Ingredients
Soak rice
- rice 1 cup
- water 1 cup
Puttu water
- 1 cup Hot water
- 1/4 teaspoon turmeric powder
- Pinch of salt
Jaggery water
- 1 cup jaggery
- 1/4 hot water
Roast cashews
- 1 tablespoon ghee
- 7 cashews
Puttu
- 1 tablespoon coconut
- 2 tablespoon ghee + 1/2 tablespoon ghee
- 1/4 teaspoon cardamom powder
Instructions
Soak rice
- firstly Wash rice well and soak for 2 hours
Dry rice
- Drain the water in a colander
- Spread the rice on the towel for at least 15 mins
Roast rice
- Dry roast the rice in low- medium flame till rice turns golden brown
- Cool completely then fine grind
Puttu steaming
- Add hot water, turmeric powder, and salt to a vessel and mix well
- Gradually add the turmeric water little by little
- Mix well in between. avoid adding water at once
- You should be able to hold and easy to crumble. I used the entire 1 cup of water. Adjust the water according to your rice
- Hold and shape the entire batch
- Steam for 12-14 mins
- Transfer and cool
- Crumb into sand-like texture
Prepare Jaggery water
- Add jaggery and hot water to a microwave-safe bowl; microwave for 2 minutes
Roast cashews
- Add ghee to a pan and roast cashews till they turn golden brown; keep aside
Jaggery syrup
- Filter and add jaggery water
- Let the syrup boils well, add cardamom powder and coconut; mix well
- start checking jaggery syrup consistency
- Take a little jaggery syrup in a water
- First stage - immerse in the water
- Second stage - syrups stay in the water but we can't roll it
- Third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone consistency
Prepare puttu
- Turn down the flame to low and add crumbled soft rice grits and mix well
- Furthermore, add ghee and continue cooking
- Cook till puttu comes to sand-like texture
- Add ghee and mix well; turn off the stove
Video
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Notes
- soaking rice is a must for the best rice vella puttu as it gives the best texture. Always soak the rice till they come to the soft press stage
- Always use a colander to drain the excess water. Additionally spread the rice on a towel. Towel dry for around 10-15 mins
- Initially after adding cooked rice grits puttu might look different but add ghee and cook on low- medium flame; puttu turns to a perfect sand-like texture
- The color of the Vella puttu depends upon the color of the jaggery. If you are using pale color vellam puttu looks light brown
- Avoid pulsing as rice might not cook properly. Always grind the rice after it is completely cool. Mix well in between and grind into smooth fine powder
- Always measure the jaggery proportional rice. I prefer mild sweet puttu use 3/4 cup of jaggery. Always tightly press jaggery then measure
- The amount of water might vary depending on the jaggery you use. I generally use 1: 1/4 quantity of water. Avoid adding more water as it will affect the jaggery syrup consistency
Tips to dry roast the rice
- Dry roasting the rice golden brown is a must for the perfect vella puttu
- Always roast in low-medium flame
- Keep mixing for even roasting
- as soon as the rice turns golden brown transfer it to a plate
How to check if the jaggery syrup turned “soft ball” stage?
After the jaggery syrup boils well (for around 5 mins) start checking the syrup. Take water in a bowl and add jaggery syrup 🌟The first stage - immerse in the water 🌟The second stage - syrups stay in the water but we can't roll it 🌟The third stage- syrup stays in the water and you can combine it into a soft ball (not so firm and you can easily press it). That is the consistency we are looking for. Avoid hard/ stone ball consistency Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!