Billa kudumulu / rice rava tikki's & onion chutney and my 100th post..!!

Ingredients

1)Rice Rava:

• 1 cup Rice Rava /Akki tari/Biyyapu rava
• 3 cups Water
• 2 teaspoons oil
• Salt to taste

2)Onion Chutney:

• 3 big onions,sliced
• 6-8 red chillies
• 1/4 cup grated dry coconut
• 1 tablespoon tamarind pulp
• 1 teaspoon grated jaggery(optional)
• salt to taste
• 2-3 tablespoon oil

for tadka:

• 1 teaspoon mustard seeds
• a sprig curry leaves
• 1 teaspoon ghee

You may like

Foie gras and onion chutney choux

Preparation

• 1)Rice Rava:
  Slightly roast rice rava until you could smell the aroma of it. Cool it completely. You can even fry it and keep it in advance and store it in airtight containers. Bring the water to a boil and add salt and oil to it,Once it starts boiling add roasted rice rava to it and keep on stirring until it gets cooked and forms a lump. Now turn off the flame.Let the mixture cool for a while(not completely) until you can handle the mixture with your hand. Grease your hands with little oil and take some mixture and make it into a smooth round and flatten to 1/2 inch thickness like a round or oval patties and give a nice shape pressing at the edges.Do follow the same procedure to prepare the remaining ones. Now on a heavy tawa pour 3 tablespoons of oil(on a medium flame)and place the prepared tikki's on it and shallow fry both sides on medium flame applying oil on both sides until golden brown and crisp.This is bit time consuming as it takes more time to get browned on both sides on low flame.so please be patient at this part. This should be roasted in such a way that when you try to tear a place it should split into two parts. Serve it hot with Onion Chutney or Coconut Chutney.
• 2)Onion Chutney:
  Grind red chillies, grated dry coconut,jaggery and salt to a coarse powder.
  Add sliced onions and tamarind pulp to it and pulse it in whipper mode.The mixture should be slightly chunky with onion bites. In a kadai heat oil and add ground mixture and fry for 8-10 minutes until brown and starts leaving the edges. Heat ghee in a tadka pan crackle mustard seeds and add curry leaves and fry for a minute. Add the tadka to the onion chutney and mix.