Akki tari kadubu ( rice rava dumplings) undlige

 

Ingredients

Akki tari ( raw rice rave//sooji)—2 cups

Fresh grated coconut (kayi turi//nariyal )—1/2 cup

Green chillies (hasiru menasina kayi//hari mirch)—3

Karibevu (kadipatta//curry leaves)—2 tablespoon finely chopped 

Coriander leaves (kothambari soppu//hara  dhaniya)—3 tablespoon finely chopped 

Water—4 1/2 cups

Salt—to taste

Oil—2 tablespoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Sasive (mustard seeds)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Uddina belle (urad dhal)—1 tablespoon 

Idli steamer

Method 

Dry roast akki tari on medium flame in a kadai or pan for 5 to 6 minutes until it turns to light brown in colour.

Transfer to a plate and keep it aside.

Then in the same kadai,heat oil add sasive and jeera,when it starts spluttering add in urad and channa dhal.

When dhals turns to light brown add chopped green chillies and karibevu.

Next add water,salt,coconut grated,coriander leaves.

Let water to boil on medium flame.

When water starts boiling, lower the flame and pour the akki tari slowly and keep mixing thoroughly.

Ensure no lumps are formed.

Cook on low medium flame for about 4 to 5 minutes,keep stirring.

When akki tari gets cooked and comes together like a mass switch off the stove.

When mixture is still warm,pinch a portion of the dough and make round  or oval shaped ball out of it.

Arrange these dumplings (balls) in a greased idli plates.

Keep them in idli stand and steam cook for 7 to 8 minutes.

Once done take out from platers. 

Serve hot kadubu with chutney and ghee,curd.