Rice strips stuffed with spicy paneer mixture.
Ingredients
| • | kolam rice,soaked for 4 hours | 1 cup |
| • | Parboiled rice,soaked for 4 hours | 1 cup |
| • | Sesame oil (til oil) | 1 tablespoon |
| • | Sesame seeds (til) | 1 teaspoon |
| • | Asafoetida | 1/2 teaspoon |
| For filling | ||
| • | Paneer (cottage cheese),grated | 2 tablespoons |
| • | Scraped coconut | 2 tablespoons |
| • | Green chillies,chopped | 1 teaspoon |
| • | Ginger,chopped | 1/2 teaspoon |
| • | Green garlic,chopped | 1/2 teaspoon |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Salt | to taste |
| • | Sugar | 1 teaspoon |
| • | Lemon juice | 1 teaspoon |
| • | Cashewnuts,chopped | 4-5 |
| • | Zingo sauce | to serve |
Method
Drain and grind both the rice into a paste. Transfer into a bowl, add salt and mix well. Set aside to ferment for 4 hours. Take 1 cup of this rice paste in a bowl, add sesame oil, sesame seeds and asafoetida and mix well.
Grease the plates of a vadam stand with oil. Spread the rice batter on the plates and place the plates back in the stand.
Heat sufficient water in a pressure cooker, place the stand in it, cover and cook for 15-20 minutes without the weight. Remove the plates and set aside to cool. Cut into wide strips.
To make the filling, mix cottage cheese, coconut, green chillies, ginger, green garlic, coriander leaves, salt, sugar, lemon juice and cashewnuts in a bowl.
Peel the strips off the plates and place the filling in the centre of each and wrap to make rolls. Serve with Zingo sauce.
Drain and grind both the rice into a paste. Transfer into a bowl, add salt and mix well. Set aside to ferment for 4 hours. Take 1 cup of this rice paste in a bowl, add sesame oil, sesame seeds and asafoetida and mix well.
Grease the plates of a vadam stand with oil. Spread the rice batter on the plates and place the plates back in the stand.
Heat sufficient water in a pressure cooker, place the stand in it, cover and cook for 15-20 minutes without the weight. Remove the plates and set aside to cool. Cut into wide strips.
To make the filling, mix cottage cheese, coconut, green chillies, ginger, green garlic, coriander leaves, salt, sugar, lemon juice and cashewnuts in a bowl.
Peel the strips off the plates and place the filling in the centre of each and wrap to make rolls. Serve with Zingo sauce.
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