How to make rice dough ( Basic cooking)

Today's basic cooking is about how to make rice dough..It's used for number of ways to create delicious recipes ...
Rice dough can be made in 2 types of rice in Kerala it's made in parboiled rice & in Karnataka it made in raw rice..I prefer to use the former for dumplings the way mom used to make e.g -Savoury Rice Dumplings , Meen ( fish) pathri& ella ada / patholi &semige / rice sevai(Mangalorean rice noodles )....

1-Ingredient for parboil rice dough : The authentic way but not a fast process...

• 200 gm parboil rice.
• 1/2 cup grated coconut.
• 1 tsp saunf / fennel seeds.
• 1 tsp salt or according to your taste.

Method : 

• Wash the rice well, pour three able the amount of  hot water over the rice cover & let it soak for 5-6 hrs..( Soaking the rice in hot water makes the rice soft & grinds faster)
• Drain the water & grind the rice,grated coconut,saunf, salt to a fine paste adding little water as possible to make a thick paste....
• Can store them in air tight containers & freeze them for 1 week...
• Thaw & knead well before use

2-Ingredient for raw rice dough: This is fast & easy..All you need is rice flour..

• 1/2 cup fine rice flour.
• 3/4 cup or as required hot boiling water.
• 1/4 tsp salt or according to you taste.
• 1 tsp oil.

Method :

• Boil the water & keep aside.

• In a deep bottomed pan add the rice flour, salt, oil & mix well..
• Pour hot water little by little stirring thoroughly with a spatula till you get lumps or enough to make a paste ( you can't use your hands coz the mixture will be very hot) cover with a lid till its warm enough to use your hands..    

• Once it's warm enough using you hands knead the mixture ( if required add hot water) until you get a smooth & soft dough( no need to knead like a bread dough) cover or else the dough will end up drying..It's ready to use for modak, Iddiyappam , patholi etc......

Check out- Savoury Rice Dumpling
             
                   Iddiyappam

                  Meen ( fish) pathri