Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfaction of the full meal.
Spiced rice balls: Cooking is an interesting art to fill with our own healthy innovations to bring up the scrumptious presentation Yes, recipe made out of rice as the main ingredient gives the feeling of satisfactionWhat can be made to have a special touch to treat our taste buds?
Here rice mini-balls spiced with tomato flavour to have as one pot meal no need of any side dish or dip to serve with, this will be an interesting dish among children to enjoy. Actually, a similar variety of Non-vegetarian dish (Rice balls cooked in Chicken Gravy) shared by my friend is here derived to a simple vegetarian breakfast or pack meal to office or school. I made a sweet version filled with coconut and jaggery (Poorna Kozhukkattai) and this as a mildly spiced Tomato flavour version to balance the meal with both categories. According to our preferences vegetables and heavy ground, masala with coconut also can be added. I have done with a very mild touch of masala.
Rice flour(Idiyappam flour)
Oil -1 tsp
Chili powder-1/2 tsp
Turmeric powder-1/4 tsp
Water-2 cups boiled
To Season with Masala:
Mustard -1/2 tsp
Onion fine chopped-1
Curry leaves-1 twig
Chili powder-1 tsp
Garam masala-1/2 tsp
According to our preferences vegetables and heavy fresh grind masala with coconut also can be added.
Step-1: Take a wide bowl add the rice flour, chilli powder, turmeric powder and asafoetida. Boil water with oil and salt, with the help of ladle mix flour with this boiled water to a consistency of the thick dough to make mini balls. Note: Adding a teaspoon of oil and salt in the water helps to make the dough soft and to dissolve salt to mix evenly.
Step-2 : Apply oil to your hands mix the dough to smooth and make mini patties as shown in the picture. Steam cook mini balls for 20 minutes.
Step -3: Heat pan add ghee or oil and season it with mustard and urad, add Chopped onion, tomatoes and curry leaves saute well to a smooth gravy add chilli powder, garam masala powder, sugar and 1/2 cup of water let cook to a gravy.
Step-4: Finally, add boiled mini balls and cook for 3 more minutes the balls absorbs the gravy to give the succulent taste.
Sprinkle some coriander leaves and serve.