Ingredients:
For the dough:
2 cups roasted rice flour
3 cups boiling water (more if needed)
½ teaspoon salt
1 teaspoon ghee
For the Filling:
2 cups grated coconut
150 grams of jaggery
¼ cup water
¾ teaspoon cardamom powder
½ crushed cumin seed
1 teaspoon ghee
Preparation
Melt jaggerry, then keep it aside. Dry roast rice flour, and set aside. Boil water in a pan, pour the water a little to the rice flour, add salt, mix well, add more water if required, after mixing it well wait for the mix become cool. For filling, strain jaggerry juice in a pan, add coconut with it, mix it well until it become thick, then add cumin , cardamom and ghee, mix all well, then turn off flame. Knead rice mix and make a soft dough, take small portions from it, flatten it in your palm, add filling, then fold it, make ball shape , after the process done steam it in idli pot.
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