#RiceDumpling from leftover dough of Modhakam.
Some quantity of the dough of modhakam was leftover. I made a spicy dumpling after adding coconut scrap, peanuts, red chilly powder and other condiments.
Here is the recipe.
Ingredients :
1/2 cup Modhakam dough
[OR
1/2 cup Rice flour ]
2 Tbsp Soft Oats
2 Tbsp Coconut scrap
2 Tbsp Peanut, break into pieces
1 Tbsp Gram dal
1/4 Tsp Asafoetida
1/2 Tsp Mustard seeds
7 - 10 Curry leaves, chop nicely
1 or 2 Red chilly, break into pieces
1/4 Tsp Red chilly powder [ optional ]
1/4 Tsp Salt [ optional ]
1 Tsp Oil
Method :
Heat a kadai on a stove with oil over medium flame.
Splutter mustard seeds and then add red chilly pieces, gram dal and peanut.
Roast until dal turns golden color.
Now add curry leaves, asafoetida and red chilly powder [ if taken ].
Turn off the stove and transfer all roasted ingredients on to the leftover modhakam dough.
Then add oats and salt.
Knead well with hands. If needed sprinkle some water and prepare a tight dough.
Now dough is ready and it has to be steamed.
Heat an idly maker with 3 cups of water on a stove over HIGH flame.
Grease the idli plate/steamer plate,
Press dough with hands and make kozhukattai [ dumpling ].
and arrange over idli/steamer plate.
Place the idly plate/steamer plate with dumpling inside the idli maker.
Steam the dumpling for 8 - 10 minutes.
Check whether it has been cooked well by taking out a dumpling.
Transfer into a serving bowl.
Spicy nutty tasty rice dumplings are ready!!
Serve hot with tomato chutney or tomato sauce.
Note :
[ If rice flour is taken transfer all roasted ingredients to the flour.
Add oats and salt.
Then add warm water little by little and prepare a tight dough. Then make dumpling by pressing small small balls by hand. Then proceed as above. ]
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Some quantity of the dough of modhakam was leftover. I made a spicy dumpling after adding coconut scrap, peanuts, red chilly powder and other condiments.
Here is the recipe.
Ingredients :
1/2 cup Modhakam dough
[OR
1/2 cup Rice flour ]
2 Tbsp Soft Oats
2 Tbsp Coconut scrap
2 Tbsp Peanut, break into pieces
1 Tbsp Gram dal
1/4 Tsp Asafoetida
1/2 Tsp Mustard seeds
7 - 10 Curry leaves, chop nicely
1 or 2 Red chilly, break into pieces
1/4 Tsp Red chilly powder [ optional ]
1/4 Tsp Salt [ optional ]
1 Tsp Oil
Method :
Heat a kadai on a stove with oil over medium flame.
Splutter mustard seeds and then add red chilly pieces, gram dal and peanut.
Roast until dal turns golden color.
Now add curry leaves, asafoetida and red chilly powder [ if taken ].
Turn off the stove and transfer all roasted ingredients on to the leftover modhakam dough.
Then add oats and salt.
Knead well with hands. If needed sprinkle some water and prepare a tight dough.
Now dough is ready and it has to be steamed.
Heat an idly maker with 3 cups of water on a stove over HIGH flame.
Grease the idli plate/steamer plate,
Press dough with hands and make kozhukattai [ dumpling ].
and arrange over idli/steamer plate.
Place the idly plate/steamer plate with dumpling inside the idli maker.
Steam the dumpling for 8 - 10 minutes.
Check whether it has been cooked well by taking out a dumpling.
Transfer into a serving bowl.
Spicy nutty tasty rice dumplings are ready!!
Serve hot with tomato chutney or tomato sauce.
Note :
[ If rice flour is taken transfer all roasted ingredients to the flour.
Add oats and salt.
Then add warm water little by little and prepare a tight dough. Then make dumpling by pressing small small balls by hand. Then proceed as above. ]
You may also like to try
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Ideas for Dishes and side dishes
Recipe Index
Ideas for breakfast / dinner
Tiffin Recipes
For tasty Accompaniments
Chutney recipes
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