- Rice rawa-1 cup
- Coconut gratings- 1/2 cup
- Jackfruit segments -15
- Grated jaggery -3/4 cup
- Elaichi powder – 1 tea spoon
- pinch salt
Soak rice rawa for one hour, In a mixie jar first grind coconut gratings,jackfruit and jaggery into a fine paste without adding water.
Then add the rice rawa and grind for a while, batter should be little coarse.
Remove into a vessel add salt,elaichi powder,mix well and keep for 20 minutes, Add little water if needed.
Meanwhile heat a steamer,Grease idli moulds with ghee First add some cashews,raisins,then add a laddle full of the idli batter and steam for half an hour.
Once cooled remove from the mould and have it with home made ghee or butter.
Note: You can make this with jackfruit preserved in jaggery syrup (in the fridge) in any season.
Recipe curtesy : Veena Nayak