Kozhukattas are yummy energy packed steamed rice balls that can be had at any time. It can be parceled and easy to carry as a travel snack too.
Red chillies (curd chillies) – 2-3
Curry leaves- 2-3 stalks
Mustard seeds- 1/2 tbsp
Chana dal- 1/2 tbsp
Urad dal- 1/2 tbsp
Coconut grated- 1 cup
Dill leaves finely chopped (optional) – 3-4 tbsp
Preparation Time (for batter): 10 min
Cooking Time: 5 min
Makes 15-20 kozhukkatta
Soak the rice in water for 2-3 hrs. Drain the water & grind the rice in a mixer to make a coarse paste. Add very little water while grinding. The batter should not be watery. Add salt to the coarsely ground batter and mix well.
Heat oil in a thick wok, add mustard seeds. If you are using curd chillies, add it along with the mustard seeds. When mustard seeds begin to crackle, add the dals (urad dal and chana dal), add red chillies and curry leaves. Pour the coarsely ground batter to this and keep stirring. The heat should be medium. Keep stirring until the watery batter turns to a thick dough. Turn off the fire. Add grated coconut and mix well. If you are adding dill leaves, add the finely chopped dill leaves at this stage.
An alternative way is to avoid all tadka material (mustard seeds, urad dal, chana dal etc.) and add the batter into little bit of oil in the wok and heat it until it thickens and then add grated coconut. Both have very unique taste. You may decide either based on individual preference.
When the mixture cools, make small round balls double the size of a lemon and place on an idli stand. Put the idli stand with the rice balls in a steamer and steam for 15 mins. Turn off and kozhukkattai is ready to be served with sambar or coconut chutney.
List of accompaniments:
Can be served with sambar or chutney. You can have it with sugar too.
1. You need to use parboiled rice for this recipe. If you use raw rice, the kozhukkattais will turn out to be sticky and hard. Parboiled rice kozhukkattais stay soft yet firm.
2. You can make the dough and store in the fridge overnight and make the kozhukattai the next day.
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