Arisi Vella Puttu

Recipe by
Total Time:
2 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • Rice - 1 cup
  • Jaggery - 3/4 cup (powdered)
  • Salt - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Coconut - 3/4 Cup (grated)
  • Ghee - 1.5 tbsp
  • Channa dhal - 1 tbsp
  • Cardamom powder - 1/2 tsp

How to Make Arisi Vella Puttu

  • Wash rice. Drain water.
  • Place a clean white cloth on a kitchen counter. Spread the drained rice. Let the cloth absorb the moisture.
  • After about 30 minutes, grind the rice coarsely.
  • Dry roast on a low flame till the rice flour turns to light brown in colour.
  • Cool the rice flour. Add turmeric powder and salt to the rice flour. Mix them together.
  • Sprinkle water a little by little until you are able to hold the flour and at the same time it should crumble. (Take care in this step. Excess water will spoil the puttu).
  • Place the flour in idly plates and steam cook for 20 minutes.
  • Meanwhile, dissolve jaggery in a cup of water. Once it get dissolved, strain and bring to boil.
  • Add half-cooked channa dhal, coconut and cardamom powder. Let the syrup thicken.
  • Switch off the stove. Let the syrup cool.
  • Now, check the steam cooked rice flour. It should be really soft.
  • Combine jaggery syrup and rice flour together. Add ghee.
  • Serve for evening snack or breakfast.
  • Recipe courtesy: Nithu's Kitchen