Fry rice flour in a kadai till aroma is released. Fry for 15 minutes in a low flame.
Meanwhile grate the jaggery and keep ready.
Add 1/4 cup of water in a kadai and add jaggery. Boil it till bubbles appear.
Now remove the rice flour from the stove, add grated coconut, green gram dal powder - this has to be fried and made to a powder.
Now add ghee and the jaggery. Mix well.
Now make small balls. Then keep it inside the palm and press it down. Apply little oil in idly plates/idly cooker and arrange these in that. Steam for 10-15 minutes.
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.