Friday, March 27, 2009


It is an excellent, easy to prepare, delicious chettinadu / chettinad sweet dish or dessert.


  • Raw rice (pacharisi / colam rice / kachcha chawal): ¼ azhakku (approx 60 ml)
  • Black gram (uluttham paruppu / urad dal): ½ azhakku (approx 125 ml)
    Split green gram (pasipparuppu / moong dal wash): 2 azhakku (approx 500 ml)
  • Jaggery (vellam / gud): 500 gm
  • Ghee (nei): 200 gm


  • Roast the rice, black gram and green gram separately.
  • Mix them together and grind to fine flour.
  • Sift with the help of a sieve and keep aside.
  • Take the jaggery in a vessel.
  • Add a little water.
  • Heat a little till the jaggery dissolves and filter.
  • Mix this with the flour.
  • Make up the consistency like that of dosai batter.
  • Now, heat it slowly by adding ghee gradually.
  • Cook till the appearance of shiny colour.
  • Serve hot or cold.

Suitable to prepare during festivals and special family functions.

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