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South Indian rice recipes making flour dumplings Kaara Kozhukattai
from: BrahadaIngredients
- Boiled rice ( Doppi): 3 cups ( soaked for 3-4 hours)
- Coconut scrapped: 1 cup
- Moong dal: 1tbsp ( soaked in water for half an hour)
- Cumin seeds: 1 tbsp
- Salt: 1 tsp or according to taste
For the seasoning :
- Dry red chillies: 6 to 7
- Garlic: 5 to 6 pods
- Turmeric powder: half tsp
- Rai and White urad dal: 1 tsp each
- Curry leaves a bunch
Cooking preparations of Flour dumplings
Drain the soaked rice completely and grind it coarsely with the coconut scrapings. Do not add water, but if required just sprinkle some water for grinding. In the batter add the soaked moong dal and cumin seeds and make small balls out of it .
In a large saucepan, boil water. The water should be up to the level where the rice balls sink and are covered. Once the water has boiled, add the rice dumplings or balls slowly one by one. Do not cover the vessel. Let the rice balls get cooked. Check if they are cooked by inserting a needle and it comes out clean. Remove the rice balls from the water and keep it in a strainer to dry.
Coarsely grind the ingredients mentioned in the seasoning from red chillies to turmeric power. In a frying pan heat twp tablespoon oil, splutter mustard and white urad dal with curry leaves, add the seasoning mixture and the cooked rice balls. Mix well and garnish with curry leaves. Serve hot they taste yummy .
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