Pani Pol Laveriya


350 g

White String Hoppers Flour/ Rice Flour

125 g

Yara Grated Coconut

125 g


1/4 Tsp

Ground Cardamom

1/2 Tsp


1/2 Cup

Warm Water

Cooking Oil

To make the filling (Pani Pol)

Heat Jaggery under medium heat. Add hot water gently, when the Jaggery becomes dark brown. Add ground cardamom and salt when Jaggery dissolves completely. Add Yara Fresh Grated Coconut when the mixture starts bubbling and stir well.

To make the String Hopper dough:

Add a pinch of salt to the flour and mix. Then gradually add water and mix until it comes to the correct level. Apply a little bit of oil on Laveriya mats fir easy removal after steaming. Make a big string hopper from the dough. Keep a little bit of Pani Pol in the middle of the string hopper. Then fold it by keeping the edges together. Slowly and carefully keep the Laveriya on mats and steam for 3-4 minutes until they are well cooked. After steaming, poke a Laveriya. If the flour doesn’t stick to your finger they are steamed enough.