Prep time: 10 mins | Steaming time: 15-18 mins | Yield: 12-14 lime sized mutli
- 1 cup fine rice rava (cream of rice)
- 1/2 cup grated coconut
- 2-1/8 cups water (or a little over 2 cups)
- 1 tbsp sugar (adjust to taste)
- 1-1/2 level tsp salt (adjust to taste)
2. In a heavy based (or non stick) saucepan bring 2-1/4 cups of water to a boil. Add the salt & sugar to taste, stir to mix and then gently add the rice rava and stir the mixture continuously with a long ladle (or wooden spoon *see notes) to avoid lumps from forming. Reduce the heat to a medium. Add in the grated coconut and continue to mix well.
3. The mixture will appear to be too smooth and paste like but don’t worry, it will thicken as the rava & coconut cook and also after steaming. When the mixture begins to leave the sides of the pan, remove it from the heat and transfer onto a plate. Allow to cool for half a minute.
4. Dabbing your fingers in a bowl of water at room temperature quickly pinch out lime sized portions of the rava coconut mixture and roll them into balls. With your thumb, form an impression in the centre of each dumpling making it look like a dimple.
4. Line a steel plate (that fits comfortably inside the idli steamer) with muslin cloth and place the dumplings on it. Cover them with a portion of the cloth and place the plate inside the steamer. Cover & steam for 15-18 mins. To check doneness, poke a knife through a dumpling, if it comes out clean (or with crumbs) it is done. If it is sticky and paste like, continue to steam for another 5-6 mins.
5. When done, remove carefully so that the steam within the idli steamer doesn’t make the dumplings soggy. Serve hot with chutney, sambhar, ghee & sugar or honey.Notes:
Use a long-ish spoon to stir the mixture as the heat from the steam may burn your hands. Wooden spoons are best as a steel one will get heated up quickly.
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