Ingredients

• 1 cup (100 g ) - rice flour
• 1 cup (100 ml) - water
• 1/4 tsp - oil
• 1/4 tsp - salt
• 1 green chilli, small size
• 1 spring curry leaves
• 1/2 tsp - jeera (cumin seeds)
• 1/2 cup (35 g) - grated coconut
• 1/2 tsp - extra oil to grease
• For seasoning:
• 2 tsp - oil
• 1/2 tsp - mustard seeds
• 1/2 tsp - jeera seeds (cumin seeds)
• 1/2 tsp - urad dal
• 1 dried red chilli
• 1 spring curry leaves
• 1 tbsp - grated coconut

How to Make Restaurant style Kozhukattai - Undi - Pundi

• Boil water with salt and oil.
• Add rice flour and mix with a ladle. Rice flour should well blended with water.
• Crush green chilli and curry leaves.
• Mix crushed green chilli-curry leaves mixture, jeera and grated coconut with rice flour and knead into very soft dough.
• Divide the rice flour dough into 9 equal portions.
• Make small lemon sized balls and flatten slightly (like aloo tikkis and diameter of 2 - inch).
• Arrange flatten rice balls on a greased pan or idli mould and steam (steam in a steamer or pressure cooker (without weight)) for 10 - 12 minutes on a medium heat or until softens.
• For seasoning:
• Heat oil in a pan. Add mustard seeds. When they begin to pop, add jeera, broken red chillies, curry leaves and urad dal. Saute for 2 minutes or until fragrant. Add grated coconut and stir well.
• Pour the seasoning over kozhukattai and serve.
• Recipe Courtesy: Niya's World