Kongunadu Thevaiyam Thevaiyal Recipe / Sweet Rice Puttu is one of my most favorite recipes from my childhood days. My Grandma makes this especially during Puratassi Saturdays or on Diwali time when we go there for Quarterly holidays. This is one of the recipes I drafted in my to-do list and during my recent trip neighbors in hometown helped me to prepare this delicious puttu. As I forgot to click step by step pictures that time, I tried my hands last week for Saraswathi Pooja. It came out so soft and my mom appreciated
Ingredients for Kongunadu Thevaiyam Thevaiyal
Idli Rice – 1 and 1/4 Cup
Sugar – 1/2 Cup or More
Cardamom Powder – 1 Tbsp
Shredded Coconut – 3 Tbsp or More
Oil or Ghee – 1/4 Cup + 2 Tbsp (if needed you can add more but 1/4 cup was sufficient for me)
Cooking Time – Approx 20 -30 Minutes
Method
- Soak rice at least 3 hours or till well soaked.
- Drain the water and grind with less water as much as possible.
- Grind to fine paste, on and off sprinkle 1/2 tbsp of water (Pic 1).
- If using stone grinder, the consistency will be like shown in below step wise picture 2.
- Alternatively you can use grinder/mixie to grind, only thing is thick and smooth consistency.
- I used mixie so grinded with bit more water (Pic 3).
- Grease the wide open pan/kadai with a tbsp of oil first (you can use non stick pan for your convenience) and add 1/4 cup of oil first (Pic 3).
- Add the ground rice batter (Pic 3) and keep stirring.
- Once the moisture goes off a bit, start separating it (Pic 4) instead usual stirring.
- Make sure to keep the heat from low/simmer to medium temperature and not more than that.
- Once you get soft big lump (Pic 5), use whisk to split it (Pic 6).
- If you feel they sticks at bottom add a tsp of oil at a time (Pic 7).
- Split until it attains small pearl like texture (Pic 8).
- Add sugar,shredded coconut,cardamom powder and continue stirring (Pic 9).
- It changes the color a bit from pure white to pale (Pic 10).
- Remove from heat and serve when it is hot.
- Or store in an air tight container for later use.
- I tried it recently for Saraswathi Pooja, so offered to God with sundal neivedhyams.
Notes
- Don’t keep the fried puttu open for long time, since it’s fried in oil becomes dry and hard soon.
- I have given a very minimal quantity which is enough for 5 adults, if you want to make more then split the rice batter in batches for easy stirring.
Print Version
- Idli Rice - 1 n 1/4 Cup
- Sugar - 1/2 Cup or More
- Cardamom Powder - 1 Tbsp
- Shredded Coconut - 3 Tbsp or More
- Oil or Ghee - 1/4 Cup + 2 Tbsp if needed you can add more but the quantity mentioned was sufficient for me
-
Soak rice at least 3 hours or till well soaked.
-
Drain the water and grind with less water as much as possible.
-
Grind to fine paste, on and off sprinkle 1/2 tbsp of water (Pic 1).
-
If using stone grinder, the consistency will be like shown in below step wise picture 2.
-
Alternatively you can use grinder/mixie to grind, only thing is thick and smooth consistency.
-
I used mixie so grinded with bit more water (Pic 3).
-
Grease the wide open pan/kadai with a tbsp of oil first (you can use non stick pan for your convenience) and add 1/4 cup of oil first (Pic 3).
-
Add the ground rice batter (Pic 3) and keep stirring.
-
Once the moisture goes off a bit, start separating it (Pic 4) instead usual stirring.
-
Make sure to keep the heat from low/simmer to medium temperature and not more than that.
-
Once you get soft big lump (Pic 5), use whisk to split it (Pic 6).
-
If you feel they sticks at bottom add a tsp of oil at a time (Pic 7).
-
Split until it attains small pearl like texture (Pic 8).
-
Add sugar,shredded coconut,cardamom powder and continue stirring (Pic 9).
-
It changes the color a bit form pure white to pale (Pic 10).
-
Remove from heat and serve when it is hot.
-
Or store in an air tight container for later use.
Don't keep the fried puttu open for long time, since fried in oil, it turns hard soon. I have given a very minimal quantity which is enough for 5 adults, if you want to make more then split the rice batter in batches for easy stirring.
Shan
I don’t see any videos in YouTube about thevaiyam but it’s my favorite from my childhood.
I would appreciate if you post the how to make video for THEVAIYAM.
Sangeetha Priya
thank you will post soon 🙂
sneha sri
wow thank u for sharing
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sneha sri
Interesting recipes
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Swathi Iyer
Delicious traditional treat looks perfect.
prethika skm
Wonderfull post with step wise clicks…pic is tempting me..Good Job akka
Subha Bose
Awesome clicks, well explained.
Suja Md
Wow…I did not know this before and looks absolutely stunning!!
Maha Gadde
luks so yummy n love d colour..
Treat and Trick
Looks so good!
Rumana Ambrin
very interesting and yummy recipe…
Sona S
Sounds delicious and yummy.
Vidya Chandrahas
Very delicious and interesting sweet rice puttu…mouth watering..
Asiya Omar
Sweet Rice puttu looks yum.Thanks for linking this to Gayathri's WTML Event.
Happys Cook
new name.. havent heard it .. awesome…
Nalini's Kitchen
Its new to me,looks delicious and authentic…
Priya Suresh
Wat a fantastic,authentic and traditional thevaiyam..Super sis,Kalakals..
Divya Ashok
Looks very delicious Sangi!
Sandhya Ramakrishnan
Lovely authentic recipe and super nice pictorials!
Shanthi
Interesting recipe…very very new to me…awesome…
divya
OMG,am drooling over here,super clicks!!
Shama Nagarajan
yummy and tasty recipe pa….intha mathiri ennakku daily seidhu koduthaal , naan semma kushi thaan
Veena Theagarajan
delicious recipe.. So tempting.. this is way of puttu is new to me
Shobana Vijay
wow.. my son will grab it if it is in front of him.
Preeti Tamilarasan
thanks for sharing this new recipe sangee 🙂
Nilu A
Wonderful and delicious recipe.. Looks tempting Sangeetha 🙂
S.Menaga
First time i heard abt the name..puttu looks awesome!!
Gayathri Ramanan
delicious dish…looks tempting…
Manjula Bharath
sweet rice puttu looks super delicious and yumm dear !! love the way you have presented in earthen plate 🙂