One among my most favorite dishes.My aunt is a specialist in this and have never tasted one more tastier than hers…She being aware of my craze for this always prepares it for me whenever am there..she even used to sent it to me during my hostel days…Still that juicy sweet taste is lingering on to my taste buds.I also remember my grandmother making the same.She use to cook it in cheenachatti made of iron, the traditional method and it tasted great but nowadays on stovetops its not possible so we have adapted the recipe with pressure cookers….Anyways lets get into the recipe with no more delays….
Kaima or basmati rice : 2 cups
Jaggery :1cup melted (consistency depends upon your desired sweetness)
Cardomom or elakkai :2-4 pods
Cooked rice: 1/2 cup
Grated coconut: 1/2 cup
Baking powder : 1tsp
Coconut slices or thenga kothu :1/2 cup
Ghee :2-3 tbsp
Salt to taste
Soak the rice for about 4-6hrs and grind this adding just 1 cup of water.Along with this grind the cooked rice, grated coconut, cardomom pods.Add the baking powder and salt.Finally add the jaggery(filtered) and mix well.The batter should be neither too thick nor too loose.
Add ghee in a pressure cooker and rotate it to coat the sides of the cooker.
Fry the coconut slices in this till it becomes golden brown.Remove a little amount from this and keep aside.
Then pour in the batter(the batter should be warmed a little) to a 3-4inches thickness.(This recipe makes two medium sized ones).
Then add some fried coconut slices from which we had kept aside on to the top of this poured batter.
Keep the lid by removing the weight.
Then keep the cooker on high flame for the first 2-3 minutes.Then lower the flame into low and cook for about 15-20 minutes.
Now check it if its done using a tester.If the tester comes out with little crumbs here and there switch off the stove.Now remove the cooker from the stove and let it cool for 15 minutes with the lid on.
and then its ready…….
Just get it out of the cooker and cut into slices to have it warm with hot tea………yummy…yum……..
1.You can also add cumin seeds while grinding the batter.
2.You can add fried sliced small onions along with the batter for a seasoned taste.
3.Apart from pressure cookers you can also use nonstick cookware with adjustable steam vents knobs which should be kept opened.I used it here but i found that cooker made ones are softer.
4.You can also replace the one cup of water used for grinding by taking two cups of jaggery syrup to grind the two cups soaked rice.But its a strenuous job grinding the soaked rice with jaggery syrup.
5.Do check now and then for the bottom gets burnt quicker before its cooked.So be careful with the heat adjustments.