Soak rice in water for 2-3 hours. Grind rice to a thick coarse batter (rice should be like fine Rawa).
Wash beaten rice, drain and grind with coconut and jaggery to a smooth paste using some of the milk.
Add it to the rice batter. Add curd and salt. The batter must be slightly thicker than Idli batter. If it is too thick, add some milk. Mix well and allow to ferment overnight. (If planning to make for tea time, prepare the batter in the morning).
Stir in the raisins, cashew nuts and cardamom powder. Pour in greased Idli moulds and steam for 10-15 minutes.
Cool slightly, ease out of the moulds and serve topped with melted Ghee (optional).
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.