Kadubu

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 15 kadubu

Ingredients :

1 cup rice semolina (idli rawa)
5 tbsp grated coconut
1 tsp cumin seeds (jeera)
2 tsp roughly chopped green chillies
2 tbsp chopped coriander (dhania)
2 tbsp chopped curry leaves (kadi patta)
1 tbsp oil
salt to taste

For Serving
coconut chutney
sambhar

Method :

Dry roast the rice semolina on a medium flame for 1 to 2 minutes. Keep aside.
Combine the coconut, cumin seeds, green chillies and blend it to a coarse mixture. Keep aside.
Put 3 cups of water , oil and salt in a deep pan and allow to boil on a medium flame for 5 minutes.
Add the coarse mixture, coriander and curry leaves, mix well and cook on a medium flame for 1 to 2 minutes.
Gradually add the roasted rice semolina while stirring it continuously , to make it like a thick upma. Keep aside to cool slightly.
Apply little water on your fingers and divide the upma into 15 equal portions.
Roll each portion using your palms and shape into a round flat tikki.
Repeat step 7 to make 14 more portions.Place all the flatten portion in a steamer over lapping each other and steam it for 20 minutes on a medium flame.
Serve immediately with chutney, sambhar.