PIDI KOZHUKATTAI / UPMA KOZHUKATTAI

INGREDIENTS:

Raw rice - 1 1/2 cups
Toor dhal - 2 tablespoons
Pepper - 1/4 tsp.
Scraped coconut - 1/2 cup
Water - 3 cups

For Tempering:

Oil - 2 tablespoons
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp.
Gram dhal - 1 tsp.
Hing - a pinch
Dry red chillies - 2 (OR)
Green chillies - 2
Curry leaves - a sprig

METHOD:

Pound rice alongwith tur dhal and pepper to a rawa consistency. (Storebought raw rice rawa can also be used instead of pounding. If using store bought rawa, pound tur dhal and pepper separately to a rawa consistency and mix with the store bought rice rawa.)

Measure water in the ratio 1:2. (i.e.) 1 cup of this rawa needs 2 cups of water. Keep it ready.

Heat oil in a kadai and temper with mustard seeds, urad dhal, gram dhal, chillies, curry leaves and hing. Add water and salt. When it starts boiling add the pounded rawa and stir without any lumps. Now add grated coconut. Stir in medium heat till thick and like a dough. When slightly cool, take out a fistful from the dough and form oblong balls.. Likewise, shape all the dough to oblong balls.

Place the balls in an idli plate and steam cook for 10 - 12 minutes. Serve hot with any chutney of your choice and molaga podi.

NOTE: You can also soak the rice for an hour, dry it on a towel and pound it to rawa.