Recipe by

Visit website

Wish you All a very Happy Diwali.. Hope everyone is enjoying the festival. Today's post is going to be short because I've to cook for Diwali lunch, then attend an early Thanksgiving party in the evening. Too many things going on in the head and in the kitchen, so I'm going to keep this post short and simple. This dish is perfect for days like the one I'm having today. Too many things going on and suddenly you realize that you have only sweet dishes and forgot to make the savory dish. You also don't want to make anything deep...


34 serving

Total time

50 minutes




  • 1 cup Rice rawa ((store bought or home-made))
  • to taste Salt
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 tsp chana dal
  • 2 tsp Urad dal
  • 1 red chili (Dry)
  • 2 chilies (Green - slit)
  • 2 tsps almonds (- chopped)
  • 2 tsps Cashews (- chopped)
  • (1.25l) fish stock


  1. Bring 2~2½cups of water to a boil. Add salt to taste. Then slowly add rawa stirring continuously to avoid lumps. Cook covered on medium-low flame until rawa is completely cooked through and water is absorbed.
  2. Cool the mixture and form small balls. Set aside.
  3. Heat 1~2tbsp ghee in a saute pan; add mustard and cumin seeds; once the seeds start to splutter, add rest of the ingredients and saute until dals and nuts are golden.
  4. Add the rice balls and mix well so everything is evenly coated with the tempering ingredients. Serve hot.
  5. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now