Ingredients
The following ingredients have 2 Servings
- Fresh rice flour - 1 cup
- Water - 1.5 cup
- Oil – 2 tbsp
- Salt - 1/2 tsp (or as required)
- For Tempering
- Oil - 2 tbsp
- Mustard seeds - 1 tsp
- Urid dal - 1 tsp
- Idli Milagai Podi - 1.5 tsp or Red Chili Powder - 1/2 tsp
- Curry leaves - few
- Dry red chilli - 1 (broken)
- Asafetida powder - 1/4 tsp
Instruction
- Take the rice flour, salt and oil in a bowl. Mix water which is at room temperature and stir it to form a batter without any lumps.  
- Pour this mix in a kadai and heat on low flame stirring continuously till you get a soft rice ball. 
- Allow this to cool down a bit and then knead with your palm. Apply some oil to avoid stickiness.
- Pinch out marble sized balls and roll it between your palm to make it smooth.  
- Take these balls on a idli plate and stteam for 5-7 minutes. 
- Heat oil in a kadai, pop mustard seeds and urid dal. Add the curry leaves, broken red chilli and asafetida powder.
- Next add the steamed rice balls in it. Also add the idli podi. Add some red chili powder if you like it more spicy.
- Sauté for couple of minutes and switch off.
