Ingredients

• 1.5 cups - idli rice
• 1/2 cup - coconut
• Salt and water, as needed
• 1 tsp - pepper
• 1 tsp - cumin
• 1 sprig - curry leaves
• 1 tsp - ghee

How to Make Steamed Rice Balls

• Soak idli rice for 3 hours. Grind to a batter just like we grind for idli or dosa.
• Add salt and coconut. Mix well.
• Heat a heavy-bottomed vessel or kadai and pour this batter.
• Keep on stirring till the batter turns to dough consistency.
• The consistency should not be sticky if you make balls with your hands.
• After the dough cools down, it will not be sticky.
• Make small sized balls using the dough. Keep aside.
• In another large vessel, boil water and add these balls in two batches (water should be enough to immerse these balls).
• First add one portion of balls to water. Cover with lid.
• Cover and cook for 5-6 minutes. Keep the lid a little open to avoid over flowing when it starts boiling.
• To check if the balls have been cooked, drop it on to a plate. If it bounces a little, it is done.
• Carefully take out the balls little by little, straining the water.
• Now, crush pepper and cumin coarsely.
• Heat ghee in a kadai and add pepper-cumin powder followed by curry leaves.
• After some 30 seconds, add these rice balls and mix gently so that the pepper cumin powder coats these balls.
• Serve hot.
• Recipe courtesy: Rak's Kitchen