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| Chettinad Kozhukattai |
Ingredients
Raw rice - 1 cup
Mustard seeds - 1.5 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Dry Red chilly - 4 nos
Curry leaves - few
Hing - generous pinch
Water - 2 cups
Grated coconut - 1/4 cup
Salt to taste
Oil - 4 tsp
Raw rice - 1 cup
Mustard seeds - 1.5 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Dry Red chilly - 4 nos
Curry leaves - few
Hing - generous pinch
Water - 2 cups
Grated coconut - 1/4 cup
Salt to taste
Oil - 4 tsp
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| Uppu Kozhukattai |
Method
1. Grind raw rice to coarse powder.
2. Heat oil in deep kadai, add mustard seeds, urad dal, chana dal, red chilly, curry leaves and hing. Fry till dals are brown.
3. Add 2 cups water and 1/4 grated coconut to the pan, season water with salt and bring to boil.
4. Add ground rice powder to boiling water and keep stirring on low heat until water is absorbed by rice, remove from heat allow to cool.
5. Make balls or dumplings out of rice mixture and steam it in Idli plates for 20 to 25 mins.
6. Serve hot with coconut chutney.
1. Grind raw rice to coarse powder.
2. Heat oil in deep kadai, add mustard seeds, urad dal, chana dal, red chilly, curry leaves and hing. Fry till dals are brown.
3. Add 2 cups water and 1/4 grated coconut to the pan, season water with salt and bring to boil.
4. Add ground rice powder to boiling water and keep stirring on low heat until water is absorbed by rice, remove from heat allow to cool.
5. Make balls or dumplings out of rice mixture and steam it in Idli plates for 20 to 25 mins.
6. Serve hot with coconut chutney.
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| Kara Pidi Kozhukattai |
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