Friday, August 29, 2008

Rice Rava Kozhukattai

An easy and tasty recipe for all ages.

To soak and grind:
Raw rice - 1 cup
Thoor dhal – heaped on the rice (a handful approx)
For tempering:
Mustard seed - 1 tsp
Curry leaves – 1 spring
Urud dhal - 1 tsp
Bengal gram - 1 tsp
Red chillies - 4
Oil-2 tablespoons
Grated coconut - 2 tsp

Water 2-1/2 cups
Salt – to taste

For the upma -
Wash and soak the rice and thoor dhal for an hour and drain the excess water. Spread the rice in a kitchen towel for 30 mins. Dry run in the mixie into a coarse powder (rava texture).

Heat oil in a kadai, add the ingredients for tempering in order. Add the water and bring to a boil, add salt to taste. Now add the rice dhal rava slowly stirring inbetween to avoid lumps. Cook the upma in slow fire with the lid closed. This would take about 10 mins to cook. Switch off and let the upma cool for a little while.

For making Kozhukattai -
Make small oval or round balls of the upma as per your choice and steam cook in idly plates for another 10 mins. Tasty rice rava kozhukattai is ready to be served.

Serve hot as such or with coconut chutney. Makes a good breakfast or an evening snack.

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