For spinach balls:
2 cups fresh spinach chopped
1 cup overcooked cooled rice (any)
1 cup wheat flour
1/4 cup rice flour
5 green chillies crushed
1″ piece ginger grated
1/2 tsp. turmeric powder
1/2 tsp. cumin seeds crushed
2 tbsp. oil or butter
1 cup cheese grated
1 tbsp. butter
1 tomato sliced thinly
1 carrot grated
1 capsicum slice thinly
Wash, steam spinach for 2 minutes.
Press out all excess water, spread in a large bowl or plate.
Add all other ingredients for balls, make soft dough.
Using oil or dry flour, make round pingpong ball sized rounds.
Place balls in a perforated upper part or a steamer.
Or, arrange in a metal colander, place this above a vessel having some water.
Cover tightly, cook so that boiling water, will steam balls.
Steam for 25-30 minutes, place a mortar or weight on lid, to keep steam from escaping.
Remove balls cool.
Crush 2-3 balls till crumbly.
In a 5″ side casserole, arrange crumbled mixture at bottom.
Over this spread half the cheese.
Place remaining balls evenly over cheese.
Garnish with carrot, capsicum, tomato, arranging attractively.
Sprinkle remaining cheese along edges.
Dot all over with butter.
Cover with cling film(in microwave) or foil (in traditional oven)
Make perforations for steam to pass.
Bake in preheated oven at 300C for 20-25 minutes or till cheese melts.
Remove film, serve hot.