I learnt this recipe from my maternal grandmother who lived till 93 and was a treasure trove of traditional recipes. Devendra bogam is usually made on Ganesh Chaturthi with the leftover coconut pooranam and rice dough after the kozhakkatais are made.
What you need
For the rice balls
Rice flour - 100gm
Water - 1 1/2 cups
Gingelly oil - 2 tsp
Salt – to taste
For the usili
Urad dal (soaked for 30 minutes) – 1/2 cup
Red dry chillies - 2
Green chilli - 1
Ginger, grated – 1 inch,
Curry leaves - 8
Asafoetida – 1/2 tsp
Cooking oil - 3 tbsp
Salt - to taste
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.
Shyamala Srivatsan is a primary school teacher who loves cooking and entertaining children.
