Puttu - Kerala Recipe

Ingredients

Rice ( sivapparisi or pacharisi ) ( red or raw ) : 100 gm
Thuvaram paruppu ( red gram dal ) : 100 gm
Jaggery : 150 gm 
Ghee : 2 spoon
Salt : 1 tsp
Turmeric powder : a little
Cashew : 50 gm
Coconut    : as needed

Method

Cook thuvaram paruppu with water in a vessel.
When the paruppu is ¾ cooked, remove the vessel from the stove.
Strain the water.
Wash rice and soak in water.
When it is soaked, strain the water.
Fry the rice till it is golden.
Powder the rice.
Add a pinch of salt, turmeric powder, a little water to the rice powder and mix well with fingers.
Add just enough water, such that the powder is wet.
Boil water in an idli pan.
Place a wet cloth over the plate in the pan.   
Place rice powder over the cloth and cover the idli pan with a lid.
Steam the powder for 10 minutes.
Remove the powder and transfer to a large plate and let it cool.
Powder jaggery, mix with water in a vessel and boil to form a syrup. 
Remove the vessel from the stove.
Heat a little ghee in a frying pan.
Add cashew and fry till golden. 
Powder cardamom.
Grate coconut.
Add paruppu, syrup, cashew, cardamom, coconut to the powder and mix with fingers.