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    Sweets 2

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    api-3714708
    The document provides recipes for several Indian snacks made from rice and coconut: 1) Banana Mulik - fritters made from rice paste, coconut, banana, and jaggery 2) Srnali - fermented rice and coconut pancakes 3) Cucumber Pancakes - pancakes made from rice, coconut, cucumber, and jaggery 4) Yeriyappa - fried rice balls made from rice, dal, coconut, and jaggery 5) Steamed Pooran Wada - steamed rice dumplings filled with coconut and jaggery 6) Jackfruit Kadubu - steamed rice cake with jackfruit

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    Download as PDF, TXT or read online from Scribd

    Sweets 2

    Uploaded by

    api-3714708
    71 views7 pages
    The document provides recipes for several Indian snacks made from rice and coconut: 1) Banana Mulik - fritters made from rice paste, coconut, banana, and jaggery 2) Srnali - fermented rice and coconut pancakes 3) Cucumber Pancakes - pancakes made from rice, coconut, cucumber, and jaggery 4) Yeriyappa - fried rice balls made from rice, dal, coconut, and jaggery 5) Steamed Pooran Wada - steamed rice dumplings filled with coconut and jaggery 6) Jackfruit Kadubu - steamed rice cake with jackfruit

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    The document provides recipes for several Indian snacks made from rice and coconut: 1) Banana Mulik - fritters made from rice paste, coconut, banana, and jaggery 2) Srnali - fermented rice and coconut pancakes 3) Cucumber Pancakes - pancakes made from rice, coconut, cucumber, and jaggery 4) Yeriyappa - fried rice balls made from rice, dal, coconut, and jaggery 5) Steamed Pooran Wada - steamed rice dumplings filled with coconut and jaggery 6) Jackfruit Kadubu - steamed rice cake with jackfruit

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    71 views7 pages

    Sweets 2

    Uploaded by

    api-3714708
    The document provides recipes for several Indian snacks made from rice and coconut: 1) Banana Mulik - fritters made from rice paste, coconut, banana, and jaggery 2) Srnali - fermented rice and coconut pancakes 3) Cucumber Pancakes - pancakes made from rice, coconut, cucumber, and jaggery 4) Yeriyappa - fried rice balls made from rice, dal, coconut, and jaggery 5) Steamed Pooran Wada - steamed rice dumplings filled with coconut and jaggery 6) Jackfruit Kadubu - steamed rice cake with jackfruit

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    Banana Mulik

    Ingredients
    raw rice - ½ cup
    thin beaten rice - ¼ cup
    chopped banana - 1 cup
    jaggery powder - ½ cup
    grated coconut - 2 tbsp
    salt - a pinch

    Method
    Soak rice in water for one hour. Grind to a stiff smooth paste.
    Wash beaten rice and grind to a paste with coconut, jaggery and banana.
    Mix both the pastes. Add salt.
    Drop spoonfuls of the mixture in moderately hot oil and fry till golden brown.
    Serve hot.
    Srnali
    Ingredients
    raw rice - 2 cup
    grated coconut - 1 cup
    fenugreek seeds - 1 tsp
    thin poha (beaten rice) - 1 cup
    milk - ½ cup
    jaggery powder - ¾ cup
    salt - 1 tsp
    turmeric powder - ½ tsp
    curds - 2 tbsp
    cooking soda - a big pinch

    Method
    Soak rice with fenugreek deeds in water for 2-3 hours.
    Grind it with grated coconut to a smooth thick batter, using milk.
    Wash and drain the beaten rice and grind it with jaggery to a smooth paste
    Mix the two batters together. Add salt, turmeric powder and curds.
    Mix well and ferment over night.
    Next day add some water (if needed) to the batter to thin it down to the consistency of
    dosa batter.Add soda.
    Heat a nonstick dosa pan, lightly brushed with oil.
    Drop about ½ cup of batter on it. ( it will spread slightly to a thick pancake).
    Cover and cook on medium flame till done. ( do not turn over). Serve with ghee or
    treacle.
    Cucumber Pancakes
    Ingredients
    raw rice - 1 cup
    green cucumber - 1 medium size
    grated coconut - 3-4 tbsp
    salt - ¼ tsp
    powdered jaggery - 1/3 cup
    oil - to fry

    Method
    Soak rice in water for one hour.
    Peel the cucumber, remove the core and grate the flesh.
    Add salt and keep aside for 15 minutes.
    Squeeze out the liquid. (use this liquid to grind the rice)
    You must have about 1 cup of grated cucumber now.
    Grind the rice with coconut and jaggery , using the cucumber liquid to a smooth batter.
    Add water if needed to get the consistency of dosa batter.Mix in the cucumber.
    Pour a ladle full of batter on a hot dosa pan and spread it like pancake. ( slightly thicker
    than normal dosa).
    Pour some oil around it. When one side is cooked, turn over and cook the other side.
    Use all the batter thus. Serve with treacle or honey.
    Yeriyappa
    Ingredients
    raw rice - 1 cup
    red gram (toor) dal - ¼ cup
    thin beaten rice (poha) - ½ cup
    grated coconut - 3 tbsp
    powdered jaggery - ½ cup
    salt - a pinch
    cardamom powder - ¼ tsp
    oil - to fry

    Method
    Soak rice and dal together in water for 1 hour.
    Drain and grind with coconut with very little water to a smooth thick batter.
    Wash the beaten rice, drain and grind with jagggery till smooth.
    Mix both the batters together. Add salt and cardamom powder.
    Heat oil in a kadai. (moderately hot)
    Drop about ¼ cup of mixture per yeriappa in oil and fry till the batter is cooked.
    Drain on a kitchen paper. Serve warm.
    Steamed Pooran Wada
    Ingredients
    raw rice - 1 cup
    par boiled rice - 1 cup
    salt - ¼ tsp
    grated coconut - 2 cup
    powdered jaggery - 1 ½ cup
    cardamom powder - ½ tsp

    Method
    Soak raw rice and parboiled rice together for 3 hours.
    Drain and spread on a cloth till almost dry. Grind it to a fine powder.
    Add salt and just enough water to form a thick paste that can be rolled in balls.
    Combine grated coconut with jaggery and cardamom powder.
    Take two marble size balls of the rice mixture.
    Flatten them to a disc (with fingers) on a greased plastic sheet.
    Grease a "thali" and place one of the discs on it. Place some coconut filling on it.
    Cover with the other disc.press the edges lightly to seal.
    Place 5-6 similarly filled discs on the thali and steam for 5-7 minutes.( prepare another
    thali during this time).
    Serve hot with melted ghee.
    Jackfruit Kadubu
    Ingredients
    raw rice - 1 cup
    chopped jackfruit - 5 cup
    grated coconut - ½ cup
    powdered jaggery - ¼ cup
    salt - a pinch

    Method
    Wash the rice, soak for 15-20 minutes. Drain away all the water.
    Combine it with jack fruit pieces, grated coconut and jaggery.
    Grind to a coarse paste. (do not add water)
    Add salt and cardamom powder.
    Line a deep plate or pressure cooker separator pan with banana leaf ( or aluminium foil)
    and grease the leaf .
    Pour the batter to a depth of about 4-5 cm.
    Steam for 15-20 minutes.( steam the remaining batter in another batch)
    Cool slightly and cut into pieces.
    Serve with honey or melted ghee.
    Sweet Idli
    Ingredients
    raw rice - 2 cup
    thin poha (beaten rice) - 1 cup
    grated coconut - 1 cup
    jaggery powder - ¾ cup
    milk - 1 cup, approx.
    curds - 1 tbsp
    salt - ¼ tsp
    raisins - 2 tbsp
    cashew nuts - 2 tbsp, chopped
    cardamom powder - ¼ tsp
    melted ghee - to serve, optional

    Method
    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 curds 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).

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