Kozhukattai

Ingredients:

  1. Ramajeyam BPT/Sona Masoori (Single Boiled (Puzhungal Arisai) /Raw Rice) – 1 cup
  2. Grated Coconut – 3 tbsp
  3. Water – 2 and 1/2 cups
  4. Mustard Seeds – 1 tsp
  5. Bengal gram- 2 tbsp
  6. White Lentil/Urad dal – 1 tsp
  7. Cumin Seeds – 1 tsp
  8. Curry leaves – 1 sprig
  9. Chopped Green chilies – 1 tbsp
  10. Asafetida – 1/4 tsp
  11. Salt to taste
  12. Cooking Oil – 1 tbsp

Method:

  1. Wash and soak rice in water for 30 minutes. Drain the water and spread it on a dry towel and let the rice dry completely. Coarsely grind it to break the rice and keep it aside. Do not powder the rice.
  2. Heat oil in a pan and add mustard seeds and cumin seeds. When it crackles add white lentil, Bengal gram, curry leaves, green chilies, asafetida and sauté till lentil turns golden brown.
  3. Then add water and salt and bring it to boil.
  4. Once water starts to boil, add broken rice and keep stirring. Once the water is absorbed fully, add grated coconut and mix it well.
  5. Switch off gas stove and let it cool down. When its still warm grease your hands with little oil and take a fistful and form a dumpling.
  6. Place the dumpling on idli plate and steam it for 8-10 minutes. Enjoy it warm with Coconut chutney.
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