Idli rice 1/4 cup Raw rice | sona masoori 1 tblsp Vendhayam | methi seeds 2 tblsp Urad dal| ulundu 1 tblsp Sesame oil | nallenai 2 tblsp Ghee 1 tblsp Vellam | jaggery 3/4 cup Cardamom powder a pinch (optional)
Wash and soak the idli rice, vendhayam, raw rice, urad dal in a bowl for 3 hours.
Grind this in a mixie or grinder. Do not grind this into a very smooth paste. Slightly coarse is fine. But many people grind this into smooth paste too. My friend told me to grind slightly coarse.
The batter will give good volume after griding and will be fluffy too. Add the batter to the pan and add 1 cup of water. Bring the mixture to a watery consistency as like a rava dosa batter. Keep this in a low flame and start stirring.
In another pan add the jaggery and add little water, melt the jaggery and filter it.
Keep cooking the ground rice mixture. Slowly add the filtered jaggery water
Mix well and cook in a slow flame without getting lumps.
Add little by little sesame oil while stirring. Cook till the mixture leaves the sides and comes to halwa consistency. Lastly add the ghee and the cardamom powder (if adding) and switch off the flame.
Serve this hot, once it is cooled it tends to harden , so switch it off when it reaches the halwa consistency.
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