Cheepe (Sweet) Pundi recipe

Ingredients:

Dosa Rice - 2 cups

Salt for taste

Cooking Oil - 2-3 tsps

Filling Mixture:

Coconut (grated) - 5 tsps

Jaggery - 1/2 of one piece 

Beaten rice - 10 tsps

Procedure:

Soak Dosa rice in water for at least four hours. Grind rice along with salt; do not make it very watery. You can keep it fine or coarse.

P.S: Do not worry, if the batter is watery. You can still make it smooth and thick.

Once you are done, heat little oil in a frying pan, add the batter to this pan. Mix the batter thoroughly. When the batter looks thick and smooth, rub little oil to your palms and start making medium-sized balls. When you make balls, press one side inwards using your thumb to insert the mixture.

P.S: You can avoid heating the batter in a pan. Instead you can grind the mixture thick and immediately make small balls and keep them in the idly vessel.
But I always suggest, you mix it thoroughly in a pan. This makes the surface smooth and soft.

Meanwhile, boil water in an idly vessel. Mix ingredients mentioned under Mixture. Do not add water. Just mix them well.  Insert the mixture and keep these pundis in the idly vessel. Insert the lid and let them cook. Let the flame be in medium. Wait for 15 minutes. To see if it's cooked, insert a knife randomly on these and check. If the knife comes out clean, these are cooked. If not, the under-cooked pundis will stick to the knife. 

Pundis are ready to be served. You can have this without chutney.