I was introduced to this dish at Rayalaseema Ruchulu restaurant,(Hyderabad) and I always go back for more. This teamed with really spicy Kheema and loads of ghee to cut the spice is the winner when it comes to enjoying Rayalaseema food for me.
Serves - 2
Time Taken: 25 mins (approximately)
Ingredients needed:
Ragi flour - 1 cup
Rice - 1/2 cup
Salt to taste
Water - 4 cups
Method to prepare:
Clean and soak rice for 15 mins (approximately)
Take water in a saucepan, bring it to boil.
Once the water starts boiling, add the drained rice and salt.
Cover and cook the rice until the grains are soft.
When the rice is cooked and soft, just add the ragi flour into the pot. Do not stir at this point, but allow it to cook.
Cover the pan and let it cook on sim heat for few mins, until the steam lifts the plate covering the pan.
Remove the cover and using a roll pin to stir the mixture thoroughly until you see no lumps.
Simmer the stove and allow it to cook for 10 mins (approximately)
Take a vessel, wet it with water, then scoop a portion to this wet vessel and rotates the vessel. It automatically becomes a ball.
No comments:
Post a Comment