Ingredients Jump to Instructions ↓

  1. 1 1/4 cups rice flour (chawal ka atta)

  2. 1/2 tsp salt

  3. 1 3/4 tsp oil for greasing and tempering

  4. 1 tsp mustard seeds ( rai / sarson)

  5. 1 tsp urad dal (split black lentils)

  6. 2 whole dry Kashmiri red chillies , broken into pieces

  7. of asafoetida (hing)

  8. 8 to 10 curry leaves (kadi patta)

  9. For The Garnish

  10. 1 tsp freshly grated coconut

  11. 1 tbsp finely chopped coriander (dhania)

Instructions Jump to Ingredients ↑

  1. Combine the rice flour, salt and 1¾ cups of water in a bowl and mix well to a smooth batter of pouring consistency.

  2. Grease a non-stick kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.

  3. Remove on a greased thali and knead (while hot) using ¼ tsp of oil till smooth.

  4. Cover the dough with a wet muslin cloth and keep aside for 5 minutes.

  5. Rub ¼ tsp of oil on your hands, divide the dough into 35 to 40 equal portions (small) and shape each into round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.

  6. Heat the remaining 1 tsp of oil in another non-stick kadhai and add the mustard seeds.

  7. When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.

  8. Add the steamed rice balls, toss well and cook on a medium flame for another minute, serve hot garnished with coconut and coriander.


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