2tbspChana dalSplit bengal gram, wash & soak in water for 30 minutes.
1/2tspSaltor as required
2 to 2 1/2CupsWater
Wash, soak the rice for 30 minutes and drain all the water. Spread on a paper napkin to dry out for an hour.
In a blender, grind it to a coarse rava and then sieve it. Use the rava which is in sieve.
Heat oil/ghee in a saucepan over medium heat. Add cumin and asafoetida. Now add in the soaked channa dal, salt and stir for a minute.
Add water and bring to a boil.
Reduce the heat, add rava slowly into the boiling water and keep stirring until the rava absorbs all the water. Cover with a lid and after a minute turn off the heat.
After 15 minutes, with wet hands make small balls while it is still hot. Sprinkle some water if rava is too hard or breaking.
Use an idli steaming stand or any perforated plate to steam these rice balls. Place rice balls on the plate.
Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 8-10 minutes (without the whistle).
Serve with chutney of your choice.
You can also add soaked moong dal along with chana dal in the recipe.
As I made quite a neutral version which is good to serve with savoury chutney. You can make it more flavourful if you are going to have it as such. For this, you can add mustard seeds & curry leaves to the tempering. You can also make it spicy by adding chopped ginger and green chillies.
Adjust water according to the rice you are using. Usually 1:2 ratio of rice to rava respectively works. If you have any doubt, add half a cup extra water.
If using pressure cooker to steam the balls, steam without placing the weight.