mangalore |

For the stuffing

1 Cup of Rava (Suji)

1/2 Cup of Coriander Leaves Chopped

1 Tsp Mustard Seeds

1 Tsp Jeera

1 Tbsp Lemon Juice

1/2 Tsp Hing

1/2 Cup Grated Coconut

Salt To Taste

2 Green Chillies finely chopped

A pinch of Sugar

5-6 Curry Leaves

1/2 Tsp Urad Dal

1/2 Tsp Chana Dal

2 Tbsp Oil

1 to 2 Cups of Hot water

For the batter

1 Cup Besan

1/2 Tsp Turmeric Powder

1/2 Tbsp Chilli Powder

Salt to Taste

Oil for Deep Fry

Method

Heat 1 Tbsp Oil in a Kadai and add the mustard seeds and when they splutter add chana dal, urad dal, hing, curry leaves, green chillies. Roast till they turn light brown. Add roasted Rava(Suji), sugar, salt and lemon juice. Add hot water and stir the mixture till it turns thick. Add Coriander leaves and set aside. Let it cool for 10 to 15 minutes.

Now, you can shape it as you wish.

In a bowl, mix all the ingredients for the batter. Dip the Suji Mixture ball, making sure that the batter covers all the sides.

Deep Fry on a medium flame. Serve with coconut chutney..

Ingredients:
2 cups beaten rice

1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
2 tsp Coriander Seeds
1/4 tsp Cumin Seeds
3 Red Chillies,
4 Curry Leaves
3 tsp Sugar
Salt to taste.
1/4 cup Fresh Grated Coconut

Method:
Keep a pan on medium flame, add oil. When the oil is hot, add mustard seeds and urad dal, fry for a few seconds. Add curry leaves. Now add coriander seeds, cumin seeds and red chillies and roast for 2 minutes. Put the above spices in a mixer jar and grind to a fine powder. Add the coconut, sugar and salt into the ground powder and grind again. Mix the above ground masala into the beaten rice and mash with hand till it blends well.

Serve with Upma (Sajjige) and Hot Tea.

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