Kaliyadakka / Fried Rice Balls

Kaliyadakka / Fried Rice Balls

My first scary incident while we were in Maldives was with kaliyadakka. Thought of giving surprise to Gireesh who returns from morning duty, I made the dough for kaliyadakka. Probably with a little bit of excess water and lack of experience in its explosive nature (never witnessed it spluttering at home while mom cooks) my rice balls in oil started to splutter. It blast like tiny bombs. I tried to switch off the gas stove but my hands got burned. Ohhhh! Thanks to his friends who rushed with medicine.

Ingredients:

Rice flour - 1 cup

Urad Dal flour – 1 tbsp

Grated coconut – ¼ cup

Cumin seeds – 1 tsp

Sesame seeds - 1 tsp (optional)

Salt to taste

Oil – to fry

Method:

Soak raw rice for few minutes, dry it under shade and powder it finely. Mix urad dal, grated coconut, cumin seeds to the rice flour and sprinkle salt water. Knead well to make thick dough. Make tiny balls with a very little piece of the dough by rolling using both palms and leave them on tissue / voile cloth for few minutes so that water if any left will get absorbed.

Heat oil to deep fry, first drop one ball to check the heat and if that pops up then can drop the rest. Toss them on both sides. When they turn golden brown remove and drain on draining pan.

Serve hot with tea and store the rest in air tight containers.

Note: 

1. Do not add too much water as it will splutter when deep frying. Make holes with tooth pick will help too.
2. A good old tip: adding sesame seeds will avoid balls from spluttering.