This dish is a north Kannada favourite. I learnt to make it from my mother-in-law.
What you need
Boiled rice – 2 cups
Salt - to taste
Coriander leaves – a few
For sautéing
Mustard seeds - 1tsp
Curry leaves – a few
Green chillies, chopped (optional) - 2
Oil - 2 tsp
Cooking instructions
Soak the rice for atleast four hours.
Grind the rice to a slightly thick, coarse consistency.
In a pan, add oil and sauté mustard seeds, curry leaves and chillies.
Mix it with the prepared flour.
Heat a kadai with oil.
Make small flat rounds of dough and deep fry in the kadai.
Serve hot with coconut chutney.
Gokila Ramaraj is a homemaker who loves to try new dishes. Handwork and designing kolams are her other hobbies.
