Tuesday, 11 October 2011

Rice dumplings in sweetened Coconut milk /Allipidi

Ingredients

1) Rice Flour – 1- cup – ( I used Nirapara appam podi)

2) Fresh grated coconut – ½ cup

3) Salt – 2 pinch

4) Cumin+cardom+dried ginger powder – ½ teaspoon

5) Water – 1 cup

For coconut Gravy

1) Water – 2 cups

2) Thick coconut milk – ¾ cups ( I used coconut powder- prefer always fresh coconut milk)

3) Sugar – 3 table spoon.

4) Salt – 1 pinch

5) Rice flour – 2 table spoon dissolved in ½ cup of water.
6) Cumin+cardom+dried ginger powder – ½ teaspoon.

Method

Boil 1 cup of water in a pan. Add a pinch of salt and ½ teaspoon powder of (ground jeera+crdomom+dried ginger). When the water boils well, switch of the gas & add the rice flour little by little and stir continuously. It will become into dough like consistency. Keep aside for few minutes, when a little cool, smear the dough with your hands using a little oil and knead the flour well. Take a small piece from the dough and make as tiny as small balls in a small goose berry shape and keep aside.

Take a thick bottom pan then boil 2 cups of water, pinch of salt, 3 table spoon of sugar & ¾ cups of thick coconut milk and boil it and add the rice dumplings and cook covered for about 12 minutes in medium heat. Lower the heat then add 1/2 table spoon of rice flour dissolved in water. Then stir continuously till the gravy thickens. Remove from fire add the freshly ground or crushed (cumin, cardamom & dried ginger) powder. Serve hot or cold.
 
BY GEETHU ELSA MATHEWS

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