1 1/4 cups rice flour (chawal ka atta)
1/2 tsp salt
1 3/4 tsp oil for greasing and tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry Kashmiri red chillies , broken into pieces
of asafoetida (hing)
8 to 10 curry leaves (kadi patta)
For The Garnish:
1 tsp freshly grated coconut (optional)
1 tbsp finely chopped coriander (dhania)
Method:
- Combine the rice flour, salt and 1¾ cups of water in a bowl and mix well to a smooth batter of pouring consistency.
- Grease a non-stick kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.
- Remove on a greased thali and knead (while hot) using ¼ tsp of oil till smooth.
- Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
- Rub ¼ tsp of oil on your hands, divide the dough into 35 to 40 equal portions (small) and shape each into round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.
- Heat the remaining 1 tsp of oil in another non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the steamed rice balls, toss well and cook on a medium flame for another minute, serve hot garnished with coconut and coriander.