I am one of those people who is easily fed up of having the same dish repeatedly. That is why I like to experiment in my kitchen and come up with something new every time. My husband complaints often that I do no repeat dishes that he likes. Well, so I am trying to pen down dishes more often so I can replicate them. Here is one such healthy experiment. It goes perfectly dunked in a bowl of saambhar or with a side of chutney. It is a perfect breakfast recipe.
What you will need:
| Ingredients | Quantity |
|---|---|
| Finely Chopped Mixed Veggies | 1/2 cup |
| Rice Flour | 1 cup |
| Salt | 1/2 teaspoon |
| Hot Water | Around 3/4 cup |
| For Tempering: | |
| Asafetida/ Hing | 1/4 teaspoon |
| Curry Leaves | 10 |
| Dry Red Chilies | 3 |
| Mustard Seeds | 1 teaspoon |
| Oil | 2 tablespoons |
| Powdered Peanuts | 1 tablespoon |
| Roasted Chana Dal | 2 tablespoons |
| Whole Peanuts | 1 tablespoon |
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving: 4
How to make it:
To make the Rice Balls:
- Finely chop vegetables of your choice. If you have a food processor, it would be best to use it.
- Keep water for steaming.
- Take the rice flour, salt and finely chopped veggies in a bowl. Add hot water, little at a time, while mixing it well.
- Mix till the flour begins to come together.
- At this point use your hands and knead the dough.
- Make small balls of the dough and place in a steaming basket.
- Steam the balls for about 5 minutes.
Rice balls ready to be steamed
For the Tadka:
- Heat oil.
- Once, hot add asafetida and mustard seeds. Wait until the mustard seeds stop crackling.
- Add red chilies, roasted chana dal, peanuts, curry leaves and saute for 30 seconds.
- Add the steamed rice-veggie balls.
- Add peanut powder and mix well.
- Garnish with cilantro if desired.
Serving ideas:
- Serve hot with a side of saambhar or chutney.