- Parboiled Rice – 2 cups
- Red Chillies – 4 Nos
- Asafotida – ¼ teaspoon
- Mustard – ½ teaspoon
- Urad dhal – 1 teaspoon
- Coconut gratings – 2 tablespoon
- Curry Leaves – few
- Oil – 1 tablespoon
- Salt – 1 teaspoon or as per taste
Soak the rice in water for about 4 hours. Wash and drain the excess water. Grind along with red chillies, asafotida and salt to a coarse paste.
In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal and curry leaves and fry for a while. Then add the rice paste and stir well till it looks like thick dough. Add fresh coconut gratings and mix well. Cool it. Take a small lemon size balls and press gently by your fingers. Arrange it in a greased idli plate and steam it for ten minutes.