- Wash and soak raw rice for an hour. Drain the water completely
and spread the rice on a cloth and allow it to dry. The rice can be
allowed to dry in the shade itself. Grind the raw rice to a smooth
flour. For 1 measure of rice flour take 2 measures of water. Boil
this water in a kadai (a shallow thick bottom vessel). Add a pinch
of salt and a teaspoon of seasame oil. Allow the water to boil. When
the water starts boiling add the rice flour to this, stirring
continuously without allowing any lumps to form. When the mixture
has formed into a smooth thick batter, remove from the fire. The
batter must be thick enough like chappathi batter.
- Grate fresh coconut. Add a teaspoon of milk to the grated coconut
and grind it in a mixer grinder lightly. Add a little water to the
powdered jaggery and keep on low fire and stir for some time. When
the jaggery has dissolved completely in water add grated coconut to
this and keep stirring for some time. Then remove from fire and add
powdered cardamoms to this.
- Smear your hands with a little seasame oil. Smoothen the prepared
rice flour batter with your hands. Make small balls (the size of a
lemon). Fill these cups with the prepared coconut-jaggery filling.
Put these filled up cups on an idli-plate and pressure cook them.