A snack for a festive evening

Cooking instructions

To make the rice balls boil water, add a pinch of salt and 1/2 tsp of gingelly oil. Place a kadai on a low flame, and add the flour stirring continuously till the dough is formed. Remove from stove and keep aside. Use the left-over gingelly oil to grease your palm and roll small balls from the dough. Steam for five minutes.

For the usili, coarsely grind urad dal, chillies and ginger, with very less water. Steam in a cooker or microwave. Heat oil, add mustard seeds.

When it splutters add curry leaves, asafoetida and the ground mixture. Add some more oil if required and stir well. Now add the steamed rice balls, mix well, cook for two more minutes and serve hot.

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