I am not sure what the actual name for this dish is, but when I was a baby, I used to address this dish by this name and it stuck. My grand mother used to make this for breakfast every time we visited her. Here is the recipe.
Ingredients:
Rice Flour - 2 cups
Water - to make dough
Salt - one pinch
Coconut - either grated (1 cup) or tiny pieces. I personally prefer tiny pieces.
Method:
Add a pinch of salt in the water and heat. We do not want the water to be too hot, just drinkable type hot. Add the coconut pieces/gratings to the rice flour.
Use the hot water to make a dough out of the flour+coconut mixture. I
Once the dough is ready, make lemon sized balls out of it. My grandmother used to allow us use our imagination to create various shapes like a cup, a mortar and pestle. My brother was good at making a bird out of it. So, shape does not matter.
Steam these balls using an idli vessel or in a cooker for 5 min.
To check if the dish is ready, poke a tooth pick into it. If it comes out clean, it is done, else, let it steam for a bit longer.
Our steamed rice dumplings are ready.
This can be eaten as it is, with chutney podi or you can add spices to it.
if you want to add spices,
heat a spoon full oil in a pan, tamper some asafoetida, urad dal, mustard seeds, curry leaves, red chillies and add the rice dumplings into the pan. You may want to put the entire dumpling or cut the dumplings into half or one-forth. Just use your imagination and let your sense of smell and taste bud guide you.
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