August 16, 2017


Urad dal – 50 gms
Parboiled rice – 200 gms
Raw rice- 200 gms
Salt to taste
For the tempering:
Oil – 2 tsp
Mustard seeds – ½ tsp
Onions – 50 gms (chopped)
Grated coconut – ½
Green chillies – ½ tsp (chopped)
Curry leaves – few

  • Soak both the rice varieties and urad dal in water for 2 hours.
  • Drain and wash in running water twice.
  • Grind to a smooth paste, adding adequate water for a pouring consistency.
  • Rest the batter to ferment for 5-6 hours in a warm place.
  • Heat oil and crackle mustard seeds, add chopped onions, grated coconut, chopped green chilli and curry leaves. Saute and set aside.
  • Add the tempering and salt to the batter.
  • Pour the batter in the preheated, oil greased kuzhi paniharam kadai (concave griddle) and cook till done.
  • Turn over the dumpling from the griddle and serve with tomato chutney.

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