Boil 1.5 cups of water in a saucepan along with salt. When the water comes to boil, reduce the heat to medium, slowly add the polenta stirring continuously without any lumps.
Stir until it forms like lump. Take it off from heat, let it cool down for 2 to 3 minutes.
Grease your palms with ghee or oil. Make tiny pearl shape balls using the polenta mixture. Place the tiny pearl shape balls in a steamer or idli plates and steam for 5 to 10 minutes.
Meanwhile make the spice mixture, start roasting the urad dhal, dried red chilly, channa dhal and curry leaves in a dry pan. Once the urad dhal colour changes to light brown in colour, take it off from heat and powder it in a blender without adding any water.
Next season the kozhukattais:
Heat the oil in a kadai or pan, add the mustard seeds, when it starts spluttering add the urad dhal, curry leaves, dried chilly, coconut and green chilly.
When the coconut and urad dhal colour changes, add the spice powder and mix well. Keep the heat in low add the kozhukattais and gently stir to coat with all the spices.
Add salt to taste.
Serve warm as a breakfast or snack.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.