Kozhakattai AKA Steamed Rice dumplings using Idly ponni rice. Yes many make this kozhakattai with rice flour or even using par boiled rice variety also. This form of kozhakattai I learnt from my MIL. She used ot make these at home when in Malaysia. It is not difficult .
These Kozhakattai is salted and not sweet so it can be served with any chutney of your preference. The addition of coocnut gives a very nice flavour to this kozhakattai.
Cuisine: Indian(South) | Category: Snacks / Dinner Ideas | Soak time: 2 hrs | Prep Time: 30 mins | Cook time: 15 mins per batch | Makes: 20 to 25
- Rice (Idly Ponni)- 1 cup
- Onion – 1 medium sized (chopped finely)
- Mustard/Kadugu – 1 tsp.
- Green Chili – 1 No. (Finely Chopped – Optional)
- Curry leaves – 1 tbsp. (Chopped finely)
- Salt as needed.
- Oil – 2 tbsp.
- Take all your ingredients ready.
- Soak the rice for atleast two hours.
- Chop onion and curry leaves finely.
- Now transfer the soaked rice into a blender and add enough water and make it a batter. It should not be too smooth.
- Then take oil in a pan and temper mustard, allow it to splutter.
- Now add the chopped onion and curry leaves and cook till the onion become translucent.
- After that add the rice batter made.
- Reduce the flame to medium and start cooking the batter.
- After sometime add the freshly grated coconut. Mix everything well.
- Cook till the batter turns a dough and to test it take a small piece and roll it, it should be rolable.
- Now set a steamer on the stove and start to make lime sized balls of the kozhakattai.
- After the water in the steamer starts to boil add the kozhakattai’s and steam them for 15 mins or until they get cooked. They become shiny after they gets cooked.
- The Kozhakattai’s are ready. Remove them from the steamer and serve them with some chutney.
Note : Soaking the rice for atleast two hours makes it easy to blend.
Do not make a smooth batter. The batter should be a bit coarse.
The batter consistency can be watery also. As we are cooking the batter on the stove no need to worry about the consistency.
Chopping the onion fine is very important. Chop them as fine as possible. Curry leaves also must be chopped fine.
Can add finely chopped green chilies if you want a spicier version. I didn’t add as my little one will not like it.
Can include a little chopped/crushed/grated ginger while tempering.
Either can use the freshly grated coconut or dessicated coconut. I prefer adding fresh.
The Khozhakattai’s are ready to be served. Serve them with any chutney’s you like. It can be served as a tea time snack also. Try and let me know if you liked it.