Rice dumpling/Steamed rice balls with beetroot

Rice dumpling/Steamed rice balls with beetroot - ಪುಂಡಿ/ ಅಕ್ಕಿ ಉಂಡೆ/ ಒಗ್ಗರಣೆ ಉಂಡೆ 

This is something different than regular rice balls. The idea  is given by my hubby because one day he simply opened the door of fridge and he saw only one beetroot left over after the use; the day before I prepared sambar out of that. On that day I used to prepare rice balls; suddenly he told me that what will happens if we add beetroot while preparing rice balls…. I scolded him initially and then we added according to his suggestion. The taste was  good but I didn’t even thought about  this recipe or idea before that. Sometimes I don’t like to eat rice balls but if you prepare like this differently definitely you will eat if you don’t like also….!!:) 

  • White rice- 2 cups
  • Boiled rice- ½ cup
  • Grated beetroot- ¼ cup
  • Salt to taste
  • Grated coconut- ¼ cup
  • Oil- 2 tsp
  • Red chilly-1
  • Chana dall- 1 tsp
  • Urad dall- 1 tsp
  • Mustard seeds- ½ tsp
  • Curry leaves- 4-5

1. Soak rice for about 4-5 hours.

2. Grid the rice & coconut by adding required amount of water; add salt.
3. The consistency of the batter should be like dosa batter and it should not be too smooth.
4. Heat the pan; add oil and fry the chana dall, urad dall, red chilly, mustard seeds & finally add curry leaves.
5. Now pour the batter into the above pan and keep on stirring(avoid sticking to bottom) in a low to medium flame until it becomes like dough.
6. Prepare balls out of this dough and cook in the steam for about 15-25 min just like idli.
7. Serve it with any sambar , chutney or with coconut oil & pickle.
Rice dumpling/Steamed rice balls
Note: You can add carrot also instead of beetroot.

About Ashwini Bhat


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