Kozhukattai is a steamed dumpling. It can be made with pretty much any type of flour but it is most commonly made with rice or ragi. It can also be savoury or sweet. I love kozhukattai in all its forms. I make the rice flour and ragi flour one at home for snacking all the time. I also love making the Uppu Kozhukattai. Its got a moreish texture that adds so much to the flavour. Today I made these steamed dumpling with spinach. The were perfect with some delicious zucchini kootu!!
1 cup rice rava (cream of rice)
21/2 cups water
1 tbsp coconut oil (organic, first press)
1tbsp canola oil
Salt to taste
6 kari patta (curry leaves)
1/4 tsp hing (asafoetida)
1/2 tsp zeera (cumin seeds)
1/2 tsp rai (mustard seeds)
11/2 tbsp chana dal (Bengal gram dal)
1 tbsp urad dal
2 cups spinach, chopped fine
- Heat both the oils in a large saucepan. Add the hing, then the mustard seeds. When they begin to pop add the cumin seeds.
- Next reduce the heat, add the chana dal and fry till pinkish. Then add the urad dal and continue frying until both are golden brown.
- Now add the spinach and fry until wilted. Pour in the water and bring to a boil.
- Reduce the heat and add salt to taste and the rice rava.
- Cook on a medium heat, stirring constantly until all the water is absorbed and the rava is cooked.
- You will know it is done when the rava mix begins to come together and leave the sides of the pan
- Turn off the heat. Set your steamer on the heat. Once it is ready to steam, scoop out small walnut sized portions of the prepared rava. Shape into balls and place on greased steaming plates.
- Steam for 20-25 minutes. Turn off the heat. Allow the prepared kozhukattai to sit on the plate for at least 10 minutes. Then remove and enjoy!!
Like this recipe. Tried it. Leave me a comment:)
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.