Kozhukattai

INGREDIENTS

• Rice Flour >   250 gms
• Grated Coconut >   ¼ cup
• Cumin Seed / Jeerakam  >  ½ tsp
• Salt to taste

METHOD

• Boil water in a thick bottomed sauce pan / Pressure cooker with enough water to immerse the rice balls when dropped in.
• Take rice flour in a bowl, add grated coconut, cumin seed and salt , mix it well using hand.
• Add water to the mixture slowly and mix well. Knead the mixture into a soft ball.  Consistency should be same as that of idiyappam & should not be sticky.
• Make small lemon sized balls out of dough.
• When the water start boiling, drop the rice balls one by one. The dumpling will begin to float once it is cooked.  If you are using a pressure cooker close it and cook it for 1 whistle.
• Drain the rice balls from the boiling water.
• Note: Rice balls should be dropped only after the water boils to avoid crumbling.  Water in which the dumplings are cooked is good for drinking. You can drink it by adding little salt / sugar according to your taste.
• Kozhukattai is now ready to be served.  It is served well with sugar / onion coconut chutney.

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