spread gee evenly in a flat pan or an idli mould and pour the batter into it.
Garnish it with cashew nut, raisins and cherry.
Steam it for 20 minutes in medium heat.
After 20 minutes, remove from the flame and let it cool down.
Cut the Vattayappam into desired shapes and serve it with a cup of tea/coffee.