Ingredients vegetarian 4 servings

• 1 cup Rice
• ¼ cup Red Gram (split)
• ¼ cup Coconut, grated
• 1 tsp Black gram (split)
• 1 tsp Mustard seeds (black)
• 1 tsp Bengal Gram (split)
• ¼ tsp Asafoetida
• 3 nos. Green Chilies, chopped
• 1 tbsp Ginger, grated
• 3 tbsps. Vegetable Oil

Directions

1. Soak rice for 2 hours and dry it up throughly. Coarsely grind and sieve out the powder to get Rava.
2. Grind coarsely soaked and drained toor dal with green chillie and ginger paste.
3. In a pressure pan or wok heat 1 tbsp oil and put mustard seeds. Add chana dal, udad dal and 1 red chillies broken into pieces when mustard seeds start spluttering.
4. When this turns pink, put asafoetida, ginger and green chilli coarsely ground paste. Add 2 glass of water.
5. Put salt to taste and 2 tbsp of oil. Bring it to boil.
6. Now add ground toor dal and 1 cup of rava rice.
7. Like upma the paste should start leaving sides of the wok.
8. Now slowly make into long balls like bread rolls but just 2 1/2" long and steam it in idli pan by keeping two balls in hole for 10 minutes.
9. The rice balls are ready to eat. serve it with coconut chutney or dahi kadi (mor kozhambu)

Comments

mamta

this is a superb recipe......thanx........send some more southindian dishes and also how to make a perfect coconut chuttney PLEASE