Ingredients
Roasted rice rawa - One cup
Grated coconut - 1/2 cup
Gingly oil - 1 tsp
Hing - one pinch
Mustard seeds - 1 tsp
urad dal - 1/2 tsp
Red chilli - 1 broken
Hot water - 2 1/2 cups
salt as required
Method of Preparation
In a heated Kadai pour a table spoon of gingley oil, 1
tsp mustard seed, 1 tsp urad dal and a pinch of hing, one
red chilly broken. Allow the mustard to crackle.
Now add roasted rice rawa.salt and 2 1/4 cup boiled water
mix well. Add coconut and allow everything to mix well. Allow
it to cook in low flame. Off the stove. Make small balls.
Steam it for about 10 minutes. Serve with coconut chutney.
Coconut chutney
Ingredients
Grated coconut - 1 cup
green chilli - 3 nos.
puffed bengal gram(pottu kadala) - 1 table spoon
ginger - 1 small piece
salt - as required
For the tadka
Oil - 1 2 tsp
mustard seed - 1/4 tsp
red dry chilli - 2 nos.
Method of Preparation
Add all the ingredients and ground by adding just enough water. Grind coarsely. Remove from mixer and add little more water if required for pouring consistency. In a small pan add oil and add mustard and red chilli. Allow it to splutter. Pour in top of the chutney. Serve with hot kozhakattai/rice dumpling.
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