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Wash the Mapillai Champa rice in minimum three changes of water. Soak the washed rice for 2 hours prior to cooking. This helps the rice to cook to a soft texture.
Heat ghee in a heavy bottom pan and add the nuts and raisins and fry till golden brown. Keep aside.
Take two bowls and in one soak the Illupaipoo champa (for 4 hours) and the other soak the toor dal (for 2 hours).