Rice Balls with Coconut Chutney

Rice Balls with Coconut Chutney

Ingredients

For the rice balls

1 cup rice flour

1 tablespoon oil

salt to taste

1 cup water

Coconut chutney

1 whole freshly scraped coconut

4-5 kashmir chillies, deseeded and soaked for 30 minutes

1 tsp cumin seeds

4-5 black pepper corns

1 green chilli

2” piece ginger

1 tsp sugar

Juice of one lime

salt to taste

For tempering

1 tsp mustard seeds

1 tsp cumin seeds

some curry leaves

Directions

Grind the ingredients for the coconut chutney to a paste with a little water and keep aside. Check seasoning.

In a pot heat 1 cup of water, add salt to taste and about a tablespoon of oil. Add a cup of rice flour gradually and keep stirring. Once the water is absorbed and the batter thickens, it will resemble a thick dough. Turn off the heat and let it cool. Once cool, knead it well till it is a smooth dough. Add some chopped coriander and chopped green chillies to the dough and mix. Make small balls, about 16-20 balls and set aside. Steam the balls in a steamer for 20 minutes. In a pan heat 2-3 tablespoons of oil, add some curry leaves, mustard seeds and cumin seeds, Add the ground coconut chutney and sauté for a few seconds. Add the rice balls and toss well carefully. Serve hot. You can also serve these rice balls separately with coconut chutney. See my recipe for coconut chutney here.