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Delicately seasoned with simple spices, this is one dish that you will relish. I have added only 1 tsp of coconut to bring down the calories, making this a sumptuous, healthy breakfast when compared to the coconut laden south indian original.

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Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
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Ingredients

1 1/4 cups rice flour (chawal ka atta)
1/2 tsp salt
1 3/4 tsp oil for greasing and tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry Kashmiri red chillies , broken into pieces
of asafoetida (hing)
8 to 10 curry leaves (kadi patta)

For The Garnish
1 tsp freshly grated coconut (optional)
1 tbsp finely chopped coriander (dhania)

Method

Combine the rice flour, salt and 1¾ cups of water in a bowl and mix well to a smooth batter of pouring consistency.
Grease a non-stick kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.
Remove on a greased thali and knead (while hot) using ¼ tsp of oil till smooth.
Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
Rub ¼ tsp of oil on your hands, divide the dough into 35 to 40 equal portions (small) and shape each into round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.
Heat the remaining 1 tsp of oil in another non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
Add the steamed rice balls, toss well and cook on a medium flame for another minute, serve hot garnished with coconut and coriander.

Nutrient values