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
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Soak rice at least 3 hours or till well soaked.
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Drain the water and grind with less water as much as possible.
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Grind to fine paste, on and off sprinkle 1/2 tbsp of water (Pic 1).
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If using stone grinder, the consistency will be like shown in below step wise picture 2.
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Alternatively you can use grinder/mixie to grind, only thing is thick and smooth consistency.
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I used mixie so grinded with bit more water (Pic 3).
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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).
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Add the ground rice batter (Pic 3) and keep stirring.
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Once the moisture goes off a bit, start separating it (Pic 4) instead usual stirring.
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Make sure to keep the heat from low/simmer to medium temperature and not more than that.
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Once you get soft big lump (Pic 5), use whisk to split it (Pic 6).
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If you feel they sticks at bottom add a tsp of oil at a time (Pic 7).
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Split until it attains small pearl like texture (Pic 8).
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Add sugar,shredded coconut,cardamom powder and continue stirring (Pic 9).
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It changes the color a bit form pure white to pale (Pic 10).
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Remove from heat and serve when it is hot.
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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.