These rice balls (neer urundai) can be eaten as it is or seasoned with little ghee and pepper powder.
This recipe is the traditional Thanjavur way. Instead of putting in the boiled water, you can place all the rice balls in a greased idli plate and steam it like idli.
Neer Urundai
Course: SnacksCuisine: Indian, TamilDifficulty: MediumServings
8
servingsSoak time
6
hoursCooking time
20
minutesThese rice balls (neer urundai) can be eaten as it is or seasoned with little ghee and pepper powder.
Ingredients
Par boiled Rice – 2 cups
Coconut gratings – 1 cup
Salt – 1 teaspoon
Directions
- Soak the rice in water for about 4 to 6 hours.
- Drain the water completely and grind to a coarse paste.
- Add salt and coconut gratings and mix well.
- The dough should be thick enough to make balls. Make lemon size balls.
- In a thick bottomed vessel pour enough water (say about 8 to 10 cups) and bring to boil.
- When it starts boiling, gently drop 4 to 5 rice balls. Reduce to heat to medium. Allow to cook for two minutes.
- Then add another 4 balls. Repeat this till you finish all the balls.
- Gently stir using a flat spoon. Allow to cook in low heat for five to ten minutes. You can also check one ball with a spoon whether it is cooked well in the middle also.
- Remove from stove and take out all the rice balls from the water.
- The cooked water will be like porridge. You can have it with little salt or sugar.
Notes
- You can add jeera and pepper seasoning to this. For seasoning, put one teaspoon ghee in a kadai. When it is hot, add all the cooked rice balls and sprinkle coarsely crushed pepper and jeera powder and little salt and mix well.