Pinde / parboiled rice idli

This idli is very healthy tasty and yummy. My sons favourite. Not only kids like it even elders also. This can be eaten not only in breakfast any time of the day. This batter does not require fermentation.



Ukda chawal(parboiled rice) 2 cups

Freshly grated coconut 2 cup

Jaggery 1 cup

salt to taste)

Cardamoms powder 1tsp


Method


👉Wash & soak the rice for at least 6 hours or overnight.

👉Drain and grind the rice without adding water .Add coconut 1/2 cup.Now slowly add water not too much grind it to a smooth batter. Remove it in a vessel.
👉In a bowl mix together the freshly grated coconut, grated jaggery and cardamom powder mix will.there; should be no lumps of jaggery in the mixture. Or you can add jaggery coconut cardamom and melt in a pan.cool it then use for stuffing.
👉Heat the steamer with water in it.

Grease the idli moulds with oil , pour the half batter in the moulds stuff coconut jaggery mixture then cover with rice batter.
👉Keep it for steaming for a 10-15; mins .

Allow it to cool for 5 mins.

👉Remove it with a knife or spoon .serve with coconut milk or have it tea or filter coffee. Taste yummy. Enjoy.



💖you can adjust jaggery as per your taste.

The batter should not be too thin or thick.

If batter is remaining next day you can steam it without coconut jaggery mixture and can have with spicy curry like fish curry chicken mutton or paneer curry.

Best taste with fish curry.