Fried Sweet Rice Puttu | Thevaiyal | Thevaiyam Kongunadu Special

Soak rice at least 4 hours or overnight or till well soaked. Drain the water and grind with less water as much as possible. Grind to fine paste, on and off sprinkle 1/2 tbsp of water.

If using stone grinder, the consistency will be thick. Alternatively you can use grinder/mixie to grind, only thing the batter should be thick and smooth consistency. I used mixie so had to use bit more water.

Grease the wide open pan/kadai with a tbsp of oil first (you can use non stick pan for your convenience) and add 1/4 cup + 2 Tbsp of oil first. Add the ground rice batter and keep stirring.

Once the moisture goes off a bit, start separating it instead usual stirring. Make sure to keep the heat from low/simmer to medium temperature and not more than that. Once you get soft big lumps, use whisk to split it .

If you feel they stick at bottom add a tbsp of oil at a time. Split until it attains small pearl like texture. Add sugar, shredded coconut, cardamom powder and continue stirring.

It changes the colour a bit from pure white to pale. Remove from heat and serve when it is hot.

Or store in an air tight container for later use. It should be good to use on the same day or refrigerate for next day use.