Ingredients

• 1/2 cup - white rice
• 1/2 cup - grated jaggery
• A pinch of cardamom powder
• 1 tbsp - grated coconut
• 2 tbsp - ghee
• 2 tbsp - cooked channa dal
• 2 tbsp - chopped nuts or almond flakes

How to Make Venni Puttu

• Soak rice overnight to make it light. Drain and keep aside.
• Pressure cook channa dal with 1 cup water up to 2 whistles so that it is cooked but retains shape.
• Grind the rice in a blender with 1/2 cup water to make a runny paste (thinner than idly batter).
• Heat 2 cups of water in a pan. Add the ground rice paste to the boiling water.
• Stir continuously for 8-10 mins to form a consistent lump.
• Meanwhile, boil 1/2 cup of water and add jaggery to make syrup. Strain the syrup and keep aside.
• When the rice is cooked, add jaggery syrup and cooked channa dal and mix well. Stir it hard to get an even mix while adding ghee.
• Add cardamom powder and grated coconut. Stir again and turn off the flame.
• Grease a plate and pour the mixture evenly. After it cools down a bit, cut it into pieces and garnish with nuts.
• Recipe courtesy: UK Rasoi