- Basmathi rice – 1 cup
- Coconut oil – 2 tbsps.
- Mustard seeds – 1 tsp.
- Cumin seeds – 1/2 tsp.
- Fennel seeds – 1/2 tsp., crushed
- Dry red chillies – 2 to 3 numbers, split
- Curryleaves – a few numbers torn
- Greenchilly – 1 number, finely chopped
- Shallots – 5 numbers, thinly sliced
- Turmeric powder – 1/2 tsp. (level)
- Grated coconut – 3/4 cup
- Thin coconut milk – 3 cups/ use 3 cups of water+1.5 heaping tbsps. of coconut milk powder
- Salt – 1.25 tsp. or as per taste
- Ghee – 1 tsp.
- Roasted rice flour/ appapodi – 1/2 cup
- Grind the rice in a coffee grinder (do not wash the rice) to a coarse semolina like powder. Soak the rice rawa in water for 30 minutes. Drain the water from the rice & wash the rice several times.
- Soak the rice again in water for 30 minutes. Drain water & keep aside.
- Heat the coconut oil & add the mustard seeds. Allow them to pop. Add the cumin seeds & crushed fennel seeds.
- Stir in the sliced shallots, greenchilli, curry leaves & dry red chillies. Cook till shallots turn almost brown in colour. Add the turmeric powder & cook for a minute on low heat. Add the grated coconut, coconut milk & salt. Bring the mixture to a rolling boil. Add the rice powder & cook on medium-low heat till the entire mixture starts to leave the side of the wok (like the last stage of Halwa). Switch off the heat & add ghee. Let this mixture cool down slightly. Add the roasted rice flour & mix.
- Wet your hands and make lemon sized balls from the rice mixture.
- Steam the balls in a steamer for 15 minutes.
- Serve warm with kadala curry (made with crushed shallots & dry red chilli flakes).
Source:- Magic Oven, Lakshmi Nair