You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
This was my MIL’s recipe I have tried it once. The idli tastes yummmmmmm!
4 cups rice
2 cups poha
1½ cups butter
Soak rice in sufficient water for minimum 12 hours
For 10-15 minutes soak poha.
Grind to a fine paste.
Add butter and mix well.
Ferment for at least 1 day (it is all bubbly), like a mild soda.
I ground my batter at around 10 am and it was all done by about 5.30pm, for its hot now. In winter it will need some more time.
Add salt & stir
now grease an idli mould and fill with batter about a ladle is enough, but you could also use a vessel like I have used, in this case pour about ¼ ‘ height or a little about the width of your finger.
Put in a pressure cooker and steam for 15-20 minutes. During steaming do not use the weight.