Kozhukattai

I learnt this dish from my friend Sangeetha Girish who cooks yummy South Indian food- http://sangeetha-girish.blogspot.co.uk/

Serves: 18- 20 pieces
Ingredients:

• Rice Flour: 2 cups
• Water: 3.5 cups
• Salt: to taste
• Onion: 1-2 (chopped)
• Curry leaves: a few
• Green chilli: 1-2 (chopped)
• Mustard seeds: 1 tsp
• Chana daal: 1 tsp
• Washed Urad daal: 1 tsp
• Asafoetida/ Hing: a pinch
• Coconut: a small piece (grated) OR Dessicated coconut: 2-3 tbsp
• Oil: 2 tsp

Method:

• Seasoning/ Tadka:
• Heat oil in pan.
• Add mustard seeds and hing. Let the seeds splutter.
• Add curry leaves. salt and green chilli.
• Add chana daal and urad daal. Cook for 5-7 mins till daal is roasted properly.
• Add onions. Cook till onion turn translucent.
• In a separate bowl, mix rice flour with water (make sure there are no lumps). Add it to the seasoning.
• On a low flame, cook till all the water evaporates and the rice mixture starts leaving sides of the pan. It resembles like a dough. This will take approx 5-7 mins.
• Turn off the flame. Let the mixture cool.

• Now wet your hands. Put a little mixture on your palm and make a round shape ball. 
• Repeat the above step (5) to make more balls.
• Place all the balls in the steamer and steam for 12- 15 mins.
• Serve with chutney and/or sambhar.