Minivlog

Ingredients

• 1 cup Rice (raw white rice, washed and soaked for 1 hour)
• 0.5 cup Chickpeas (dry kala dal (kadalai paruppu), washed and soaked for 1 hour)
• 0.33 cup Water (room‑temperature water for blending rice)
• 4 cup Water (for boiling rice and chickpeas)
• 0.25 cup Jaggery (soft mand vellam, grated or chopped)
• 3 tbsp Fresh Coconut (grated)
• 1 tbsp Unsalted Butter (cut into small pieces)

Instructions

1. Wash and Soak

   Rinse 1 cup rice and ½ cup dry chickpeas separately under running water. Transfer each to a bowl, add fresh water and let soak for about 1 hour.

   Time: PT1H

2. Blend Rice

   Drain the soaked rice. Place it in the blender with ⅓ cup water and blend until you obtain a smooth, pourable batter.

   Time: PT5M

3. Boil Rice Base

   In a large pot, combine 1 cup rice (the same soaked rice) with 4 cups water. Bring to a rolling boil over medium‑high heat.

   Time: PT10M

   Temperature: Medium‑high heat

4. Add Chickpeas and Batter

   Drain the soaked chickpeas and add them to the boiling rice. Immediately pour in the blended rice batter, stirring continuously to avoid lumps.

   Time: PT15M

   Temperature: Medium heat

5. Sweeten with Jaggery

   Add ¼ cup grated jaggery to the thickened mixture. Stir until the jaggery fully dissolves. If the pudding becomes too thick, drizzle a little extra water and continue cooking for another minute.

   Time: PT5M

   Temperature: Medium heat

6. Finish with Coconut

   Stir in 3 tbsp freshly grated coconut. Mix well and turn off the heat.

   Time: PT2M

7. Add Butter and Serve

   Add 1 tbsp unsalted butter, let it melt into the hot pudding, give a final stir, and serve warm.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

4 g