Javvarisi /sabudana / sago is mostly used to prepare kheer, upma and vada. But in today’s recipe we are using javvarisi to make puttu, a sweet dish that you can have as a breakfast or as an evening snack. I got this recipe from our neighbor during my recent visit to India. She is an awesome cook, loves to try different cuisines.

Ingredients:

Serves 4 to 5

• 1 cup – Rice ( idli rice or raw rice)
• 1/4 cup – Javvarisi / sabudana / sago / Tapioca pearls
• Sugar as per taste
• 3 to 4 tbsp – Coconut grated
• 1 pinch – Cardamom powder
• 1 tsp – Melted ghee (optional)
• Salt to taste

Preparation method:

1. Wash and soak rice for 30 mins to 1 hour or until well soaked. Grind them to a idli batter consistency.
2. Take a clean cloth and pour this batter. Add javvarisi / sago into the rice batter and tie the cloth tightly.
3. Hang in the kitchen counter or just above your sink, so that it will drain the water. After 6 to 8 hrs, open the cloth and crumble the batter using hand to a puttu consistency. Add required salt to it and mix well.
4. Meanwhile preheat idli cooker / puttu maker, spread the crumbly flour and steam it for 10 minutes or until well cooked. Allow them to cool.     
5. Bring back the cooked puttu to the mixing bowl, add grated coconut, required sugar and ghee, mix everything well together and serve immediately.

Notes:

• The texture of puttu is very important to bring tasty and nice appealing puttu. while making puttu with javvarisi / sago, you have to be extra careful when crumbling.
• You can increase or decrease sugar and coconut as per your taste.
• I used idli cooker to make puttu, if you prefer you can use puttu maker.