Steamed flavored rice balls, tossed in traditional Kerala masala.
These little beauties are the perfect short eat.
Every Kerala household will have rice flour. Idiyappam, Appam, puttu are the staple 'tiffins' here.
My mom makes these small flavored rice balls as an evening snack, to be had with coffee / tea.
The recipe is very easy and the dish is very filling.
Perfect after-school snack.
But my husband loves these with his cool 'Tonic water'.
However you pair these beauties, they are the absolute stunners!
Ingredients:
Rice flour - 1/2 cup
Salt - 1 tsp
Chilli powder - 1 tsp
Turmeric powder (optional) - 1/2 tsp
Asafoetida powder (optional) - 1/2 tsp
Coconut oil - 2 tbsp + extra for greasing steamer plate
Mustard seeds - 1 tsp
Urad dal- 1 tsp
Red chilli - 2, broken
Curry leaf - 1 sprig
Small onion - 6, chopped fine
Grated coconut - 2 tbsp
Green chilli - 1, chopped
Method:
Take rice flour. Add salt, chilli powder, turmeric powder (optional) and asafoetida powder (optional). Mix well.
Add about 3/4 cup or less of rolling boiling water to make a dough.
Cover and keep aside till temperature reduces.
Knead once cool enough to handle.
Make small balls. (If the balls are not looking smooth or are cracking, add some normal water and knead dough again. Then make smooth balls.)
Take your steamer and grease the plate with oil.
Place the balls on the greased plate and steam for 15 minutes.
Take coconut oil in a kadai.
Splutter mustard.
Add urad dal and red chillies.
When dal turns red add in the curry leaf and finely chopped shallots / small onions.
Fry till it turns golden.
Add some salt, green chilly and the grated coconut.
After about 30 seconds add the steamed balls and cook for 2 minutes on a low flame.
Serve (preferably at room temperature) with the drink of your choice!
No comments:
Post a Comment