Ingredients:

• 2 cups – Rice flour
• 1/2 – fresh Coconut (grated)
• 1/2 cup – moong dal (soaked for 2 hours)
• 1 inch – Ginger
• 3-4 – Green chillies (can add more if required)
• 1 bunch – coriander
• A few sprigs – Curry leaves
• 1/2 tsp -jeera
• 1- Lime ( to make juice)
• salt
• Seasoning:
• 3 tbsp – oil
• 1/2 tsp – mustard
• 1/2 tsp – Jeera
• 1 tsp – Urad Dal
• 1 tsp – Turmeric
• Curry leaves

Method:

1. For the masala: Grind together soaked moong dal, coconut, ginger, green chillies, jeera, coriander, curry leaves, lime juice and salt to a thick paste.
2. Avoid using water. Keep this aside.
3. Meanwhile boil 2 cups of water with 1/2 tsp of salt.
4. Add the rice flour and immediately remove from the fire.
5. Mix with a spoon, cover and keep this aside to cool off.
6. Once this is cool enough, knead it into a dough, make 1/2 cms thick long cylinders and steam cook these.
7. Once the cylinders are cooked and have become cool, cut them into small 1/4 inch pieces and keep aside.
8. Heat the oil in a thick bottom pan and season with above mentioned ingredients.
9. Once the urad dal is slightly golden brown, add the ground paste and mix well.
10. Cover and cook for 5 minutes, mixing it in between to avoid sticking to the pan.
11. Add the cylinders to this and mix well. Cook on a low flame for 15 – 20 minutes, mixing every 3 minutes.
12. Once the paste reaches a dry consistency remove from flame and serve hot or warm.

Recipe courtesy of Mridhu Srinath