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.

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

Rice Kozhukatta (Steamed Rice Balls)

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.

Ingredients:
For Batter:
Parboiled Rice- 2 cups
Salt to taste

For tadka:
Red chilies (curd chilies) – 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

Method:
dough

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 chilies, add it along with the mustard seeds. When mustard seeds begin to crackle, add the dals (urad dal and chana dal), add red chilies 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.

Plain Kozhukkattai (without tadka)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.

Ready to be steamed

List of accompaniments:
Can be served with sambar or chutney. You can have it with sugar too.

Notes:
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.

Skill Level:
Medium

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