Ingredients:
1 cup raagi flour
2 tbsp. plain cooked rice
salt to taste
3 cups water
Method:
- Heat water in a large, heavy, deep vessel.
- Add salt and rice when it comes to a boil.
- Mix, and dump flour over the boiling water.
- Do not stir, cover and steam on moderate for 6-7 minutes.
- Take off fire, stir vigorously with a wooden spoon.
- When no lumps are left, and mixture is smooth, shape balls as follows.
- Moisten hands and palms, take a lump of the dough and shape with palms.
- Keep some water simmering in a steamer or double boiler(top vessel should have perforations).
- Steam the raagi balls covered for 3-4 minutes.
- Flatten a bit in plate, and serve piping hot with ghee, sambhar and curds.
Making time: 30 minutes
Makes: 3-4 balls
Shelflife: Best fresh
Karnataka Dishes Index
