Cherupayar Niracha Ari Ada (Steamed Mung Bean Rice Cakes)

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Steamed mung bean rice cakes filled with coconut and jaggery – Cherupayar Niracha Ari Ada

Soft, traditional Kerala-style steamed rice cakes with mung bean filling

Ingredients

Filling

  • 1 cup mung beans (soaked 1–2 hours)
  • Salt & a pinch of turmeric
  • Water (just enough to cook)
  • 1 tbsp ghee
  • ½ cup grated coconut
  • ½ tsp cardamom powder
  • ¼–⅓ cup jaggery (to taste)

Dough

  • 1 cup rice flour (pathiri / idiyappam podi)
  • 1 tbsp ghee
  • A pinch of salt
  • 1⅛–1¼ cups hot boiling water

Method

  • Pressure cook soaked mung beans with salt, turmeric, and minimal water for 10–15 minutes. Beans should be soft and dry.
  • Heat ghee, sauté coconut for 2–3 minutes. Add cardamom, cooked mung beans, and jaggery. Cook until jaggery melts and mixture is dry. Set aside.
  • Mix rice flour, ghee, and salt. Add hot water gradually and knead into a very soft dough. Cover and rest until cool.
  • Take small dough portions, fill with mung bean mixture, seal, and shape.
  • Steam on a greased tray for 15 minutes. Serve warm.



Tips

  • Keep dough covered to prevent drying.
  • Filling must be moisture-free for easy shaping.
  • Lightly grease hands with ghee if cracks appear.


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