The meaning of this dish means, a tasty fruit. This a very old recipe from our grand grand grand parents... The way of cooking is also very traditional. As all the traditional foods, the recipe needs very simple items but need little bit time and effort to have this tangy, tasty tiffen.
Ingredients:
1. Raw rice - 1 cup
2. Sour curd or yogurt - 1 cup
3. Salt - as required
4. Green chillies - 4-5 ( less or more as required)
Seasoning:
1. mustard seeds - 1 tsp
2. curry leaves - 2 twigs
3. Hing - 1 tsp
Method:
1. Soak rice for a minimum of 1 hr - 3 hrs.
2. Grind the rice finely with curd, salt and water. The consistency of the batter should be very watery like rasam.
3. Take a big thick bottom wok. Add few tablespoons of oil, once it gets heated add mustard seeds, curry leaves and hing. Once they get popped, add the grind rice mixutre and keep stirring with a steel spatula without leaving hands. It required little bit effort to avoid sticking and burning.
4. Once it is completely cooked, transfer it a bowl. Once it gets warm, pat it to thin, palm size patties in a clean white wet cloth. This is done to avoid dryness.
5. Serve this traditional dish to your family and friends with mango or avakkai pickle.
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