This is a favorite breakfast/snack of my daughters. They call it “Sweet Idli”. The taste of this Idli is similar to the traditional ‘Thovchyache Mandas’ or ‘Thekkare Adyar’. The recipe itself is slightly modified and made simpler. It does not involve grinding of fresh coconut, instead you need to use desiccated coconut and instant coconut milk powder.
1-1/2 cup boiled rice
1 cup grated jaggery (approx. 4 cubes)
4 tablespoons dedicated coconut
4 tablespoons instant coconut milk powder
6-8 cardamoms (powdered)
A handful of cashewnuts
A handful of fresh coconut (chunks or grated)
Clean and wash rice and soak overnight or a few hours. Skin and dice cucumbers, Grind rice, cucumbers and jaggery into a fine paste. Pour the ground batter into a dish. The batter should not be too thick. Add the dessicated coconut and coconut milk powder. Add salt to taste. Sprinkle with cardamom powder, cashewnuts and fresh coconut bits. Adjust consistency as required. Pour into idli moulds and steam for about 30 minutes.