- Rice Flour - 1 cup (I used store bought pathiri podi or idiyappam flour)
- Boiling water - 1 1/2 cups ( Boil 2 cups , use more if needed)
- Salt - 1/4 - 1/2 Tsp
- Grated Coconut - 1/2 cup (Fresh)
- Shallots / pearl onions/ cheriya ulli - 8 (roughly crushed)
- Green chilly chopped - 2
- Fennel seeds / perumjeerakam - 1/4 Tsp
For Tempering
- Oil - 2 Tbsp
- Mustard Seeds - 1/2 Tsp
- Dry Red Chilly - 3 halved
- Curry leaves - 2 Sprigs
Preparation
- Boil 2 cups of water with salt. Once it boils, remove it from fire.
- Take the rice flour in a bowl, add the boiling water to this little by little, Mix with a wooden spatula. Let the mixture cool down a bit until you can handle it. Do not let it cool completely as it will become too dry.
- Make sure no lumps are formed and mix well until you get a soft dough.
- To this add grated coconut, shallots, fennel seeds and green chilly. Mix well.
- Make small marble sized balls out of the dough. (Smear some oil on your palm before making balls, the dough might stick to your hand)
- Place some of the balls in a steamer and steam for about 10 - 15 minutes, until it is cooked and looks glossy. Do not overcook it. Transfer these to a bowl and steam the remaining kozhukatta.
- Now for tempering, heat oil in a kadai, splutter mustard seeds, add dry red chilly and curry leaves. Fry for a minute.
- Add steamed kozhukatta to it and mix well.
- Serve hot with tea as breakfast or a team time snack.
