Ingredients
Wash, pick and dry the raw rice. (pachai arisi).
Run it in a blender like sooji.
Dry roast the green gram dhal and run it in a blender to the consistency of sooji.
Make a syrup with the jaggery and very little water.
In a kadai heat ghee, roast the rice and dhal.
Side by side heat water, when the rice and dhal is roasted add the watre and stir well. (like upma).
When the rice and dhal is cooked add the grated coconut, jaggery syrup, elachi powder and stir for a minute. If needed add more ghee.
Make balls out of this not so smooth but a bit rough, and steam cook it in a idly maker.
Note: Do not roast it too much, it will absorb all the water. Do not make the balls too smooth, it should be roughly done. Adding enough ghee improves the taste. While adding the jaggery syrup filter it so that the dirt and sand if present may be removed.
- Raw rice - 1 cup
- Green gram dhal - 1/4 cup
- Jaggery - 1 cup
- Coconut grated - 1 1/2 cup
- Ghee - 3 to 5 tb sp
- Water - 3 cups
- Cardamom - 3 to 4 pods
Wash, pick and dry the raw rice. (pachai arisi).
Run it in a blender like sooji.
Dry roast the green gram dhal and run it in a blender to the consistency of sooji.
Make a syrup with the jaggery and very little water.
In a kadai heat ghee, roast the rice and dhal.
Side by side heat water, when the rice and dhal is roasted add the watre and stir well. (like upma).
When the rice and dhal is cooked add the grated coconut, jaggery syrup, elachi powder and stir for a minute. If needed add more ghee.
Make balls out of this not so smooth but a bit rough, and steam cook it in a idly maker.
Note: Do not roast it too much, it will absorb all the water. Do not make the balls too smooth, it should be roughly done. Adding enough ghee improves the taste. While adding the jaggery syrup filter it so that the dirt and sand if present may be removed.
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