MANDAS

Ingredients:

1 cup each boil rice + white rice soaked atleast for 4 hrs
1 cup grated coconut
1 cup Jaggery (or as per your taste). Sugar is an alternate
½ Tspn salt
3 cloves Cardamom powdered

Grind all of the above ingredients w/ sufficient water. The consistency should be very waterish like the neera dosa/pan polo (or Mangalorean rice crepe) batter. Set this aside.

Additional Ingredients:
4 or more Tbspn of Ghee (the more the tastier)
1 big onion finely sliced
15 Cashew nuts (or almonds)
¼ cup raisins

Method:
In a wide and heavy bottom vessel, pour the ghee.
When ghee is completely melted, add the onion. Fry till golden brown and crispy.
Add the cashew nuts and raisins. Fry well and add the prepared batter on to this
Before adding the batter, ensure that the batter is stirred well.
Now in a medium fire, keep stirring this batter, till it turns very thick. Now bring it to a very low flame* and cover the vessel with a flat lid. Place coconut shell charcoal on the lid and let cook for ½ hr or until required. You will know that it is cooked well by inserting a knife or when the ghee oozes out. Off the gas and leave the charcoal on the lid & once completely cool, upside down the mandas (You will now observe that the golden fried texture at the bottom).
Incase you don’t find charcoal, you may use your oven @ 350Deg C at the time we mentioned to reduce the flame* as indicated above