Pokkali for the Foodie

Siddha medicine suggests that Pokkali should be consumed with the water it is cooked in. Cooking a kanji with Pokkali or cooking down the water, where the water is completely absorbed in the rice are two recommended methods to cooking Pokkali rice.

Pokkali products like the rice powder allows a gastronome to experiment Pokkali in many other recipes. Including traditional favorites like, puttu, idiyappam, appams, murukku and many others.

We like ours as a nutritious ‘Pokkali Bowl’- Using Pokkali kanji as the base, we love layering our kanji with some delicious veggies, and our favorite proteins!

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