Sunday, March 7, 2010


Source - My Mom
Idli Rice - 1 1/2 cup
Cooked rice - 1/2 cup
Jaggery - 1 cup
Cashew - few
Chopped Coconut - few
Coconut oil - 3 tbs
Baking powder 1tsp


Soak Idli rice for 5 to 6hours or overnight. Melt jaggrey adding 1/4 cup of water. Grind the soaked
rice add cooked rice adding jaggery syrup to a fine consistency. The batter should not be very liquid.

Heat a pan add few tsp of coconut oil and fry cashew nut and chopped coconut until it turns brown.

Take pressure cooker grease it with coconut oil and heat it,add the batter into it. The batter has to be
lukewarm, if you grind in a mixie it will be lukewarm,you can add immediately. Then on top of it spread with the fried cashewnut, chopped coconut. Cover it with the lid, do not keep the weight. Allow it to cook on low flame for 20 to 25 minutes. Remove from fire,allow it to cool, open the lid, turn over and cut it into small pieces.

This can be stored for 2 to 3 days.

1 comment:

Sharmi said...

This is prepared in north kerala, shallot-kochulli is used mainly for this.