Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.
Rice Flour Balls With Methi Leaves
Methi leaves, or fenugreek leaves, are a very flavorful leafy vegetable containing folate, riboflavin and vitamins A, C and K. The leaves are also low in calories and rich in antioxidants.
Rice flour is a flour that is made from rice. It is used in a variety of dishes like pancakes, fritters, roti etc. It can also be used as a thickener in some soups.
Methi leaves rice flour balls are a unique and tasty dish. They're not too spicy, which makes them a favourite with many children.
Pair this dish with any chutney or sambar.
|Prep time||Cook time||Ready in||Yields|
- 4 cups water, or as needed
- salt, to taste
- 1 teaspoon ghee (clarified butter)
- 1 cup rice flour
- 1 1/2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1/4 teaspoon hing (asafoetida)
- 1 to 2 green chilies, chopped
- 1 onion, chopped
- 1 cup methi leaves (fenugreek leaves), chopped
- 1/2 lemon
- Wash and chop the methi (fenugreek) leaves. Chop the onion and green chilies. Set aside.
- In a vessel or pan, add water, salt and ghee. Close the lid and let it come to a boil.
- Add rice flour to the boiling water, mix well over low flame and stir continuously till it forms a single mass. Break lumps if any. Switch off the flame.
- Transfer this mixture to a plate. Let it sit for 5-7 minutes or till it cools down slightly.
- When the mixture is cool enough to knead with your hands, start kneading the dough. Dip your palm in cool water if the dough is still a bit hot. Form a soft pliable dough.
- Pinch a small portion of the dough and make a small ball. Repeat the same procedure with the rest of the dough.
- Take an idli stand or steaming plate, grease it with oil and transfer the prepared balls to the plate.
- Boil water in idli cooker or steamer, close the lid and steam-cook for 15 minutes over medium flame.
- After 15 minutes, open the lid and check to see if the balls are steamed properly. If balls are not sticky then they are done. Switch off the flame.
- In a frying pan, heat oil and splutter mustard seeds. Add urad dal and chana dal. Saute for a few seconds.
- Add thing and saute till lentils turn golden brown.
- Add chopped green chilies and onion. Fry till the onion turns translucent.
- Add chopped methi leaves and salt. Fry till the leaves shrink. Close the lid and cook over low flame for 2 minutes.
- Open lid and mix once. Add steamed rice balls and mix gently without breaking the balls. Mix till methi leaves combine well with the rice balls.
- Add the juice of half a lemon, give a quick mix and switch off the flame.
- Serve hot with any chutney or sambar. Enjoy.
Step-by-Step Photo Guide
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- You can increase or decrease the number of green chilies.
- Adding lemon juice is optional.