Ingredients:

• Rice – 1 cup
• Parboiled Rice – 1 cup
• Grated Coconut – 2 cups
• Powdered Jaggery – 1 cup
• Cardamom powder – 1/2 tsp
• Salt to taste

Method:

1. Soak raw rice and parboiled rice for 4 hours. Drain.
2. Combine the rice with 1/4 cup of grated coconut and grind with very little water to a smooth, stiff mixture.
3. Mix in the salt.
4. Heat remaining coconut with jaggery powder over a low flame jaggery melts and the paste thickens.
5. Mix cardamom powder.
6. Divide the rice mixture into lime sized balls.
7. Flatten them into 3 mm thick rounds on a greased sheet of plastic.
8. Place some coconut filling over it and cover with another round of rice mixture.
9. Press the edges to seal.
10. Place four to 6 wadas at a time on an aluminium or stainless steel plate and steam for 8-10 mins.
11. Serve warm, with fresh, melted ghee.

Recipe courtesy of Chandra Bhatt