Preparation time: 15 mins
soaking time:6-8 hrs
cooking time: 30-45 mins
- Raw rice-1 cup
- Urad dal-3\4 cup
- Palm jaggery/Karupatti-1 & 1\4 cup
- Dry ginger powder/sukku podi-1\2 tsp
- Grated coconut-1\2 cup
- Water-4 to 5 cups
1.Clean and soak rice and dal in water for 6-8 hours.Then drain water and grind it to a fine paste with water.Add water and make the batter watery.
2.Mean while add 1 cup of water to karupatti/palm jaggery and boil till it dissolve.Switch off and filter it through sieve.( as palm jaggery will have dirt).
3.Add this little by little along with dry ginger powder to the batter and mix well.Check for sweetness and add more.
4.Pour the mixture to a heavy bottom pan and keep stirring in low-medium flame continuously(if left without stirring lumps will form).
5.At one stage it becomes semi-thick mass. Add grated coconut to it and switch off. Mix well and serve hot.
As it cools it will thick.But eating hot will be very tasty.
1.This can be made with rice and dal fours easily available in market also.
2.You can make it will jaggery also but we make it only with palm jaggery.
3.Switch off at correct stage as it will thicken when cooling.