Fully submerge the rice in a lot of water and soak overnight. Drain the rice from the soaking liquid the next day.
Blend the soaked rice with the following ingredients-- coconut milk, yeast, sugar, cardamom powder, salt.
Pour the batter into a bowl, cover and let it rise in a warm place for 45 minutes to 1 hour. It will increase in size with visible bubbles at the top of the batter.
Heat the mini pancake pan over medium heat with a generous amount of vegetable oil in each hole (about 1/2 teaspoon each).
Pour enough batter into each hole to fill about 3/4 of the way. Once the edges look crispy, use a tooth pick to flip the vitumbua. To do this, poke one side of the vitumbua with the tooth pick and flip it over.
Cook on the other side for 2-3 minutes until golden brown.
Repeat the frying process until all the batter has been fried up.
Serve hot with a hot cup of tea