Rice Moong balls

Name: Rice Moong balls
Cuisine: Indian
Ingredients: 2 cups idli rava(coarsely ground parboiled rice); 1/4 th cup moong dal; 4-5 Tb grated coconut; 2 green chillies finely chopped; 1-2 dried red chillies; 2 tsp grated ginger; 10-12 curry leaves; 1/4 tsp asafoetida; 2 tsp oil/ghee; 1/2 tsp mustard seeds; 1/2 tsp urad dal; 1/2 tsp gram dal; to taste Salt

Shuchi Jain @shuchi_191171

#goldenapron
( wk 2)
A popular tiffin(morning/evening snack) of South India. Easy preparation and super tasty.
It is gluten free and if you are not adding ghee, then it becomes a Vegan tiffin too. You can shape them into oblong dumplings or like balls - completely your choice. You can carry this for your pot luck parties or make them for week day or weekend dinners , pack them for picnics or office/school tiffin box.

Shuchi Jain @shuchi_191171

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Ingredients

2 cupsidli rava(coarsely ground parboiled rice)
1/4th cup moong dal
4-5 Tbgrated coconut
2green chillies finely chopped
1-2dried red chillies
2 tspgrated ginger
10-12curry leaves
1/4 tspasafoetida
2 tspoil/ghee
1/2 tspmustard seeds
1/2 tspurad dal
1/2 tspgram dal
to tasteSalt

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Steps

1

Grind dry moong dal coarsely in a blender. If you would like to make the rava at home, then you will simply have to coarsely powder the raw rice to a granular stage. Sieve it to get rid of the flour, so you have only the granular stage of rice with you.
2

Heat oil/ghee in a pan. Add mustard seeds and when they crackle add asafoetida/hing, urad dal and gram dal. Then add dried red chillies, green chillies, ginger and curry leaves.
3

Now add moong dal powder and grated coconut. Fry for 2-3minutes. Then add about 5cups of water(may vary with quality of rava). Mix well.When water comes to boil add idli rava and salt to taste.
4

Mix continuously to avoid any lumps. Cook on medium flame till water is absorbed completely. Switch of gas and cool slightly. When it is warm enough start making the balls.
5

Grease idli moulds and place the balls on it. Steam them for 10-12minutes. Serve them with coconut chutney, sambhar/rasam.