- 1. 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.
- 2. 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.
- 3. 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.
Mothagam
#myrecipe
By Chaheti Tiwari
Apr, 28th
703
Servings
4 persons
Cook Time
30 minutes
Ingredients
2
- 4
Ingredients
- Rice
- Coconut
- Seasame oil
- Jaggery
