Fermented Rice Balls

(15 pieces)

200 grams urad dal
½ teaspoon fenugreek/methi seeds
500 grams rice
2 small onions
4 green chillies
20 curry leaves
Water as required
Salt as required
4 teaspoons refined oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds


Mix urad dal, fenugreek seeds and rice along with a little salt.
Soak in water and leave overnight to ferment.

Next morning drain the excess water and grind well.

Add a teaspoon of water to form a smooth batter and transfer to a bowl.

Heat oil and add finely chopped curry leaves, onions, green chillies; also add cumin seeds and mustard seeds and Saute. Pour into bowl and mix.

Grease the holes of a paniyaram/appam pan with oil over a medium flame.
Pour the batter into the holes and drizzle oil over the edges.
Cover with lid and allow to cook for 5-7 minutes.

When the balls have risen and have turned fluffy, turn off the flame. Scoop out the balls and transfer them to a serving dish.

Serve with coconut or mint chutney.