Thambuttu
Veg
Coorgi raw-rice sweet — raw rice washed and sun-dried, then dry-roasted until fragrant and ground into a fine flour. This roasted rice flour is mixed by hand with ripe mashed banana, fresh grated coconut, jaggery, and a little ghee until it forms a moist, crumbly, fragrant sweet. Requires no cooking — the roasted flour and banana are the only 'heat' needed. Offered as naivedya (sacred food) at Kodava temples and eaten at festivals. Completely unique to Coorgi cuisine.
Cuisines
Coorgi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | roasted rice flour |
| 1 cup | ripe bananas, mashed |
| 1/2 cup | jaggery, grated |
| 1/4 cup | freshly grated coconut |
| 1 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| — | water as needed |
| 1 pinch | salt |
Instructions
- 1 In a pan, melt the grated jaggery with a little water over low heat until it dissolves completely, then strain to remove impurities.
- 2 In a mixing bowl, combine the roasted rice flour, mashed bananas, strained jaggery syrup, grated coconut, cardamom powder, and a pinch of salt.
- 3 Mix the ingredients well, adding water gradually to form a thick dough-like consistency.
- 4 Heat ghee in a pan over medium heat.
- 5 Add the mixture to the pan and stir continuously for about 10 minutes until the mixture thickens and leaves the sides of the pan.
- 6 Remove from heat and let it cool slightly before shaping into small balls or serving as desired.
Tips
Ensure the rice flour is well roasted to enhance the flavor of the dish.