RICE KOLUKATTAI

NEEDED:

1 cup- rice flour
coconut - grated - 1 tbsp
hing
green chilly
very little  curry leaves (5)- opt
water  -  1 to 1 1/2 cups approx
salt
for tempering-  oil 1 tsp, mustard 1 tsp , 1 red chilly, curry leaves

METHOD:

• grind green chilly , coconut , curry leaves  in a mixy & keep aside.
• in a kadai , add the water  .
• when it boils add the ground chilly coconut paste ,hing, 1 tsp oil & salt.
• then add the rice flour little by little , stirring constant ,  so that no lumps form.
• when it thickens remove & allow it to cool.
• then make small  small balls with this rice mixture.
• grease a plate or a idly mould & place the mini ball in it.
• keep it for steam ( 7 min) & remove.
• in a kadai  , add 2 tsp oil &  temper mustard , curry leaves & red chilly .
• then add the mini balls & saute for 2 min .
• simple & tasty evening tiffin is ready.