bk

Ingredients

1.Boiled rice – 2 cup

2.Coconut - ¼ cup grated

3.Chana dal – 1tsp

4.Urad dal – 1 tsp

5.Mustard seeds – 1 tsp

6.Red chilli – 4

7.Curry leaves – 5

8.Oil – 3 tbsp(Gingely oil preferred)

9.Salt to taste

Method

1.Soak rice for 4 hrs.Drain the water and grind rice into a fine paste adding very little water.Add salt to tate

2.Heat oil in a thick bottomed wide pan,add mustard seeds let it splitter.

3.Add chana dal and urad dal, roast it.

4.Add Red chilli and roast.Then add Asafoetida and curry leaves and fry.

5.Add the coconut gratings and fry for a minute.

6.Add rice paste at once and stir well so that the entire mixture does not stick to the container.

7.Let it cool for 5 minutes.

8.Make soft balls out of the dough.Apply some oil to the palms to avoid sticking while making balls.

9.Place the rice balls in a idli plate and steam for 10 minutes.Serve hot with chutney.

10.You can have this as a light evening tiffin or as a morning breakfast.