Fixings

Without moving Rice - 1/2 glass

Coconut - 1/2 container

salt & water - as required

System

Drench Idly rice for 3 hours.

Drudgery to a player simply like we crush for Idly/dosa ,then include salt and coconut ,blend well.

Heat a hurl bottomed vessel or Kadai and pour this hitter.

Continue Stirring, till the player swings to batter consistency. The consistency will be like,the mixture is very little sticky in the event that you make balls with your hands. After the mixture cools down,it won't be sticky. Make little estimated balls (sedai measured) utilizing the dough.Keep aside.

In another vast vessel bubble water and include these balls in two batches(water ought to be sufficient to submerge these balls). To begin with add one bit of balls to water, spread with cover. Cook secured for 5-6 minutes.(Keep the cover a bit open to maintain a strategic distance from over streaming when it begins bubbling) To check if the balls has been cooked or not,if u take out a ball and put it on a plate from little high,the ball ought to bob a bit. On the off chance that its not cooked, it wont be skipping. By essentially taking a gander at the balls you can comprehend that the rice balls are cooked or not.There will be a shading change. Deliberately take out the balls little by little,straining the water. I utilize still cooker for cooking these balls. Try not to include water more than a large portion of the vessel which ever vessel you use, as it bubbles it will over stream. Cook the second cluster of balls in the same way. The balls will be delicate and delicious that it can be ate as being what is indicated. Try not to squander the water, its consistency would now be similar to kanji(thick), so you can add jaggery and cardamom powder to it and bubble for 2 minutes and include a little drain and have as a beverage! You can likewise include essentially salt and margarine milk to that water remaining and have it as a beverage!

Then again else you can likewise attempt the accompanying: 

PEPPER JEERA RICE BALLS

For that you require

Pepper - 1 tsp

Jeera - 1 tsp

curry leaves - 1 spring

Ghee - 1 tsp

Technique: 

Pulverize pepper and jeera coarsely.

Heat ghee in a kadai and include pepper jeera powder took after by curry takes off.

At that point after somewhere in the range of 30 seconds include these rice balls and blend tenderly so that the pepper jeera coats these balls.