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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
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