Ingredients:
- 1 cup unroasted fine rice flour
- 2 cups water
- 2 tsp sunflower oil
- ¼ tsp salt
- 1 cup grated coconut- fresh or frozen
- ½ cup brown sugar /Jaggery or as desired
- ¼ tsp cardamom powder
Method:
- To a small sauce pan, add the jaggery with just enough water to melt it into a thick syrup. It should not be watery.
- Add the coconut and mix, just to heat through. Add cardamom powder. →Set aside
- Add water, salt and oil to a wide mouthed, pot. Bring to boil.
- Add the flour slowly, stirring. When the water is absorbed, cover the pot. Turn off heat and allow to sit for a few minutes.
- Knead well till smooth. Best done while hot.
- Divide into 9 portions and roll into smooth balls.
- Flatten each ball in the palm of your hands and place some filling in each flattened disc.
- Bring up the edges to cover the filling and pinch into a ball.Then gently roll to smoothen the ball.
- Steam covered for 7 minutes or till cooked through.
- Variation: Instead of forming the kneaded dough into balls, press on a piece of banana leaf and then place some coconut filling. fold over the banana leaf and steam. Remove the leaf to serve.
- source : kozhukkata/
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