Paal Kozhukattai (Steamed Rice Dumplings)

A simple and easy to make dish with just three ingredients. Good option for breakfast or evening tiffin. You will love it if you like natural uncomplicated tastes, mild flavors, and the use of minimal ingredients.

Ingredients:
Raw Rice Flour (finely powdered/Idiyappam powder) – 1 cup
Cumin seeds – 1 tsp
Grated coconut – 1/4 cup
Hot water – 1 cup
Salt as needed

Preparation Time: 10 mins
Cooking Time: 15-20 mins
Serves 2

Method:
Boil water in a pan.
Crush the cumin seeds lightly to bring out the flavor.
Take raw rice flour (I used raw red rice flour and hence the color difference), lightly crushed cumin seeds, grated coconut, and adequate amount of salt needed in a wide vessel. Add water (at boiling point) into this mixture.
Use a ladle to stir the mixture well. Ensure there are no lumps. You can use your hand later after a minute or two when the dough cools down. Make a smooth dough.
Take small amounts of this dough and make small gooseberry sized balls. Place on a plate and keep aside.


Add 2 cups of water in the heavy bottomed pan. Drop the rice balls into this boiling water.
Let it cook for 10 – 12 mins in medium heat.


You will notice that the water is thickening and the rice balls are becoming firmer.
Transfer into a bowl and serve along with the liquid.

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Notes:

  1. You can cook this in diluted cow’s milk also. I have not tried this. But I am definitely going to try cooking this in diluted coconut milk and jaggery and elaichi to make a sweet version.
  2. It is desirable to have it while hot and fresh. If using after a while, add half a cup of water and reheat.
  3. It is very similar to Ragi Mudde, the famous Kannada breakfast.

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