Rice (Eenthu) balls in black gram gravy

From wiki: Eenthu is a plant, which is commonly found in Nilambur, Palakkad, Wayanad and also in some parts of Central Travancore. These plants grow tall and belong to the family of palm trees the seeds of which are edible. Usually flour is obtained from the crushed and powdered seeds and this flour mixed with rice flour is used to prepare nutritious dishes. It is a storehouse of proteins, carbohydrates and has curative as well as aphrodisiac properties.

The original version of the below described dish is made with “eenthu podi”. It is difficult for me to get eenthu podi here in Chennai and honestly speaking, I have never tasted the original version. My mom used to make this with rice flour or whole wheat flour and we used to enjoy it when we were kids. It’s a healthy one pot meal. To make it more nutritious, I have made the dumplings with a mixture of rice flour and wheat flour. Its quite flavourful and healthy too.

Ingredients:

For the dumplings:

• Roasted rice flour 1/2 cup
• Wheat flour 1/2 cup
• Salt as required
• Hot water as required

For the gravy:

• Black Bengal Gram/black chana 1/2 cup
• Salt to taste
• Chilli powder 2 tsp
• Coriander powder 2 tsp
• Turmeric powder 1/2 tsp
• Oil 1 tbsp
• Onion 1 medium finely chopped
• Coconut pieces 1-2 tbsp (optional)
• Curry leaves 2 sprigs
• Mustard seeds 1/2 tsp

Method:

• Mix both the flour and add salt to it.
• Pour 1 cup or a little more hot water to the flour mixture and keep it closed for 5-8 minutes.
• Knead the dough and make small marble sized balls out of it. Keep a large pot filled with water and allow it to boil.
• Drop the balls into the boiling water, add a pinch of salt and drizzle some oil on it. Cook till the balls are fully cooked
• Drain the water and keep the balls aside. Do not throw the water.
• Pressure cook the black chana with little turmeric powder and salt. Cook well.
• In a kadhai, pour some oil and add mustard seeds. Add curry leaves when they crackle.
• Add finely chopped onions and saute them till its translucent. Add chopped coconut pieces and fry them too.
• Add chilli powder and coriander powder and fry till the raw smell goes off.
• Add some of the drained water and boil.
• To this add the cooked flour balls and cook well till all the masala gets infused into the balls.
• Adjust salt and consistency. Serve hot. Doesn’t need any accompaniments.

Notes:

• If you like/want you can add 1/2 cup thick coconut milk to the gravy while it is boiling. It adds to the flavour.
• Adjust the spices as per your taste buds.
• Increase or decrease the amount of chana as you like.
• You can dry roast some grated coconut, grind it into a fine paste and add it to the gravy.