SNACKS
Ingredients:
Black dal soaked & grinded – ½ cup
Rice soaked & grinded – ½ cup
Raw rice powder – ¼ cup
Coconut peel - for filling
Cheelanthi leaf to use as a cover
Coconut peel - for filling
Cheelanthi leaf to use as a cover
Method:
Grind Black dal and
rice separately to form a thick batter. Mix Raw rice powder to the batter to
maintain the consistency. Spread the batter on the leaf with the coconut peel.
Can serve with
jaggery or sugar after steaming for 15 minutes.
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