Tempered Stuffed Rice

Ingredients

• 1 cup cooked rice
• 1 cup boiled field beans (vaal or vaal papdi)
• 2 tbsp chopped red capsicum
• 1 tsp sugar
• 1 tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tsp garam masala
• 1 tsp cumin coriander seeds powder
• 4-5 tbsp chopped coriander leaves
• 1 tsp mustard seeds
• 1 tsp asafoetida
• 8-10 curry leaves
• 2 chopped green chilies
• as per requirement Oil
• as per taste Salt

Steps

1. Add 1 cup cooked rice to a mixer and blend well.
2. Add 1 cup boiled field beans in a mixer and blend coarsely.
3. For the filling, heat 1 tbsp oil in a pan. Add the blended & boiled field beans, 2 tbsp chopped red capsicum, 1 tsp sugar, 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tsp garam masala, 1 tsp cumin coriander seeds powder, salt as per taste and mix well. Saute for 1-2 minutes.
4. Add 2 tbsp chopped coriander leaves. Mix and remove from the flame. Allow the filling to cook.
5. Add salt as per taste in the blended cooked rice and mix well. Make 4 balls from the mixture.
6. Place butter paper on a flat surface. Grease it with oil. Also grease a rolling pin with oil and roll the rice balls into 4-5 inches diameter circle.
7. Place 1-2 tbsp filling on one side of the center keeping the edges empty. Gently bring together both the edges and join. Press and seal the edges.
8. Trim the edges by using a cutter.
9. In a pan heat 2-3 tbsp oil. Add 1 tsp mustard seeds and let them crackle.
10. Add 1 tsp asafoetida, 8-10 curry leaves, 2 chopped green chilies and 1-2 tbsp chopped coriander leaves. Saute.
11. Add the stuffed rice in the pan and roast from both sides. Let the tempering coat from both sides. Serve hot with pickle & chutney.