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
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.