Ingredients:

• 100 g – grated Coconut
• 1/4 cup – water, for Coconut
• 200 g – Rice Rawa
• 3 cups – water to soak Rice Rawa
• 1/2 tsp – salt
• For seasoning:
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – black gram
• 1 tsp – Channa dal
• 1 – spring Curry leaves
• 2 – dried red chillies, broken into 2 – 3 pieces
• For Coconut chutney:
• 1 cup – coconut, grated
• 2 dried chillies
• 1 tbsp – roasted Bengal Gram
• 1/2 tsp – Tamarind paste, optional
• Salt to taste
• Ginger – 1/2 inch piece
• For seasoning:
• 2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1/4 tsp black gram
• 1 – Red Chilli
• 1 spring – Curry leaves

Method:

1. Heat oil and splutter mustard seeds.
2. Then add cumin seeds, black gram, Bengal gram, curry leaves and broken red chillies.
3. Saute on a low heat for 5 minutes and keep it aside.
4. For Undi:
5. Soak rice rawa in 3 cups of water for 3 hours.
6. Make a smooth paste of grated coconut with 1/4 cup water.
7. Finally, mix with salt and soaked rice rawa (along with water).
8. Pour the prepared seasoning over it and stir well.
9. Transfer the coconut-rice rawa mixture to a wide pan and cook on a low to medium heat for 12 – 15 minutes.
10. At this point, remove heat and let it cool.
11. Apply a little oil on your hand and make small round balls.
12. Arrange the balls in a steamer and steam for 15 – 20 minutes on a medium heat.
13. Serve hot with coconut chutney.
14. For coconut chutney:
15. Grind all the ingredients to a smooth paste with a little water.
16. For seasoning:
17. In a pan, heat 2 tsp oil, add mustard seeds.
18. When they splutter, add remaining ingredients, saute well.
19. Pour this over the coconut chutney.
20. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya