Tabilabilla

Also called upma-adai or upmadry. South Indian cutlets

Ingredients

Rice 1 cup
Tuvar dal 1 tbsp
Chenna dal 1 tbsp
Urad dal ½ tbsp
Jeera about 1 tsp
Salt to taste
Red chillies
Green chillies
Ginger
Mustard seeds
Asafoetida
Oil

Get Cooking!

1. Soak the tuvar dal, chenna dal and urad dal for a while. Grind to a coarse paste with the jeera and keep aside.
2. Grind the rice to a coarse powder (rava consistency)
3. Saute some mustard seeds, the chillies in some oil. Add the ginger.
4. Pour in 2 cups of water. Let it boil.
5. When it boils, add the dals paste while stirring. Add salt.
6. Then add the rava slowly taking care that no lumps are formed.
7. Keep stirring, till the rice is cooked.
8. Let this cool down a bit.
9. Make small cutlet like things with the rice mix that has been cooked.
10. Heat a tawa, place the tabalabilla on the tawa, cook them on both sides, pouring a little oil around them, flipping them now and then
12. Once both sides are golden brown, take them off the tawa. Repeat this with the rest of the rice mix.
11. Serve with chutney, sambhar.