Rice Rawa Mutli/ Dumplings /Pundi

Rice Rawa Mutli/Dumplings/Pundi

There was a time when Mutli/Pundis were prepared by grinding soaked red rice and salt in hand grinder. Unless the batter is thick, the mutlis could not be shaped and water was added sparing while grinding. The mutli batter was not cooked first to shape mutlis then. Now that the usage of hand grinder is almost found nowhere, this rice rava mutlis taste best.

What you need:

1 cup rice rava (coarse powder)

2 tbsp grated coconut

2 and ¼ cups water

2 green chilies cut into 4s

1 medium onion minced

1 sprig of curry leaves cut finely

1 tbsp chopped coriander leaves (optional)

1 tsp oil

1 tsp salt (adjust to taste)

Recipe:

• ·        Heat a heavy bottomed or nonstick pan, add oil. When it is hot add onions, chilies and curry leaves one by one. Stir for a minute or two. Add the water and bring to boil.
• ·        When the water starts boiling add salt, coconut and coriander leaves.  Slowly start adding rice rava stirring continuously. See that no lumps are formed.

• ·        Put off the heat. Take a big plate. Keep putting a big spoonful of above mixture in the plate.
• ·        Wet your palm with water and shape each spoonful of above mixture into a round shape, make a hole in between and place it in the idli steamer.
• ·        Repeat till all the rava mixture gets over. Close the lid and steam for 5-6 minutes. Can make 8-10 medium mutlis.

·         

• .             Open the lid, insert a knife to check whether the multis are done. If the knife comes out clean, put off the stove and keep the lid slightly ajar to escape the steam.

·        Serve with hot coffee (and chutney if you prefer)

Tips

1.      Mutlis can be cooked without seasoning. If you are short of time add everything to the boiling water and proceed.
2.      Can skip coconut and coriander leaves, if the mutlis are served with chutney.
3.      If mutlies are served with chicken/mutton curry, not need to add onion, chilies. Just add coconut (optional) and salt to water and proceed.
4.      Can enhance the taste by adding a little sugar.
5.      Always use a long and strong ladle/wooden spoon while stirring the mixture.
6.      It is always best to keep the steamer ready before you start cooking rava. Instead of idli steamer, you can steam them in cooker, without the whistle for ten minutes (after the steam escapes freely out of cooker, lower the heat to medium and put off after ten minutes).

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