(My son exhibiting Foodie blogroll's tote bag)
Thanks Asha for the wonderful TOFA (Token OF Appreciation). I have already written about myself here.
Language Translations for beaten rice:
For other languages: refer here
Beaten rice (Thicker version): 2 cups
Yogurt/Curd: 1 cup
Salt: According to taste
Oil: 1.5 tsp
Mustard Seeds: ½ tsp
Urad dal: 1 tsp (optional)
Green chilli : 1 (chopped)
Curry leaves: 4-5
Grated coconut: 1 tbsp
Coriander leaves/cilantro: 1 tsp (finely chopped)
- Wash the beaten rice in water 2-3 times. Soak the beaten rice in water for 5-8minutes.
Drain the water. Add yogurt to the beaten rice & let it soak for another 10-15minutes. By now, beaten rice will become soft & spongy (firm yet).
- Prepare the tempering, heat oil in a small wok. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad dal & sauté till the dal turns golden.Add curry leaves, green chillies & sauté for another 10secs. Turn off the heat & pour this tempering to the beaten rice-yogurt mixture.
- Add salt, coconut, coriander leaves & mix well. Chill if needed.
- Serve it with pickle or papad.
- To make it more healthy, add some grated carrots, cucumbers or pomegranate seeds.
- Some people also add, fried onions to this. However I refrain from adding them as I prepare this mostly on Ekadashi (11th lunar day of Krishna & Shukla Paksha of every month in the Hindu Calender)