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Kongunadu Thevaiyam Thevaiyal Recipe Sweet Rice Puttu

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kongunadu arisi maavu thevaiyam , sweet rice puttu recipe

Kongunadu Thevaiyam Thevaiyal Recipe / Sweet Rice Puttu is one of my most favorite recipes from my childhood days. My Grandma makes this especially during Puratassi Saturdays or on Diwali time when we go there for Quarterly holidays. This is one of the recipes I drafted in my to-do list and during my recent trip neighbors in hometown helped me to prepare this delicious puttu. As I forgot to click step by step pictures that time, I tried my hands last week for Saraswathi Pooja. It came out so soft and my mom appreciated

by seeing the pictures. It’s one of my happiest moment when recreated my ancestor recipe. In olden days there was no instant rice flour to make puttu as we do now, so they soak the idli rice, grind the batter to very thick consistency and keep on frying to get pearl like texture. This needs lot of patience and also rich in calories, as we fry the rice batter in oil. My Father like the savory version of this puttu and  if you want you can make the plain puttu and temper with mustard, chana, urad dals, cuury leaves and green chilis. But today i am going to show the sweet version.
Thevayam latest

Ingredients for Kongunadu Thevaiyam Thevaiyal

Idli Rice – 1 and 1/4 Cup
Sugar – 1/2 Cup or More
Cardamom Powder – 1 Tbsp
Shredded Coconut – 3 Tbsp or More
Oil or Ghee – 1/4 Cup + 2 Tbsp (if needed you can add more but 1/4 cup was sufficient for me)

Cooking Time – Approx 20 -30 Minutes

Thevaiyam

Method

  • Soak rice at least 3 hours or till well soaked.
  • Drain the water and grind with less water as much as possible.
  • Grind to fine paste, on and off sprinkle 1/2 tbsp of water (Pic 1).
  • If using stone grinder, the consistency will be like shown in below step wise picture 2.
Thevaiyam2
  • Alternatively you can use grinder/mixie to grind, only thing is thick and smooth consistency.
  • I used mixie so grinded with bit more water (Pic 3).
  • Grease  the wide open pan/kadai with a tbsp of oil first (you can use non stick pan for your convenience) and add 1/4 cup of oil first (Pic 3).
  • Add the ground rice batter (Pic 3) and keep stirring.

Thevayam latest

  • Once the moisture goes off a bit, start separating it (Pic 4) instead usual stirring.
  • Make sure to keep the heat from low/simmer to medium temperature and not more than that.
  • Once you get soft big lump (Pic 5), use whisk to split it (Pic 6).
Thevaiyam3
  • If you feel they sticks at bottom add a tsp of oil at a time (Pic 7).
  • Split until it attains small pearl like texture (Pic 8).
  • Add sugar,shredded coconut,cardamom powder and continue stirring (Pic 9).
  • It changes the color a bit from pure white to pale (Pic 10).
  • Remove from heat and serve when it is hot.
Thevaiyam4
  • Or store in an air tight container for later use.
  • I tried it recently for Saraswathi Pooja, so offered to God with sundal  neivedhyams.

Notes

  1. Don’t keep the fried puttu open for long time, since it’s fried in oil becomes dry and hard soon.
  2. I have given a very minimal quantity which is enough for 5 adults, if you want to make more then split the rice batter in batches for easy stirring.
The below picture is the one I clicked it few months back when I was in hometown for vacation…
Thevaiyam1

Print Version

kongunadu arisi maavu thevaiyam , sweet rice puttu recipe
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Author: Sangeetha Priya
Ingredients
  • Idli Rice - 1 n 1/4 Cup
  • Sugar - 1/2 Cup or More
  • Cardamom Powder - 1 Tbsp
  • Shredded Coconut - 3 Tbsp or More
  • Oil or Ghee - 1/4 Cup + 2 Tbsp if needed you can add more but the quantity mentioned was sufficient for me
Instructions
  1. Soak rice at least 3 hours or till well soaked.
  2. Drain the water and grind with less water as much as possible.
  3. Grind to fine paste, on and off sprinkle 1/2 tbsp of water (Pic 1).
  4. If using stone grinder, the consistency will be like shown in below step wise picture 2.
  5. Alternatively you can use grinder/mixie to grind, only thing is thick and smooth consistency.
  6. I used mixie so grinded with bit more water (Pic 3).
  7. Grease  the wide open pan/kadai with a tbsp of oil first (you can use non stick pan for your convenience) and add 1/4 cup of oil first (Pic 3).
  8. Add the ground rice batter (Pic 3) and keep stirring.
  9. Once the moisture goes off a bit, start separating it (Pic 4) instead usual stirring.
  10. Make sure to keep the heat from low/simmer to medium temperature and not more than that.
  11. Once you get soft big lump (Pic 5), use whisk to split it (Pic 6).
  12. If you feel they sticks at bottom add a tsp of oil at a time (Pic 7).
  13. Split until it attains small pearl like texture (Pic 8).
  14. Add sugar,shredded coconut,cardamom powder and continue stirring (Pic 9).
  15. It changes the color a bit form pure white to pale (Pic 10).
  16. Remove from heat and serve when it is hot.
  17. Or store in an air tight container for later use.
Recipe Notes

Don't keep the fried puttu open for long time, since fried in oil, it turns hard soon. I have given a very minimal quantity which is enough for 5 adults, if you want to make more then split the rice batter in batches for easy stirring.

Complete Video Tutorial

kongunadu arisi maavu thevaiyam , sweet rice puttu recipe

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Comments

  28. I don’t see any videos in YouTube about thevaiyam but it’s my favorite from my childhood.
    I would appreciate if you post the how to make video for THEVAIYAM.

    Reply

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