Bachelor-friendly, Breakfast, Everyday Simple Recipes, Kerala Recipes, Snacks, South Indian, Tiffin, Vegan

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.

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA

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.
Breakfast, Everyday Simple Recipes, Main Dish, Millet Recipes, Palakkad Iyer Recipes, South Indian, Tiffin, Vegan

Steamed Barnyard Millet Dumplings (Odalu Kozhukatai)

Kodo rice milletRecently there has been a hype about health foods like quinoa. Why look at videshi options when we have plenty of easily accessible, swadeshi, and cost effective options? Ragi, bajra, jowar, kodon, and the list goes on. Our villagers survived solely on millets before rice and wheat took over. For the same reason, during those times, lifestyle diseases were unheard of and people were healthy, energetic, and lived long and strong.
Barnyard millet

Millets have much more calcium, protein, and iron than rice and wheat. These poor man’s grains are high in fiber, rich in minerals, low fat, and gluten free also. Millets are not just good for you but for the environment as well. Millets can grow in dry lands and even in poor soil quality. They need only one-fifth to one-tenth of the water that rice and wheat cultivation needs. As if these reasons werent enough, most millets are grown organically because they are naturally pest-resistant! Can you beat that?
So it is established that millets are miracle grains. Now what? How do we include them in our diet? Earlier I had written about sprouted ragi dosa and sprouted bajra dosa. To break the dosa monotony, here are steamed dumplings made of barnyard millet. Simple, easy to make, and great for health.

IngredientsIngredients:
Barnyard Millet/Odalu/Varagarisi – 1 cup
Water – 2-1/2 cups
Onion – 1 (optional)
Carrot – 1 small (optional)
Green chilies – 3
Curry leaves – 1 sprig
Grated coconut – 1/2 cup
Oil – 1 tsp
Asafetida – 1/2 tsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
Salt to taste

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves 3-4

Method:
Wash the millet in water thoroughly. Drain and keep aside. Peel and chop onion and carrots finely. Slit the green chilies. On a thick bottom pan, pour oil and add mustard seeds. When the mustard seeds start to crackle, add urad dal and chana dal. When the dals turn red, add slit green chilies, asafetida, curry leaves, and chopped onion. When the onion turns pink, add finely chopped carrots. Saute for two minutes. Add 2-1/2 cups of water. Add salt. When the water starts boiling, stir in the washed millet. Keep stirring until it thickens. When the water has reduced and the millet, vegetable, and water mixture has become thick like upma, turn off the fire. Add the grated coconut. Mix well and let it cool. At this point the millet is half cooked.

When the cooked millet mixture has cooled down, take handfuls of the mixture and make small balls.

Dumplings

Place on an idli stand and steam for about 10-15 mins.

Steamed barnyard millet dumplings

I prefer serving steamed barnyard millet dumplings with sambar for a tangy combination. You can serve it with coconut chutney. Little ones can have it with sugar also.

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.

Breakfast, Everyday Simple Recipes, Indian, Snacks, South Indian, Tiffin, Vegan

Steamed Red Poha Dumplings

A simple steamed breakfast/tiffin item that I learned from this blog.

aval kozhukattai

Ingredients:
Red beaten rice flakes (aval/poha) – 2 cups
Grated coconut – 1 cup
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Chana dal – 1 tablespoon
Urad dal – 1 tablespoon
Asafoetida powder – 1/4 tsp
Curd chillies/green Chilies/dried red chilies – 2
Curry Leaves – 1 sprig
Salt to taste

Method:
Wash the poha and soak it in clean water for about half an hour. Drain out all the water and keep aside.

Red Poha Kozhukattai doughHeat oil in an iron wok and add mustard. When the mustard starts to crackle, add chana dal, urad dal and asafetida powder. If you are adding curd chilies, add at this stage. When the dals turn light brown, add chopped green chilies/red chilies and curry leaves. Add the wet poha, add salt and mix well. Add grated coconut and mix. Ensure that you keep the flame low.

When the mixture cools down a bit, take a lemon-sized dough and make smooth round/oval balls (kozhukattai). Keep the balls in an idli plate and steam cook for about 5-7 minutes.

Serve with sambar or any chutney.

P.S.: You may use normal poha (white poha) also for this recipe. You would need to cut down the soaking time because white poha flakes are usually very light and soak easily.

Breakfast, Festival Recipes, Palakkad Iyer Recipes, Snacks, South Indian, Tiffin, Vegan

Ammini Kozhukattai (Steamed rice balls)

Soft and chewy steamed rice balls with a tadka and grated coconut. An easy and yummy snack item also made during Ganesh Chathurthi. This dish is also made on the occasion when small children start crawling and crosses the doorstep (vashal padi). Kids of this age would be teething and Ammini Kozhukkattais are a safe option to bite into, any day much better than plastic teethers.

Ingredients:
For Dough:
Rice flour: 1 cup
Water: 2 cups
Salt as needed
Sesame oil: 1 tsp

For Seasoning:
Coconut oil: 1 tbsp
Mustard: 1 tsp
Urad dal: 1tsp
Chana dal: 1tsp
Curd chili/Red chilies: 1 or 2
Curry leaves: few
Asafetida/hing powder: ¼ tsp
Grated coconut: 1 tbsp (optional)
Milaga podi/Gun powder/Chutney powder (optional) – 2 tbsp
Salt to taste

Preparation Time: 25 mins
Cooking Time: 25 mins
Makes 2 cups of ammini kozhukkattai

Method:
Heat a teaspoon of sesame oil in a wide pan. Add one cup of water and salt and bring to boil. Mix the rice flour with a cup of water and add to the boiling water. Keep stirring continuously.

When you can the dough leaves the sides of the pan and forms a thick lump, remove from the stove.

Alternatively, you can make the dough by adding boiling hot water to the rice powder, stir, and make the dough. This method is effective but you need to ensure that the water is boiling hot. The idea is to ensure that the dough is half cooked at this stage. If not, the dough will not become soft and pliable to work on.

Let the dough cool for 10 minutes. Smear a little oil in your palms and knead the dough. Take small quantities of the dough and make small marble-sized balls.

Place the rice balls in an idli tray and steam in a steamer or pressure cooker for 20 minutes. Allow to cool.

Heat a tsp of oil in a pan and crackle mustard, urad dal, chana dal and the curd chillies. When the mustard crackles, add hing and curry leaves. Add the steamed kozhukatais and stir for 5 minutes. Stir carefully ensuring that the kozhukatais do not break. Add freshly grated coconut and milagi podi (optional). Turn off and serve with coconut chutney. This is a healthy breakfast/snack item as it is steamed.

Notes:
Remember to lightly grease the steamer plate/idly tray in which you arrange the ammini kozhukatai for steaming. This ensures that they don’t stick to the plate.
After the kozhukatai are steamed, turn off the heat and take out the plate/idly tray of kozhukatai. Let it cool off a bit. Wait for a couple of minutes before you touch them because they would be delicate due to all the steam and heat and tend to break easily.

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.

Festival Recipes, Palakkad Iyer Recipes, Snacks, South Indian, Sweets, Tiffin, Vegan

Modakam, Madura Kozhukkatta (Sweet Dumplings)

Sweet dumplings, a favorite of Lord Ganesha, a special offering on Ganesh Chathurthi.

modakam

DSC08971Ingredients:
For Method 1 (Best results):
Raw Rice – 1 cup
Water – 2 cups
Sesame oil – 1/2 tsp
Salt a tiny pinch

For Method 2 (Easier/Faster):
Rice Flour – 1-1/2 cups
Water – 1 -1/2 cups
Salt a tiny pinch

For Filling:
Jaggery – 3/4 cup
Water – 1/2 cup
Coconut (grated) – 1 cup
Cardamom – 1 teaspoon
Sesame seeds – 1 teaspoon (optional)

Preparation Time: 1 hr
Cooking Time: 20 mins

coconut

Method:
Let’s make the filling first. Dissolve the jaggery in water and place it on the stove. Let the jaggery melt. Strain this solution to remove impurities.
Heat this in a thick bottom pan until the jaggery syrup becomes frothy and thick. Add grated coconut. Mix well until the mixture turns thick.
Turn off and add cardamom powder and sesame seeds.
Tip: Always make the filling first then make the dough for the outer covering. This ensures that the rice dough does not get dried up.

Now, to make the dough for the outer covering, follow either of the two methods.

Method 1: Wash and soak the raw rice in 1 cup of water for at least 3-4 hours. Drain the water and set it aside. This water can be used while grinding.
In a mixer, blend the soaked and drained rice into a smooth paste. You may add small quantities of the water that was used to soak the rice. You need to ensure that the ground rice is a very smooth and lump-free paste.
Heat a heavy bottomed wok and add a cup of water into it. Bring it to boil. Add a speck of salt and 1/2 a tsp of oil to this water.
When the water is bubbling and hot, turn the flame to low and gently pour/transfer the finely ground rice batter. Keep stirring while you do this. Parts of the batter starts to thicken and you would need more strength to stir the mixture. Keep stirring, turning the batter to all sides. Do not take your attention away even for a second or the batter will stick to the bottom of the vessel. In about 3-4 mins, you will notice that the batter has become a thick and soft lump.
Turn off the fire. Close the vessel with a lid and keep it aside for about 5 minutes to let the dough be cooked in residual heat inside the vessel.
After 5 minutes, remove the lid and using the ladle, mix the dough well and transfer it to a large bowl/plate. Use your hands to knead the dough while it is still warm. Grease your hand with a dab of sesame oil and knead the dough to a smooth and pliable dough. Cover with a wet cloth or air tight lid. This is to prevent the dough from turning dry.

Notes: This dough gives the best result and the modaks made from this dough retain moisture and stay soft and fresh for more than 24 hours.

Method 2: Take rice flour in a wide vessel.
In a pot, boil water to boiling point (bubbling hot). Carefully add small quantities of boiling water to the rice flour. Ensure that the water is boiling hot when you add it to the rice flour. Otherwise the dough will not get cooked properly.
Stir using a flat ladle, mix well, to make a soft, smooth, elastic, half-cooked dough. Be very careful with the amount of water you add.
When the dough is tight and soft, stop adding water. Use your hands to roll the dough into a tight yet smooth and elastic mass. Ensure that there are no lumps in the dough.

Notes: This dough is easier to prepare. The modaks made from this dough are soft when fresh but tend to get slightly harder after 5-6 hours.

To make kozhukattai/modak:
Smear sesame oil or ghee on your hands. Take some rice dough (medium lemon sized) into your palm. Make a small ball of the dough and flatten them into small cups using your thumbs.

rice-cups

Take a spoon of the coconut jaggery filling and place it in the middle of the flattened dough.

filling-in-cups

Cover the sides while ensuring the filling is safely cocooned with the soft rice dough covering the filling from all sides.

close the cup

Repeat to make more.

Mould and filling

Place the dumplings in the steamer/idli tray of a pressure cooker (without weight) and steam for 10-15 mins. Remember to lightly grease the steamer plate/idly tray. After 10-15 mins, turn off the stove, carefully take out the plate/tray of modaks. Wait for a couple of minutes before you touch them because they would be delicate due to all the steam and and heat and tend to break easily. Let them cool off a bit and take out gently and place on a serving plate.

Health Benefits/Alerts:
This is a delicious and healthy dessert as it is steamed and oil usage is minimal.

Notes:
Always make the filling first then make the dough for the outer covering. This ensures that the rice dough does not get dried up.
Remember to lightly grease the steamer plate/idly tray in which you arrange the modaks for steaming. This ensures that they don’t stick to the plate.
After the modaks are steamed, turn off the heat and take out the plate/idly tray of modaks. Let it cool off a bit. Wait for a couple of minutes before you touch them because they would be delicate due to all the steam and and heat and tend to break easily.

Trivia:
The filling by itself is delicious and hard to resist. Modakam moulds are available in the market these days. Those of you who have trouble making the rice cups can try out the modakam mould.

Addendum: An alternative way of making the rice dough yields excellent results but is slightly

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.