Mani Kozhukattai
Mani Kozhukattai is a South Indian tiffin prepared with rice flour dumplings shaped in marble-sized balls and flavoured with spices.
Ingredients
- 1 Cup Rice Flour
- 1 tsp Salt
- 2 Cups Hot Water
For the tempering
- 1 tbsp Gingelly Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 1 Green chilli
- 2 sprig Curry Leaves
- 2 tbsp Chutney Powder optional
Instructions
Making the dough for the Kozhukattai
- In a wide pan, add two cups of water. Bring this water to a slow boil. Add a teaspoon of salt.
- Once the water is in a slow boil, reduce the heat and add one cup of rice flour to the boiling water.
- Stir slowly. It is alright to have a few lumps. Turn off the flame and mix until you see the contents of the pan are forming one large lump.
- Close the pan with a lid and leave it aside for 5-10 minutes. During this time, the rice flour and water will combine and it will also cool down slightly.
- On to a wide plate, apply a coat of oil and drop the rice flour mixture on the plate for kneading.
- If you feel the mixture is too hot, wait for it to cool down further, but do not allow it to cool down completely.
- Once you are able to touch the rice mixture, apply some oil on your palms and knead the dough until it’s a nice smooth ball.
- The ball has to be without cracks so that when you steam cook; the mani kozhukattai gets cooked evenly.
Steam cooking the Mani Kozhukattais
- Pinch out small balls to shape it into marble sized balls. Once the small kozhakuttais are ready, keep them covered until the steamer is set up. Covering keeps the kozhukattais from drying out before steam cooking.
- Place the mani kozhukattais in the steamer and cook for 10-12 minutes. You know they are ready when they look glossy.
- Just to be sure, take one out to test if they’ve been cooked well.
Tempering the Mani Kozhakattais
- In a pan or kadai, add a tablespoon or two of oil and allow it to warm up. Add mustard seeds, split urad dal and allow it to crackle.
- Add a sprig or two of curry leaves and a green chilli slit along the center.
- Sauté for10-15 seconds and then add the steamed mani kozhakattais. Give it a mix and add salt if you feel its necessary.
- If you have any sort of podi – chutney podi or dosa podi or idli podi, you can add them at this stage and mix them all well.
- Squeeze a drizzle of lemon juice if you fancy it.
- Serve it as it is or with a chutney of your choice. Enjoy!