Ingredients (for about 12–15 pieces)
- Rice – 1 cup (preferably fine variety like Jaya or Sona Masoori)
- Sugar powder – 1 cup
- Ghee – ½ cup (melted)
- Cashews & almonds – 3–4 tbsp (finely chopped)
- Cardamom powder – ½ tsp
- Oil – for greasing hands & surface
Step 1 – Prepare Rice Starch Sheets
- Wash and soak rice for 6–8 hours (overnight works best).
- Grind into a smooth, watery batter with plenty of water (thinner than dosa batter).
- Take a wide inverted pot or a specially used iron/earthen pot, heat it slightly.
- Spread a thin layer of batter quickly with your hand to form a translucent sheet.
- Let it dry for a few seconds, gently peel off the sheet, and place on a cloth to cool.
- Repeat until all batter is used.
Step 2 – Prepare Filling
- Mix powdered sugar, cardamom powder, and chopped nuts.
- Keep melted ghee ready in a small bowl.
Step 3 – Assemble Pootha Rekulu
- Place one starch sheet on a clean, dry surface.
- Brush lightly with ghee, sprinkle sugar-nut mixture evenly.
- Fold the sheet from both sides, then roll it gently into a thin roll.
- Repeat for all sheets.
Storage Tip
- Store in an airtight container; stays good for 4–5 days in a cool, dry place.
