Rice Puttu
Ingredients
| Item | Weight | Measure/No |
|---|---|---|
| Rice | 125 g | 1 K |
| Jaggery | 100 g | 1 medium piece |
| Cardamom | 0.5 g | 5 |
| Coconut scrapings | 20 g | 4 tsp |
| Vanaspati/ghee | 10 g | 2½ tsp |
| Water | 75 ml | ½ K |
Method
Soak, drain and grind rice, into a coarse powder. Add water and steam it in bamboo cylindrical moulds. Soak jaggery in a little water till it melts, then strain. Serve puttu with ghee and jaggery syrup and garnish with grated coconut.
Nutritional Information:(One serving)
| weight | Measure | Calories | Protein | Carbohydrate | Fat |
|---|---|---|---|---|---|
| 100g | 1K | 280 kcal | 2.8g | 55g | 5.4g |
