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Preparation Time : 10
Cook Time : 15
Total Time : 25
Fine rice flour 1 cup
Water 1 cup
Coconut grated 1 tablespoon
Salt to taste 1/2 tsp
Coating: Red chillies 2-3 no.s, Chana dal 1 tablespoon Urdu dal (whole) 2 tablespoon
For tempering: mustard seeds, cumin seeds, curry leaves - 1/2 tsp each
In a pan dry roast the mix for coating and grind it to a powder.
In a wide mouthed bowl, mix rice flour with salt and add boiling water to it. Mix little by little with a wooden ladle. When the mixed flour cools down a bit, knead it to a soft dough with your hands. Slightly grease your palms with oil and roll the flour into small round balls (gooseberry size).
In a steamer, steam these till just cooked. Be careful not to overcook as it may turn hard.
Heat oil in a pan, splutter mustard and cumin seeds, add the curry leaves. Add the spice powder and toss in the steamed rice balls. Add the grated coconut, fry for a minute or two and switch off the flame.
These spicy kozhukkatta can be served warm or cold. This makes a nice tea time dish too.
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