Ingredients:
1 cup raw rice soaked for 3 hours
¾ cup of jaggery grated
1 ripe banana mashed well
½ a cup finely chopped coconut pieces
1 tsp cardamom powder
1 tbs of wheat flour
A pinch of baking powder
ghee
Method:
Grind the soaked rice to a fine paste.
Add the mashed banan, and grated jaggery and grind it,
to mix well.
The mixture will become more watery after adding the jaggery.
See that the consistency is like the idly batter.
Add the cardamom powder, the coconut pieces, wheat flour
and the baking powder. Mix well and keep aside for about 5 hours.
Heat a kuli panniyara chatty, pour ¼ tsp of ghee into the depressions.
Pour out the batter into the depressions. Allow to cook well on one side.
Now flip it over with a skewer and allow the other side to cook.
Remove when done. You can allow the ghee to drain on a tissue.
Offer to the Lord.
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