Adike Puttu BY Anuradha


Rice – 2 cups

Water – 1.5 cups

Jaggery – 100 gms

Cardamom – 1 tsp

Ghee – 100 gms

Thill (yellu) – 3 tsps

Grated coconut for garnish

Method of preparation:

Roast rice until it turns light brown. Grind it to make flour. Prepare Jaggery juice in a different vessel and filter the juice. Take two cups of water in a vessel, boil the water. Add jaggery juice, cardamom, 2 tsps of ghee and 3 tsps of thill (yellu) and keep stirring.  After a while add the rice flour and stir well till it becomes a dough. Remove the vessel from the stove and start making balls the size of marbles or Adike (arecanut) with little of ghee smeared on your palm. Once done, steam the Adike Puttu in cooker/shekala. Remove the steamed Adike Puttu and fry it in ghee for 10 minutes. Garnish it with grated coconut.

About The Contributor:

Pattamada Anuradha works with HCL Technologies as Senior Business Analyst. She loves cooking. She likes to prepare Adike Puttu during Puttari.

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