Wednesday, October 30, 2013

Mani Kozhukatta

  1. Rice Flour - 1 cup (I used store bought pathiri podi or idiyappam flour)
  2. Boiling water - 1 1/2 cups ( Boil 2 cups , use more if needed)
  3. Salt - 1/4 - 1/2 Tsp
  4. Grated Coconut - 1/2 cup (Fresh)
  5. Shallots / pearl onions/ cheriya ulli - 8 (roughly crushed)
  6. Green chilly  chopped - 2 
  7. Fennel seeds / perumjeerakam - 1/4 Tsp
For Tempering
  1. Oil - 2 Tbsp
  2. Mustard Seeds - 1/2 Tsp
  3. Dry Red Chilly - 3 halved
  4. Curry leaves - 2 Sprigs

  • Boil 2 cups of water with salt. Once it boils, remove it from fire.
  • Take the rice flour in a bowl, add the boiling water to this little by little, Mix with a wooden spatula. Let the mixture cool down a bit until you can handle it. Do not let it cool completely as it will become too dry.
  • Make sure no lumps are formed and mix well until you get a soft dough.
  • To this add grated coconut, shallots, fennel seeds and green chilly. Mix well.
  • Make small marble sized balls out of the dough. (Smear some oil on your palm before making balls, the dough might stick to your hand)
  • Place some of the balls in a steamer and steam for about 10 - 15 minutes, until it is cooked and looks glossy. Do not overcook it. Transfer these to a bowl and steam the remaining kozhukatta.
  • Now for tempering, heat oil in a kadai, splutter mustard seeds, add dry red chilly and curry leaves. Fry for a minute.
  • Add steamed kozhukatta to it and mix well.
  • Serve hot with tea as breakfast or a team time snack.

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