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Wednesday, October 29, 2008



1 cup White Rice (Sona masuri preferred)

1 1/2 cup Grated Coconut

1 cup Jaggary

Salt to taste

2-3 tsp Ghee


Soak rice in water for about 3-4 hrs. Grind soaked rice into smooth paste by adding sufficient amount of water. Add salt, water(if required). Consistency of the batter should be in between milkshake and milk.

Put 2-3 tsp ghee to thick bottomed vessel or pan. Spread it over the pan and heat it. Pour this rice batter and cook it by covering a lid for about 10 mins in medium/low flame.

Cook other side of the Pacchappa as well by covering a lid for about 8-10 mins in medium/low flame. Chop the pacchappa into small pieces using any spoon or hard sharp material as shown in the picture below and keep it aside (Once it is cooled, it will be hard and difficult to chop.)

Grate the jaggary and put it in a vessel. Add grated coconut and mix well.

Add this mixture to the vessel containing chopped pacchappa. Mix them well. This dish is used for Naivedyam.

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