15 units Alu leaves, 10 Nos. Red Chillies dry, 3 tbspn. Cumin seeds, 8 tea cups boiled rice, 1/2 grated coconut, 1 pinch turmeric powder, lemon size tamarind & salt to taste
1. Wash the rice well, and soak it for 2 hours.
2. Pick the leaves. Remove the stems, which can be used for other recipes. After washing the leaves, cut them into small bits, by rolling them, and cutting them into small lengths.
3. Grind the soaked rice with grated coconut, chillies, cumin seeds, tamarind and saffron (turmeric), to a fine dough.
4. Mix the cut leaves, with the dough and blend thoroughly.
5. Fill water in the thondor, reaching below the center plate. On the center plate, spread a muslin cloth or a clean banana leaf, and spread the dough on it. Start steaming the dough in the thondor, and when it is done, (when a fork is pierced in the cake, no batter should stick to it), put the stove off.
Note: Instead of banana leaf, you can use almond leaf. Dough can be rolled in the leaf to form elongated cakes.
6. Pour sufficient water in the lower basin of the Thondor, so that it will be able to boil without evaporating for an hour or so.
7. Spread a cloth, or banana leaf on the middle tray of the Thondor, and spread the dough on it. Or place the dough in a round vessel, about 1 or 2 inch high, preferably of aluminum, and spread the dough in it, and place it on the inner tray of the Thondor.
8. Start the gas, and let the water boil, and steam the dough.
Cut into pieces & serve hot or else apply oil in a pan & fry the pieces till crispy brown.