Ingredients
Rice Flour 1 cups
Ghee/cooking oil 1 tspn
Grated coconut 1 cup
Salt As per required
Seasoning
Mustard seeds ½ tspn
Redchilly 3-4
Urad dal 1 tspn
Channa dal ½ tspn
Curry leaves 1 stalk
2 tbspn oil
Method
Add 1 tspn of ghee/cooking oil and required amount of salt to 1 ½ cups of boiling water
Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked
Finely blend the rice lumps to ensure that excess water evaporates (cooked well)
Allow to cool by transferring the contents into a wide plate coated with ghee
Blend the lumps smoothly and make small nuggets
Use rice strainer as a steaming utensil by placing it on a vessel with water on the stove
Coat the rice strainer with oil place the rice nuggets into the rice strainer
Allow the steam to pass through the rice strainer for 5-7 minutes
Transfer them to a separate plate
Heat oil in kadai/wok and add seasoning ingredients
Now add a tbspn of grated coconut and saute until golden brown
Now add the cooked nugets and saute to mix evenly
Transfer into serving bowl
Can be served just as it is or with aloo bhaji
