Ingredients

• 1 cup - Raw rice (soaked for 2-3 hours)
• 1 tsp - Urad dal
• 1 tsp - Channa dal
• 1/2 tsp - Mustard seeds
• 2 to 3 - Red chillies
• 1/4 cup - Grated coconut
• 2 tsp - Oil
• Asafoetida
• Salt to taste
• A few curry leaves

How to Make Uppu Urundai

• Drain the soaked rice and grind into a dosa-batter like consistency with enough salt.
• In a kadai, heat the oil. Add the mustard and asafoetida.
• After the seeds start to splutter, add the urad dal, channa dal, curry leaves and split red chillies.
• Saute till they turn golden brown.
• Then, add the grated coconut and saute for a few seconds.
• Now, put the batter into the kadai and stir well.
• Now, get the stove to simmer and keep stirring till the entire mixture can be slipped off the kadai.
• At this stage, turn off the stove and allow it to cool for 2-3 mins.
• Apply some oil in your palms and make small balls out of the mixture.
• Now spread the balls on the idli plate and steam it for 10 mins.
• Serve hot.