IngredientsFor the coconut mixture:
Cooked Moong Dhal 1 1/4 Cup
Grated Coconut 1 Cup
Jaggery ¾ Cup (adjust to suit your taste)
Cardamom powder 1/8 TSP
Salt A pinch
Banana leaf/ plastic paper 2
MethodPressure cooker the moong dhal with ½ teaspoon of salt for up to 3 whistles. And set aside.
Prepare the coconut mixture.
Heat a heavy bottom pan and add jaggery with little water and melt the jaggery slowly.
Once the jaggery fully melted, add the cooked moong dhal.
Add cardamom powder along with a pinch of salt. Stir continuously.
Add the coconut and keep stirring until the mixture become dry.
Meanwhile prepare the string hopper dough.
Place the dough in a string hopper mould and press the both handle to squeeze onto banana leaf or any oiled paper.
Place one tablespoon of the coconut mixture in the center and fold the banana leaf into two.
Press the edges to seal properly.
Slip the folded lavariya on to string hopper mats and steam for 10 to 15 minutes.