Kara Kozhukattai from Tamil Nadu

Contributed by Sharmila Shanmugasundaram

Kara Kozhukattai is made in the Kongunad region of Tamil Nadu. This is a very light and super tasty salted version of kozhukattai. A childhood favourite, is mainly had for dinner with any chutney.

Ingredients

1. 1 cup Rice flour
2. Salt to taste
3. 3 cups Boiled water

Ingredients For Tempering/ tadka

1. 2 teaspoon gingely oil
2. 1/4 teaspoon mustard seeds
3. 2 tablespoon urad dal
4. 1 sprig curry leaves, finely chopped
5. 2 dried red chillies, finely chopped
6. Dry coconut
7. 1 teaspoon salt

Procedure

1. Add 3 cups of boiled water with salt to the rice flour.
2. Pour the hot water in the flour little by little and mix it evenly without any extra water.
3. Add the tempered/ tadka of mustard seeds, dried chopped red chillies, urad Dal, chopped curry leaves and some coconut to the rice flour and mix it well.
4. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
5. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
6. Serve hot with coconut chutney, red chutney or kara chutney.

An easy to make, healthy dish is ready!