Akki pundi ( Rice balls )

This is famous dish of Dakshina Kannada ( South canara) district of Karnataka. Usually it is prepared using boiled rice ( Kuchulakki). But you can prepare using white rice too. I used white rice here.

Ingredients

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2 cups rice

4 cups water

A small spoon of salt ( vary according to your taste )

Method

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1. Wash the rice and drain the water.

2. Spread it over a plate and allow it to dry completely. It may take some 3 to 4 hrs.

3. Grind the dried rice without water coarsely. The consistency should be of Rava which is used to prepare Upma ( Uppittu ).

4. In a bowl, boil the water along with salt. Then add coarsely ground rice into it and stir continuously.

The stirring should not be stopped otherwise it might get stuck to the bottom of the vessel. The rice mix is done when the whole mix comes up as a mass leaving the bottom of vessel.

5. Allow it to cool partially for 5 to 10 minutes. Then make balls of medium size.

6. Cook it in steam for 15 to 20 minutes.

Now your rice balls are ready to be served with Chutney or sambar. It goes well with jaggery syrup and ghee too.
How to prepare jaggery syrup??