Semige

Ingredients:
2 cup Idli rice / Sona masoori rice
2 tsp Oil
Salt to taste

Method:

• Wash and soak the rice for around 4-5hrs
• Grind soaked rice into smooth paste by adding around 2 cups of water. The batter should be thin.
• Heat a wok with oil and pour the batter. Keep mixing the batter in medium heat until all the water evaporates and it turns to a thick lump of dough. If the lump of dough looks whitish(uncooked) then add bit water and repeat the process
• Pour the dough into a big plate and mak big lemon sized balls by applying little cold water or oil to stop it from sticking to your hands. (as shown below)
  

• Steam the rice balls in a steamer for about 30 minutes
• In a semige presser place the rice ball and press the noodle
• Serve it with rasayana / melara(majjige huli) /sambar / coconut oil with mango pickle