Take the left over kozhukattai dough and add red chilli powder, hing and mix well.
Make tiny balls out of the kozhukattai dough and steam on an idli plate in a pressure cooker for 5 mins.
Once cooked, remove from idli plate and keep aside.
Heat oil in a pan and add mustard seeds.
When the mustard seeds start to sputter, add curry leaves and add the cooked kozhukattai and urad dal pooranam. Mix well and remove from flame.
Recipe & image courtesy: www.subbuskitchen.com
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.