Prep.Time – 4 hours | Cooking Time – 25 minutes | Total Time – 4 hours 25 minutes | Servings – 3
INGRIDIENTS
1cup Mapillai Samba rice
1/4cup Grated coconut
1/4 Palm sugar/Jaggery
1/4tsp Elaichi Powder
2tbsp Ghee
Pinch of Salt
Hot Water as require
METHOD TO PREPARE
Wash and soak the rice well for 4 hours (minimum).
Drain the water from the rice and dry the rice in a cloth for 15-20 minutes. Keep it in a warm place or keep it under fan.
Take the rice from the cloth and put it in the mixier grinder, grind it like sand like consistency. Store it in a air tight container.
Take a bowl and add the flour to it and add salt to it.
Add warm water little at the time and mix well with your finger tips. When you take a handful of flour and press it between your fist, it should hold its shape, when you press it again a little harder, it should crumble (right consistency)
Heat a idly pan or puttu maker with water.
Put the flour in a cloth and fold it and steam/ put the crumble mixture to a puttu pan and top it with grated coconut for about 15-20 minutes in a medium flame.
Turn off the flame. De-mould the puttu from the puttu maker.
Sprinkle some cardamom powder, jaggery powder, roasted nuts and serve it hot topped with ghee.
