"Neer Urundai" literally means "Water Balls" . These are rice delicacies cooked directly in water. These are made from par boiled rice and are a rich source of vitamin B and protein.
These are very light snack and could be a light breakfast or dinner.
Ingredients
These are very light snack and could be a light breakfast or dinner.
Ingredients
- 1 cup of par boiled rice (idli rice)
- Pepper corns/Jeera
- 1/2 cup coconut
- Salt
Pre-cooking
- Soak the rice in water for approximately 4 hours
Method
- Grind the rice with water and salt like we do for idli/dosa
- Once the batter is formed, heat a kadai and add it.
- Stir continuously in medium flame until the dough becomes soft.
- You should be able to make balls out of it. That is the consistency.(It is in the same consistency as kozhukatai dough)
- Boil water in a stock pot.
- In the meantime make small balls out of the dough.
- Once the water starts boiling add balls to it in a batch.
- Balls are done when they start floating and change colour.
- Drain the water properly and keep for serving.
- These neer urundais can be eaten directly or season them with cumin/pepper fried in ghee as below:
Serving suggestions
- These taste best when hot.
Tips
- Take little care when making the dough. Do not burn them in the pan.
- While adding the urundais to the water, do not stir it until they are settled down.
