Ingredients:
1/2 cup jeerakashala rice/ kaima rice/ raw rice
1/4 cup cooked rice
1/2 cup grated coconut
small piece (2 tbsp ) onion
1 1/2 tsp fennel seeds
300 gm mussels / kallummakaya, cleaned
1 tsp + 1 tsp ginger-garlic paste
3/4 tbsp chilli powder
1/4 tsp turmeric powder
1/4 tsp pepper powder
2 green chillies, finely chopped
1 sprig curry leaves, chopped
2 small onions, finely chopped
1/4 tsp garam masala
3 tbsp coriander leaves, chopped
salt to taste
oil, as required
Preparation:
- Wash and soak the rice in water for 3 hours.
- Clean the mussels and marinate it with 1 tsp ginger-garlic paste, chilli powder, turmeric powder, pepper powder and salt.
- Heat 3-4 tbsp oil in a pan and fry the marinated mussels and keep it aside.
- Heat 2 tbsp oil in the same pan and add 1 tsp ginger-garlic paste, chopped green chillies and curry leaves and saute till raw smell goes.
- Add finely chopped onions and saute well adding little salt till soft.
- Add garam masala and mix well. Then add fried mussels into this and mix well.
- Add chopped coriander leaves and mix well. Switch off the flame.
- Grind the drained rice adding cooked rice, grated coconut, small piece onion, fennel seeds, salt and 1 cup of water to a smooth batter.
- Transfer to a bowl and add little more water and mix well.
- Add the prepared mussels masala (reserve little to sprinkle on top ) into this batter and mix well.
- Heat 1 tsp oil in a non stick frying pan on medium flame.
- Add the batter into the pan and sprinkle the reserved masala on the top and cook covered at low flame for 15 minutes or until set.
- When the bottom and sides turns lightly brown, flip it over and cook other side for 8-10 minutes.
- Switch off the flame and keep it aside to cool little and then cut into pieces and serve…
