Brown Rice Flour & Vegetable Rotti

 

Rotti is a staple of Karnataka cuisine and these unleavened flat breads are usually prepared using rice flour or finger millet flour or sorghum flour. Jolada rotti / Sorghum flour rotti are a specialty of the North Karnataka region and they are commonly eaten for meals there whereas akki rotti, the rice flour based ones are commonly prepared through out the state with variations. These akki rottis are frequently eaten as a breakfast at homes and they also become convenient lunch box item for kids. ('Akki' is rice in the local language). 

I replaced a portion of white rice flour with brown rice one in these rotti to make them healthier. (The brown rice flour I buy at 'Whole Foods' is not very fine ground and so need some regular rice flour to bind the dough.) Rotti can be kept simple with the addition of green chilis, salt, onions and coconut, which are called masale rotti in some parts. Or vegetables can be added to add nutition. Fenugreek leaves can be substituted with amaranth or spinach leaves. The combination of veggies I have added here, especially the cucumber helps in keeping the rotti softer longer. 

The dough can be prepared the previous night and refrigerated which saves time during the morning rush. The dough can be taken out and used in the morning even without thawing. The rottis can be made thinner than what I have made here. Each rotti takes less than 10 minutes to make and doesn't even need constant supervision. One standard tawa / griddle sized rotti would be sufficient if packing a kids' lunch box. These rotti do not need any side dishes in general. They are served with jaggery or some chutney pudi (for older kids / adults), which are staples in any south Indian kitchen. 

Ingredients: (Yield - 5 rotti)
1 cup brown rice flour
1/2 cup rice flour (Store bought can be used.)
Salt to taste
1 carrot
1 small cucumber
1/4 to 1/2 cup fenugreek leaves / methi leaves
1 or 2 green chili
1/4 to 1/2 cup shredded, fresh coconut
A handful of cilantro leaves, finely minced
Oil to make rotti

Preparing the dough:
* Peel and grate the cucumbers. If the cucumbers are not tender, quarter them vertically, remove the seeds and then grate.
* Peel and grate the carrot. Wash and roughly chop the fenugreek leaves.
* Chop green chili very finely. (Green chili can be pulsed with  coconut in a food processor / mixer without adding water, to avoid biting on them. This method is helpful, if especially cooking for kids.)
* First combine the flours and salt in a mixing bowl. Then add all the other ingredients except oil in a mixing bowl.

* Add water as needed to form a firm dough. The rotti can be made immediately at this point, following the below method. Or the dough can be refrigerated in a container with a tight fitting lid. Plan to use the dough within a couple of days.
 
* Divide the dough into 5 equal portions. Work with one portion at a time and keep the rest covered. Shape one portion into a ball.
* Pour a tsp. of oil in the center of a griddle / skillet you are going to use to make rottis. Place the dough ball at the center of the griddle and pat with your fingers till you form a thin, flat circle. (There is no need to make it super thin like pancakes.) The rotti size depends on one's preference. Some prefer to make it griddle sized and some go with smaller ones. Poke a hole in the middle with your index finger if you wish or just leave it out.
 
* Pour a tsp. of oil around the edges of the dough circle and over it. Cover with a lid and turn on the stove. Let it cook on a low - medium flame and flip it when golden brown spots develop on the bottom side and the upper side doesn't look raw. It may take around 5 to 6 minutes. 
 
 * Add 1/2 tsp.  of oil around the edges again if needed. Cover it again and cook for about 3 -4 minutes or until the other side turns light brown too. Turn off the stove and remove the cooked rotti with a spatula.

* Repeat the above steps with the remaining dough balls. However be sure to turn off the stove and cool the griddle before using it again. If in a hurry, the hot griddle can be held under running water to cool it down quickly. Or simultaneously 2 griddles can be used to quicken the cooking process.
* Rotti are usually served with chutney pudi. Some even serve with butter or yogurt, especially ragi / fingermillet rottis. When serving kids, they go with a combo of jaggery and ghee. The latter combo remains my favorite even though I am no longer a kid. :)

This is going to be my contribution to this week's Blogging marathon, with the theme 'Quick Breakfasts'. Check the page link to see what other marathoners are cooking.

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A - Z Idli Series ~ S for Sabbakki Idli / Sabudana Idli / Saggubiyyam Idli / Sago Idli

There is an instant version sabbakki / tapioca pearls idli in Karnataka cuisine which is made with the tiny sized tapioca pearls soaked in yogurt. The idlis prepared with the batter are usually thinner than the standard version that are made with skinned black gram and rice. The idea to these idlis came after a conversation with my mother where we wondered whether tapioca pearls can be added to the regular idli batter. I experimented adding them to idli batter, without changing the proportions of rice and black gram. I found those idlis slightly on the dry side and so replaced a portion of rice with tapioca pearls instead. 

These soft and fluffy idli look cute with the tapioca pearls studded like tiny pearls through out. They make a great breakfast or brunch item when served with chutney and / or sambhar. These idlis are obviously vegan, gluten free and also are fatfree. 

So far in this series -

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

Ingredients: (Yield - 16 idlis)

1 cup idli rice / idli rava

1/2 cup skinned black gram / urad dal
1/2 cup sago / tapioca pearls / sabudana / sabbakki
2 tsp. salt
3/4 cup water

Ghee / oil to grease the idli moulds

Directions:

1. Add black gram and idli rice to a bowl.  

2. Rinse idli rice and skinned black gram with water, rubbing between fingers and drain. Soak them together in water for about 4 - 5 hours. (If using idli rava instead of idli rice, soak it and black gram separately). 

3 & 4. Rinse and soak tapioca pearls in water in another bowl.

5. Drain the water from rice - black gram mixture and add them to a grinder / blender. Grind the mixture adding salt and enough water to a smooth and thick batter with pourable consistency. (Grind black gram first if using idli rava. Then add the soaked and drained idli rava and mix well. There is no need to grind the idli rava. Salt can be added just before making idlis if the local weather is warmer. )

* Transfer the mixture to a container, big enough to allow some space for the batter to rise during fermentation. 

6. Drain the water that was used to soak tapioca pearls as well, squeezing them gently if needed. Add these tapioca pearls to the ground batter and mix well. 

7. Cover and leave the mixture to ferment overnight, in a warm place especially if the weather is cooler. 

8. The batter may take anywhere between 8 to 16 hours to ferment, depending upon the local weather. 

* Grease the idli moulds with ghee / oil.  Fill the moulds with batter.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

7. Steam the idlis on low heat setting until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney and /or sambhar. Mine were served with peanut chutney and sambhar.

* Refrigerate any left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Just nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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A - Z Idli Series ~ M for Mallige Idli

So far in my idli series,

A for Avarekayi Idli

B for Bajra Flour idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

Here are some spongy and pillowy soft idlis from Karnataka called mallige idli, for some breakfast indulgence. These idlis which are popular in the Mysore area are made with rice, urad dal, along with the addition of flattened rice and tapioca pearls. These idlis are named after another specialty of the region, Mysore mallige, a renowned variety of jasmine flowers in the state. It is an allusion to the color and texture of these idis.

The texture of these plump and soft mallige idlis is so splendid that I would recommend it to all idli connoisseurs out there. This is a 'must try' idli and I prefer them over the regular version idlis any day.  There is a similar version of idlis  in Tamil Nadu called khusboo idli, named after a popular south Indian actress. 

The recipe of these idli vary from home to home and this dish needs some advance planning as the ingredients need to be soaked, ground and fermented. The secret behind 'perefct' idlis is always well fermented batter and here are some tips to make good idlis. These idlis pair superbly with coconut chutney and serve it with sambhar to make it a complete meal. We enjoyed our mallige idli with peanut chutney and tomato - onion chutney.

Ingredients: (Yield - 32 idlis)

2 cups idli rice / Selam akki
1/2 cup / skinned black gram / urad dal / uddina bele
1/2 cup flattened rice / poha / avalakki

1/4 cup tapioca pearls / sago / sabudana / sabbakki

Water to grind (I used about 1 & 3/4 cups.)

2 tsp. salt or to taste

Directions:

1. Rinse idli rice, skinned black gram, flattened rice and tapioca pearls together and drain. Soak them together in water, in a wide bowl for about 4 to 5 hours and drain the water used to soak completely.

2. Grind them together adding salt and water, only as much needed to grind them into a smooth and thick batter. (The salt can be added just before making idlis if living in a warm climate. I add it while grinding since I live in a cold climate and the batter takes longer to ferment.)

2. Transfer the batter to a container large enough to allow the batter to raise during fermentation. (Compare the pictures 2 and 3 to see the volume of the batter increasing after fermentation). Cover the container and allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place. If living in a cold climate, leaving the batter in an oven with the lights on (without turning on the oven) helps. Or use yogurt setting in an instant pot.

3 & 4. The fermented batter looks like above in the picture - thicker than when grounded, airy, and slightly sour smelling. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

* Grease the idli moulds with ghee / oil. 

* Gently stir the batter a couple of times with a ladle. 

5. Ladle the batter into the idli moulds carefully without spilling.

 Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

6. Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.) Check the water level in the steamer base and add extra if needed.

7. Wait for about 10 minutes and then remove the idlis from idli stand. 

8. Remove the idlis by running a spoon around the edges.

Serving the idlis:

Drizzle melted ghee over the idlis and serve them with a chutney, and sambhar if preferred. Mine were served with peanut chutney and tomato - onion chutney.

What to do with leftover idlis:

1. Refrigerate the left over idlis and use in a day or two. 

2. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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A - Z Idli Series ~ H for Halasina Hannina Idli / Halasina Hannina Kadubu (Jackfruit Idlis)

The inspiration for my idli series came from Karnataka cuisine which has a wide range of traditional idli recipes. These jackfruit  idlis are one among the bunch which are commonly prepared in the South Canara region. These idli indeed are unique compared to the other versions tastewise and in terms of preparation. They are usually steamed in envelopes of teak leaves which lend their aroma and color to the dish. In lieu of it, banana leaves are used and of course in absence of both, idli moulds or small cups can be used to make these idlis.

Jackfruit is extensively used in cooking in the coastal areas of Karnataka. It is called halasina hannu in Kannada, pelakayi in Tulu and ponosu in Konkani and so the dish goes by different names. Gujje gatti is a local name. Jackfruit idlis are called halasina hannina kadubu / gatti / idli in Kannada. The names pelata gatti or pelakayi gidde in Tulu allude to teak leaves that are used to steam them. They go by ponsa muddo in Konkani if they are steamed in leaves or else ponsa idli. 

These idlis are a common preparation during the jackfruit season in Mangalore / Udupi areas and the same batter can be used to prepare fritters by adding some extra rice flour. The idlis are usually on a sweet side, redolent with the fruit flavor. Jackfruit is the star ingredient of the dish and one cannot miss either the flavor or the  fragrant aroma of the bulbs in the dish. 

These idlis are made with a batter prepared using rice/rice rava, jackfruit, coconut and jaggery. The amount of jaggery used in the recipe depends upon the sweetness of the jackfruit bulbs used. If jack fruit bulbs are sweeter then less jaggery is used and vice versa but it should be noted that these idlis are on a sweeter side. I used tinned jack frit bulbs which were sweet. The jackfruit idlis can be prepared using either rice or rice rava / idli rava or even toasted semolina. I have used rice rava here. If using rice, it needs to be soaked for a couple of hours and then ground into a slightly coarse paste.

These idlis are served for breakfast along with coffee with no side dishes or served with just some ghee / honey. I enjoyed them on their own. The extras can be refrigerated and should be finished with in a day or two. They can be frozen as well as I have done. Just nuke them in a microwave when needed in a microwave safe dish, covered and they come out soft and piping hot.

Ingredients: (Yield - about 10 idli)

2 cups jackfruit pieces

1/2 cup shredded fresh coconut 

1 cup jaggery, powdered (or adjust as needed)

2 cardamom pods

A pinch of salt

3/4 cup rice rava / idli rava (Fine cracked rice)

2 - 3 tbsp. water 

Ghee to grease the idli plates

Directions:

* Add jackfruit pieces, coconut, jaggery, cardamom and salt together to a blender / food processor.

* Blend the ingredients together to a paste.

 * Add rice rava to the bowl and just pulse to combine. (If using soaked rice instead of rava, drain the water completely from the rice and add it to the jackfruit puree. Blend it into slightly coarse paste without adding water.)

* Transfer the rice rava - jackfruit mixture to a bowl. Cover and keep it aside for about 20 - 30 minutes.

* The mixture should be thicker than the regular idli batter. However if the mixture appears too thick after the resting period, add a few tbsp. of water to the bowl and mix well. (I added about 2 tbsp. of water.)

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

* Grease the idli plates and fill them with the jackfruit batter. Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

* On low medium flame. steam for about 20 minutes or until when the surface of the idlis don't stick when touched with moist fingers. Turn off the stove and let sit for about 10 minutes.
* Run a sharp spoon around the edges of idlis and remove the idlis. 

* They can be served plain or with ghee or honey. Serve them warm for breakfast along with coffee.

This post is an entry for Blogging Marathon #122 and check the link to find out what other marathoners are cooking.

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Musthi Polo

I thought of posting one more dosa recipe today which happens to be a popular and traditional breakfast dish from Konkani households. Polo means dose / dosa in Konkani while musthi means 'fist' in both Konkani and Kannada. Most of the ingredients used in the recipe were measured by fistfuls which would amount to approximately to 1/4 cup and hence the name. These polo are soft and fluffy and are prepared on the similar lines as the set dose, a breakfast popular in the eateries across Bangalore. Served along with coconut chutney or any other chutney of preference, these spongy dosas make a delicious breakfast.

Ingredients:

1 cup rice *
1/4 cup skinned black gram / urad dal
1/4 cup flattened rice / poha

1/2 tsp. fenugreek seeds / methi seeds

1/4 cup fresh coconut

Salt to taste

Water to grind (I used a little more than a cup of water.)

* (I use extra long grain rice. Any rice can be used but not aromatic variety). 

Directions:

* Rinse and soak rice, black gram, flattened rice and methi seeds for about 4 hours. Drain the water used to soak before grinding.

* Grind finely the soaked ingredients along with coconut, salt and enough water to form a pourable but not runny batter. 

* Transfer the batter to a container, cover and let it ferment in a warm place overnight or for more time if living in a cold place.

* Heat a griddle and pour a ladleful batter at the center and spread only a little with the back of the ladle. These dosa are made smaller and thicker than the regular dosa. Drizzle oil around the edges and cook until the surface appears dry. The surface turns all porous if the batter is fermented well.

* The dosa can be removed at this point or flipped and cooked on the other side as well for few seconds.

* Remove the polo with a spatula and repeat the polo making process.

* Serve them warm with chutney of your choice.

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Uppu Huli Dose / Pathrode Dose

It is good to be back after the brief hiatus I had from blogging. I am going to post a few regional recipes from the south Indian state of Karnataka this week. The first one in the series is going to be a popular breakfast recipe from the coastal regions of Karnataka called uppu huli dose. Uppu means salt and huli means sour while dose pronounced 'though-say' is the local term for the popular south Indian breakfast crepe called dosa.  

These dose make a great alternative to regular dosas and the fact that the batter doesn't need any fermentation is an added bonus. All one needs to do is soak rice for a few hours and then grind with spices. The final batter would be slightly spicy, sweet and sour. One can add vegetables like any chopped greens, ridge gourd, or cabbage to the batter to make the dose more nutritious. These dose can be served with or without any side dish.

Ingredients for dose batter:
1 cup rice
1/2 cup fresh or frozen shredded coconut
3 - 4 dried red chili
1 tbsp. sized tamarind ball
1 heaped tbsp. coriander seeds
1 heaped tsp. cumin seeds
1 tbsp. jaggery or to taste
Salt to taste
About 1 cup water to grind the batter
Oil to make dose

Note:
1. There is no need to use sona masuri / Basmati kind expensive rice to make these dose. I used extra long grain rice which is available in bulk at Costco / Sam's club. 

2. If using frozen coconut, nuke it in a microwave for a minute to thaw it. 

3. Byadagi variety chilies lend a reddish color to dose.

Directions:

* Rinse, drain and soak rice in water for about 3 to 4 hours. Drain the water completely from rice after the soaking period. Add everything except oil to  a blender / mixer and grind them together to a fine batter. Transfer the ground batter to a container.

* Heat a griddle and pour a ladleful of batter at the center of it. Spread it into a circle with the back of the ladle. 

* Drizzle few drops of oil around the edges and cook it covered at low medium flame.

* When the bottom side is cooked, flip it and cook the other side as well.

* Remove and serve it warm with butter / yogurt or coconut chutney.

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A - Z Karnataka Recipe Series ~ G for Girmit

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa

Spicy, puffed rice based snack is a popular street food in India, with various regional versions thrown in. Each, popular and delicious in it's own way like the bhel puri of Mumbai, jhal muri of Bengal and so on. Girmit, my 'G' recipe of today is another regional variation and comes from the northern regions of Karnataka. It is quite a popular evening snack there and is usually eaten with menasinakayi bajji / mirchi bajji or fried green chillies. 

Preparation of this spicy, tasty and filling snack is quite easy. What makes girmit unique among the category is the addition of a cooked tangy, spicy onion mixture and ground fried gram along with the usual crunchy tidbits like some minced onion, tomato, sev, spicy, fried peanuts and fried green chillies which make it more appealing. The onion mixture can be cooked in advance and refrigerated that makes the preparation of girmit quite a simple one. Combine all the ingredients quickly and serve immediately to retain the crispiness.
 
Ingredients:
About 3 cups of puffed rice / mandakki 
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 sprig of curry leaves
2 green chillies, chopped
2 onions, finely chopped
A big lemon sized tamarind ball
1/8 tsp. turmeric powder
Jaggery / sugar to taste
Salt to taste
 2 tbsp. powdered fried gram / hurigadale
Ingredients for garnishing:
2 tbsp. powdered fried gram / hurigadale
1/4 cup finely minced red onions
1/4 cup finely minced tomato (optional)
2 - 3 tbsp. finely chopped cilantro
1/4 cup sev
A handful or more of congress kadalekayi 
3 to 4 fried whole green chillies 

Directions:
* Soak tamarind in hot water for few minutes or nuke it along with water in the microwave for a couple of minutes. Squeeze tamarind pulp and collect about 1/2 cup tamarind water.
* Heat oil in a pan. Make a slit along the green chillies and fry them for a couple of minutes. Remove them with a slotted spoon and sprinkle some salt over them. Keep them aside and use them to garnish.
* Add mustard seeds and cumin seeds to the pan. When mustard seeds start to splutter, add green chillies and curry leaves. 

* Saute for few seconds. Add onion and cook until it turns transparent.

* Next add tamarind, turmeric, jaggery, powdered fried gram and salt. Cook the mixture until it turns thick. Turn off the stove and let the mixture cool.

* Add puffed rice to a mixing bowl and the ground fried gram. (If the puffed rice is stale, toast them on low flame for few minutes until crisp.)

* Add the cooked onion mixture next.

* Add onion, tomato, cilantro to the bowl and toss the bowl to combine.
 
* Sprinkle finally sev, congress kadalekayi or fried groundnuts before serving.
 

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A - Z Karnataka Cuisine ~ F for Field Beans Payasa / Avarekaalu Payasa

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E  - Ellu Pajji

Finding a 'F' dish with a Kannada name is like looking for a needle in a haystack. There are practically no recipes that begin with 'F' sound and I had no choice other than to resort to using an English name.  Even the south Indian favorite Filter coffee that has been so entwined in the morning routine of millions of households cannot be claimed as a Kannada word. Recipes involving menthya - fenugreek in seeds or greens form, agase - flax seeds were some of the choices I had. And then I remembered avarekalu, the beloved winter beans of Kannadigas also can be called as field beans / hyacinth beans and that's what is the star of today's paayasa aka kheer. 

Avarekaalu or field beans is a winter crop and the markets in the Bangalore region are flooded with it during the season. My mother was mentioning that nowadays there is no seasonal limit as they are available year round. The quality however is superior during the winter season, she thinks. I am not sure about it but I got hold of some peeled beans during the month of August at V.V.Puram tindi beedhi during my last India visit. 

The stores did not carry peeled beans while we were growing up and trust me, peeling these avarekaalu is a chore. It used to be a family activity during evenings in many households especially when one has loads of beans on their hands. One need to separate the beans from the pods initially, being careful to check for the worms that may be lurking in some of the pods. The separated beans then get soaked in water for a few hours and again the thin, transparent covering over the beans are removed by squeezing in between one's thumb and forefinger. The beans need to be used immediately or need to be refrigerated since they go stale quickly. Freezing is a better option over refrigeration if there are no power cuts that happen to be a frequent occurrence in India.  Nowadays one can find the ready to use, shelled beans which is an obviously an easier option.  

Avarekaalu paayasa is one of the traditional kheer recipes from the state of Karnataka though not well known as much as the gasagase payasa or the poppy seeds kheer in the online world. Though the use of field beans in a sweet dish may sound unusual and even downright weird to some but trust me, it tastes delicious. Mostly people associate avarekaaalu with the local spicy curry preparations or throw a few in while making breakfast dishes like, rotti, dose, uppittu or make a chivda kind of snack. Trust me, try this if you can get hold of avarekaalu aka fresh field beans or hyacinth beans and you will be hooked. 

This paayasa has a pudding consistency and milk is not used in this preparation. The peeled beans are cooked and then simmered along with a coconut - poppy seed paste and jaggery. The addition of cardamom brightly flavors the payasa and the toasted cashews and raisins add a nice contrast to the smooth consistency of the payasa. Skip ghee from the recipe if vegan and add the cashews and raisins directly to the payasa at the final stages of cooking. Or they can be toasted in any flavorless oil. Add the cashews and raisins and skip adding the oil. 

Ingredients:
1 cup fresh field beans / avarekaalu /
1/2 cup shredded coconut / kobbari
1 to 1.5 tbsp. white poppy seeds / gasagase
1/2 to 3/4 cup jaggery / bella 
2 cardamoms / elakki
1 tbsp. ghee / thuppa
1 tbsp. cashews / godambi
1 tbsp. raisins / ona drakshi

Directions:
* Rinse and add avarekaalu to a container, Add enough water to top the beans and pressure cook for 2 to 3 whistles. 

* Mean while, grind the coconut and poppy seeds to a paste adding water as needed. 
* Grind the cardamom seeds finely and keep aside. 
* When the valve pressure is gone, remove the cooker lid. Grind the beans into a smooth / coarse paste along with the water used to cook. Add extra water if needed. Grinding step is optional and I did according to my mother's recipe as I did not want to see all beans in my payasa. I left a few whole though. The cooked beans can directly be used in the next step if one doesn't mind their texture in the payasa.
* Heat a pot, preferably a non stick one and add jaggery and 1/4 cup of water.

* Let the jaggery melt. There is no need to form a syrup. If the jaggery being used is not clean, strain the jaggery water and use it. (My jaggery was clean and I didn't have to do it.)

* Next add coconut - poppy seeds paste and cardamom. Simmer for a couple of minutes. (One can add cardamom at the final stages of cooking as well.)

* Now add the cooked avarekaalu or the ground paste to the pan. 

* Stir well and add water as needed. The payasa gets thicker once it cools down and further thickens if refrigerated and so add water to the payasa accordingly. I haven't provided the water quantity but one can gauge the situation as the cooking progresses and can add water as needed. Let it cook on low flame for about 15 to 20 minutes. If the avarekaalu was added directly, lightly mash them with the back of the ladle. Keep stirring the mixture in between, especially if not using a non stick pan to avoid the payasa burning at the bottom. 

* Heat a small pan and add ghee. When it melts, add cashews and raisins. Toast them until cashews turn golden brown and raisins turn plump. 

* Add the toasted cashews and raisins to payasa and mix well. The payasa can be served warm or chilled as well.

Notes:
1.  I don't get avarekaalu locally and used frozen surti papdi lilva in this recipe though I  am not 100% sure that avaraekaalu and papdi are one and the same. Avarekaalu are not that vividly green as the frozen papdi lilva and are bigger in size. This is how avarekaalu looks like.
2. Jaggery quantity depends upon the sweetness of the jaggery being used and can be increased or decreased according to one's taste.
3. Fresh or frozen coconut can be used but not the dried or the desiccated variety. Thaw the coconut if using frozen variety.
4. Grinding the cooked avarekaalu is optional but recommended.

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