Add 1/2 a cup of water in a pan and bring to a boil.
Add the jaggery powder. Once they get dissolved, switch off the stove and strain the jaggery syrup with a strainer, as the jaggery may contain sand or other impurities.
Measure the jaggery syrup, salt and add enough water so that you can have them fill two cups. Bring to a boil once again.
Meanwhile, dry roast the split green gram (paasi paruppu) and keep aside.
Add the roasted ragi flour to the jaggery syrup and stir continuously. When the dough turns thick, switch off the stove.
Add the roasted grams, grated coconut as well as cardamom powder. Keep aside.
Take a small ball from the dough and press it in your fingers.
Pressure cook them for 10 minutes in an idli cooker.
Recipe courtesy: Priya Easy N Tasty Recipe
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.