So coming back to Pidi recipe, here it goes.
- Rice flour (fine)- 1.5 cups
- Coconut, shredded - 1/2 cup
- Coconut milk - if using thick paste - 4tbs or if using coconut milk as such - 2.5-3 cups
- Salt to taste
- Shallots, sliced - 1/4 cup
- Cumin seeds - 1/2 tsp
- Boil 1.5 cups of water. ( use same amount as rice flour)
- Add shallot , cumin seeds, coconut and salt to it.
- After a minute, add rice flour mix it well with water using wooden spatula or stiff laddle
- Switch off the flame
- Once the flour is almost mixed with water keep it closed till the dough is cooled enough to be touched with hand (it should still be warm)
- Knead the dough with hand well and make small balls out of it.
- Heat 2.5 -3 cups of coconut milk in a sauce pan. (if using coconut paste, make thin coconut milk using 3 tbs of coconut milk paste = 2-3 cups of thin coconut milk)
- Once the coconut milk is about to boil, add pidis/ rice balls in to it. (don't stir). All balls must be fully dipped in coconut milk. If needed, add more coconut milk
- Cook pidis in low flame for 5 minutes.
- Give careful stir in between so that pidis don't stick to the bottom and also the stir should not break the pidis
- Once the coconut milk consistency is thick enough for your liking (some like it thick like me or you can leave it thin too )and pidis are fully cooked through ( took around 15-20 minutes for me), switch off the flame.
- Pidis can be served with chicken curry
- You may add 1-2 tsp of sugar to the coconut milk to add slight sweetness to the pidis, this is optional
- I have used Nirapara pathiri podi for making pidi