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Soak idli rice for 3 hours.
Grind to a batter just like we grind for idli/dosa, then add salt and coconut, mix well.
Heat a heavy-bottomed vessel or kadai and pour this batter.
Keep on stirring till the batter turns to dough consistency.
The consistency should not be sticky if you make balls with your hands.
After the dough cools down, it will not be sticky.
Make small sized balls (sedai sized) using the dough. Keep aside.
In another large vessel, boil water and add these balls in two batches (water should be enough to immerse these balls).
First add one portion of balls to water, cover with lid.
Cook covered for 5-6 minutes. (Keep the lid a little open to avoid over flowing when it starts boiling).
To check if the balls has been cooked or not, drop a ball from a height on to a plate. If the ball bounces a little, it is done, if not it is not cooked.
By simply looking at the balls you can understand that the rice balls are cooked or not. There will be a colour change.
Carefully take out the balls little by little, straining the water.
Now, crush pepper and cumin coarsely.
Heat ghee in a kadai and add pepper-cumin powder followed by curry leaves.
After some 30 seconds add these rice balls and mix gently so that the pepper cumin powder coats these balls.
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1&1/2 cups - idli rice
1/2 cup - coconut
Salt & water, as needed
1 tsp - pepper
1 tsp - cumin
1 sprig - curry leaves
1 tsp - ghee
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