Make a batter of semi thick consistency with1.5 cup rice flour,add a pinch of salt
Now heat the earthen pot and grease it with oil
Pour the batter in the holes and cover it with the lid
After 2mnts open the lid and flip the pitha cover it to cook the other side.
The pitha is ready to serve with a mixture of desicated coconut and jaggery
For patisapta prepare a batter with 2 cups of rice flour of semi thick consistency.
Add a pinch of salt and a tb spoon of sugar
Take 1cup dessicated coconut and jaggery and mix well in a heated pan
Heat a non stick pan and grease it
Now spread a portion of batter over it and spread
As it changes colour put some filling in the middle
Now fold it from the sides and press a little.it is ready
For chirer puli take one cup poha and soak it in water till it gets soft
Strain the water and mash the poha with the fingers
Add 1/4 cup rice flour and 3-4 tb spoon of jaggery and make a soft dough
Prepare small roll shape taking small portion of the dough
Now prepare a sugar syrup with 1 cup sugar and2cups of water
Heat a pan add oil and fry the rolls
Soak the rolls in the syrup
The puli is ready to serve once it is moist
For khirer puli take 2cups of rice flour and 3 tb spoon plain flour and 1 t spoon ghee
Knead it with warm water to a soft dough
Prepare a filling with khoya and coconut adding jaggery
Take small portions of the dough and make small balls
Now press the balls to a flat shape
Place the filling in the middle and fold it
Deep fry the pulis and serve
For dudh puli take 2cups of rice flour and 3tb spoon plain flour and a pinch of salt
Knead it with warm water into a soft dough
Prepare a filling with 1cup dessicated coconut and jaggery in a heated pan
Take small portions of the dough and make balls
Now press the balls flat put some filling in the middle and fold it
Now steam the pulis in a steamer
Boil 1/2ltr milk and add the steamed pulis.Boil it till it gets soft
Finally add 1 cup jaggery and 1/2 cup khoya to it mix well
The puli is ready to serve
