Palm Jaggery Idli

Ingredients

• 250 ml Rice
• ½ Kilo Palm jaggery (for every 250 ml of rice)

Instructions

1. Prepare the batter the same way as for regular idli, but without adding salt, and keep it thick. In the morning, add ¼ spoon baking soda and coconut pieces (as much as you like) to the batter. Boil the palm jaggery with a little water until it thickens, then strain it in — either lightly warm or cooled — and mix into the batter. Steam in idli plates. You can reduce or increase the sweetness as you like; you can also cut down the palm jaggery and mix in a little sugar instead. This batter can also be made into dosas over low heat using oil or ghee.