Rice Balls with Chickpeas (Brown) Curry

Rice Balls with Chickpeas (Brown) Curry

Rice Balls with Chickpeas (Brown) Curry

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Mostly when we think about rice balls in India it’s generally made of leftover rice, onion, with some green chilies and deep-fried them. To avoid deep frying them have steamed them and instead of leftover rice, have used rice rava made at home (i.e. making rice rava is fairly easy we have soak rice for 4 to 5 hours and dried the rice on plain cloth and then coarsely grind the rice).

Rice Balls with Chickpeas (Brown) Curry

If you do not have the time to soak one can just wash the rice and dry it and coarsely grind it. Normally for making this rava would recommend aged rice for good results.

Rice Rava can be used for making rice porridge/kanji (which is a stable diet in some parts of Tamilnadu (Southern Indian state). On Ganapathi Festival rice balls are offered as offering to god during the pooja, Rice Kheer also made from Rice Rava.

Have served rice balls with chickpeas (brown) curry, it was a hit with my daughter and wife, I was afraid my daughter would end with a bad stomach for the number of rice balls she was eating.

Let’s see how to make the rice balls:

Rice Balls with Chickpeas (Brown) Curry


Nutritional Value: 430 Calories / Serving Fat 22 cal Carbs 343 cal Protein 65 cal

Course Breakfast, Main Course
Cuisine Indian
Keyword Chickpeas (Brown) Curry, Chickpeas Curry, Rice Balls
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 430 kcal
Author Kalyon Subbarao

Ingredients

  • 2 ½ Cups Rice Rava
  • ¼ Cup Channa Dal Parboiled
  • 1 tsp Black Pepper Grounded
  • ½ tsp Oil
  • Salt to taste

Instructions

How to Make Rice Balls with Chickpeas (Brown) Curry………………?

  1. Heat Water (for 2 ½ cups of rice rava I have used 3 ¼ cups of water), at this stage, add oil and salt should be added to the water and let it come to boil.
  2. Once it is boiling hot now add the rice rava and cook it in slow flame for 10 to 15 minutes (cover and cook).
  3. At stage add the parboiled Channa dal and the grounded black pepper and let them cook along with the rice rava in slow flame.
  4. After 15 minutes switch of the heat and let the mixture/dough cool down. Once it’s cool, the mixture/dough has to be mixed thoroughly.
  5. Oil your palms and make them into roundels and steam them for 10 to 15 minutes.
  6. Serve the rice balls with Chickpeas (brown) Curry. Click here for the recipe of Chickpeas (brown) Curry.

Recipe Notes

  • While steaming the rice balls leave some space between the rice balls, as they expand when they are steamed they need space.
  • Make them into roundels/balls when the dough is lukewarm, as it easily made into balls.


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