Nov 25, 2010
I was just browsing the fellow food blogger's blogs when i came across this recipe. These stemed rice balls look damn cute to resist.
When i read the recipe i realized the method to
prepare them is very similar to akki shavige method. I always love the rice balls out of the steamer while making shavige or rice roti. So i was sure i was going to love this dish and i had to try it out.
The give the credit where it is due, i have used the recipe. UNDRALU from Padma's Recipes. i have written the recipe in my words with the slight changes i made(not much).
Rice -- 1 cup
Coconut Oil(or any other oil) -- 2 tablespoons
Salt to taste
Coconut oil -- 2 tablespoons
Urad dal -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Asafoetida -- 1 pinch
Green chili -- 2-3
Curry leaves -- few
Coconut -- 1/4 cup(grated)
Soak rice for 6-8 hours. Wash and grind it to a smooth paste. While grinding add water enough to only immerse the rice. (can be a little less also)Take care to make the batter smooth.
Now add salt to the batter and pour it in thick vessel. Add oil and keep it on low flame to cook.(i have added coconut oil to give it a nice coconut flavour)
Keep stirring the batter all throughout the cooking process. Cook until the batter forms a ball and starts leaving the bottom of the vessel. Turn off the heat.
Cool the batter and using a little oil make smooth balls of small playing glass marble size. Steam these balls until it is cooked. It is cooked when it is somewhat transparent inside out and a toothpick comes out clean.
Heat oil in pan and add urad dal. When the dal turns pinkish add mustard seeds, asafoetida, green chilies and curry leaves.
When the mustard is crackling add the steamed rice ball and toss for a minute. turn off the heat.
Ready to serve. Can be served with chutney.