Recipe by Ullorica (Ullabai) Fernandes
Ingredients:
100 gms raw rice/ surey tandool (idli/dosa rice)
Steps:
100 gms raw rice/ surey tandool (idli/dosa rice)
150 gms moong dal/chana dal
150 gms jaggery
5 cardamoms (powdered)
1 cup thin coconut milk
5 cardamoms (powdered)
1 cup thin coconut milk
1 cup thick coconut milk
handful of cashews and raisins
salt
salt
1 tbsp ghee
Steps:
- Soak rice in water for 30 minutes to 1 hour. Grind to a thin paste and keep aside.
- Extract thick and thin coconut milk and keep separately (see notes).
- Boil moong dal with thin coconut milk.
- Add jaggery and a pinch of salt. Boil till jaggery is dissolved.
- Add half the ground rice and keep stirring for 5-10 minutes till cooked. Taste and if required, add more ground rice to thicken it.
- Add thick coconut milk and cardamom powder. Mix well.
- Add cashew nuts, raisins and ghee. As soon as it comes to a boil, switch off the gas. Alternatively, fry the cashew nuts and raisins in ghee before adding to the vorn.
- ENJOY!
Notes:
To make coconut milk from coconut milk powder:
- In a glass, dissolve 3 tsp coconut milk powder with 1 cup warm water and keep aside (thin coconut milk)
- In another glass, dissolve 5 tsp coconut milk powder with 1 cup warm water and keep aside (thick coconut milk)