#NeerKozhukattai #Dumpling : The dough for this dumpling is prepared from boiled rice and coconut. The rice is soaked and grind into a thick batter with coconut. Then balls are rolled from the batter is cooked in boiling water. Here comes the recipe.
Yesterday I was grinding dough for APPAM in a wet grinder.
From that I took 1/3 cup of rice dough & kept in the fridge.
Now follow the steps given below to make neer kozhukattai.
Wet ground rice dough : 1/3 cup
Rice flour : 1/3 cup
Coconut grated : 1/3 cup
Salt : 1/4 Tsp(adjust to taste)
Mix all the ingredients well in a wide mouthed vessel.
If needed add lukewarm water to make a thick dough.
It should be like chappathy dough consistency.
Make small balls out of the prepared dough.
When the water starts boiling add the rolled balls into the water one by one slowly.
Wait for 2 seconds.
Now stir the boiling kozhukattais with a long handled laddle.
Reduce the flame & keep the burner knob at SIM position.
Allow it to cook well for 10 minutes.
Check whether its cooked well.
Once its done transfer all kozhukattais from the water into a bowl.
Temper 1/4 Tsp of mustard. Once the mustard seeds splutters add broken red chilly, cumin seeds and curry leaves.
Then add asafoetida and then the kozhukattais and 1/4 Tsp of crushed pepper corns.
Stir well for a second. Transfer into a serving bowl.
Now its ready to eat.
The water that is used for cooking these dumplings would have turned into a porridge.
This tastes good with either jaggary or salt.
Note : 1/3 cup of oats can also be added along with the ingredients given to make the dough.
|oats is added to make dough and garnished with sprouted green gram dhal|
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