Kara Pidi Kozhukattai

Kara pidi kozhukattai usually served during Ganesha Chahurthi. Unlike,their sweet version cousin this kara kozhukattai prepared by savoury methods by tempering spices and herbs such as coriander and curry leaves. I used short cut method by using store bought rice flour as i don't have much time to grind and roast rice for the flour. This kara kozhukattai also known as Indian dumplings and i enjoy both sweet and kara kozhukattai. My kutties love helping the process of making kozhukattai as they get a chance to leave their fingerprints in the dough and fun eating them. As for me, i love seeing them polish off the delicious,soft and flavorful kozhukattai...can a mother ask for more??

Ingredients

1 cup rice flour
1 + 2 tsp oil
1 tsp urad dhal
1 tsp channa dhal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 inch ginger, finely chopped
2 sprigs curry leaves,finely chopped
2 stalks coriander seeds,finely chopped
2 red chillies,finely chopped
Salt to taste
Hot water for kneading

Methods

In a pan, heat 2 tsp oil and add mustard seeds, once mustard seeds splutter add cumin seeds,urad dhal and channa dhal. Saute till channal dhal turns golden.

Add chopped red chillies,ginger, coriander leaves and curry leaves.Saute for 1 minute. Remove from heat.

In a bowl, combine rice flour salt and 1 tsp oil. Add water little by little to knead to a soft dough.

Add the tempered mustard seeds mixture and knead to combine. Take a lime sized dough and make it into a ball. Using your fingers, pressed the ball to leave your fingerprints on the dough and the shape will resemble oblong once pressed.

Prepare steamer or idli pan, lightly grease the pan or idli mould and place the kozhukattai in the steamer. Steam for 8-10 minutes.

Remove from steamer and kara pidi kozhukattai ready for neiveidhyam.