Ingredients

The following ingredients have 4 Servings
  • Raw rice flour 2 cups
  • Thur dal (Split Pigeon Peas 2 tb spoons, Chana dal 2 tb spoons, Urad dal 1 tb spoon and Red chillies 4 or 5)
  • Mustard seeds for tempering Curry leaves for garnishing and Oil 4 tb spoons

Instruction

  • Soak the three dals and red chillies in water for 1 hour._x000D_  Add water to rice flour to bring it into pour in consistence._x000D_ Add a tea spoon of salt to it and 2 tea spoons of oil to the batter.
  • Heat a wok and add the batter to it and keep stirring in medium flame._x000D_ In five minutes the batter will turn into rice dough. Allow it to cool._x000D_ Grease your palm and make small tiny balls out of the rice dough and steam them out for 15 minutes and keep aside.
  • Mean while when the balls are getting steamed, drain the water out of the soaked dals and grind them to coarse mixture without adding water like we grind for vadai.
  •  Heat a pan with 2 tb spoons of oil._x000D_ Saute it with mustard seeds and half tea spoon of hing powder.
  •  Then add the ground dal mixture and stir well._x000D_ In few minutes the paste will become dry and separate. _x000D_ Now add the boiled rice balls and mix them all well._x000D_ Garnish with curry leaves._x000D_