Rice rawa balls
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Making the rice rawa is the critical part in this dish.. the rawa should not be to big and also it should not be powdered..
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Rice rawa balls recipe - How to make Rice rawa balls
Cooking Time: Total Time:
1 cup rice (chawal)
water - 1 3/4 cup
cocunut grated 3/4 cup
for seasoning mustard 1 tsp
bengal gram dal 1 tsp
urad dal 1 tsp
red chili 3 pcs.. cut into half
green chill 2 pcs cut into pieces
curry leaves 10 pcs
salt 2 tsp
oil 6 tsp
Vessels reqd: kadai,
cooker ( rice cooker or pressure cooker)
- Clean the rice with some tap water and drain all the water. keep aside for 15 - 20 min. (till it becomes dry when touched in hand but do not sun dry).
- In a kadai pour 4-5 tsp of oil , when heated put the mustard , dals ( bengal gram and urad dal 1 1 tsps) , red chilli. when the mustard crakels , put the green chilli and after green chilli gets mixed in the oil put curry leaves (this may take some 15 secs). then simmer the stove and pour 1-3/4 cups of water.
- Add salt 2 tsp(as per reqd). wait till it boils..
- In the mean time , take the rice and put it in the mixee , or blender .. break the rice into small piece ( tips : whip mode in the mixee is the best if available) the rice should not be powdered , instead it should be little grains uniformly..(this step is very imp)
- Now when the water boils put the rice rawa in the kadai and mix well for 5 min. when no water is there and the mixture is hard enough switch off the fire.
- Now add coconut to it after cooling it to some extent ,may be 5 min.
- Make small balls in the shape of sphere and not circle.
- Keep the balls in the idlli plate and steam in the cooker for 10 -12 mins
- Serve with cocunut chutney or sambar.
This recipe was contributed by Foodie#432776 on 16 Dec 2008
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