In a pan, dry fry the wet rice powder for a while till the flour changes its colour to golden brown. (The flour should not stick the vessel.) Keep it aside.
For 1 cup rice flour take 1 cup grated jaggery.
In the same pan, dry fry the karamani till the raw smell goes and cook in water till soft.
Add 1/2 cup of water to 1 cup jaggery and heat to dissolve, then strain to remove dirt.
To the jaggery add 1 cup water, a pinch salt and when it boils add sliced coconut, ghee, cooked karamani and cardamom powder and then add the rice flour and stir it properly to avoid lumps.
Stir it well till the flour is half-cooked and tightens. Switch off the flame.
Now make small balls and place it in a greased plastic cover and press it in centre to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 5 mins in pressure cooker.
Sever with butter.
Recipe courtesy: Subbu's Kitchen
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.