Raw Rice (Pacharisi) - 1 cup
Mustard seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Chilli Powder - 1/2 tsp
Grated Coconut - 1 tbsp
Asafoetida - a pinch
Gingelly Oil (Nalennai) - 2 tbsp
Curry Leaves - few
Salt, to taste
1. Soak Rice for atleast 30 minutes. Drain and grind to a smooth paste adding required water. Add salt to taste and ensure that the batter is a bit watery.
2. Heat about 1.5 tbsp of the oil in a pan on medium heat (i used a non-stick pan). Pour the batter and keep stirring continuously until it becomes thick. This only takes a few minutes.
3. When it is dry enough, remove from the stove and let cool slightly before lightly kneading it.
4. Grease your palms lightly and make small, smooth balls (abt 1 cm in diameter). Put these in a greased idli pan and steam for 10 minutes (just like you would an idli). They will get a nice sheen once cooked.
5. Heat 1 tsp of oil in a pan, season with mustard seeds, urad dhal, asafoetida, curry leaves. Add the chilli powder and immediately add the kozhukattai. Fry this for a few minutes, add grated coconut and switch off the stove. Yummy kozhukattais are now ready to be eaten up as a tea-time snack.
I would like to send this as an entry for JFI-Rice hosted by Sharmi and originally thought of by Indira.
For other kozhukattais made usually for Vinayaka Chathurthi, check the recipes for - Sweet Coconut Pooranam & Ulundhu Pooranam Kozhukattais.