BISMILLAH HIR RAHMAN NIR RAHEEM
Ingredients:
Rice powder - 1 cup
Jaggery (pounded) - 1 cup
Red peas or chauli - 10 gms
Coconut ( cut to tiny pieces) - 2 tbsp
Cardamom (crushed) - 4 to 5
Method:
- Soak the red peas in water for an hour and pressure cook.
- Fry the rice powder till it turns fairly brown in colour.
- Bring one cup of water to boil in a pan.
- Slowly add the jaggery in the water and allow it to dissolve.
- Next, add the rice flour and keep stirring.
- Add the cooked peas. Cook on a low flame for around 10 minutes adding the coconut pieces and cardamom last.
- Remove from fire and allow to cool.
- Smearing a little oil in the palms of your hands, mould the dough into small balls.
- Flatten out each ball onto a plastic sheet so as to produce a circular shape and make a tiny hole in the centre.
- Once this has been done with all the balls, place them all on a platter or an idli cooker and steam cook for around 20 minutes.
- Serve hot with a dash of home made butter.
- Smearing a little oil in the palms of your hands, mould the dough into small balls.
- Flatten out each ball onto a plastic sheet so as to produce a circular shape and make a tiny hole in the centre.
- Once this has been done with all the balls, place them all on a platter or an idli cooker and steam cook for around 20 minutes.
- Serve hot with a dash of home made butter.
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