Kothamalli Kozukattai

Ingredients:

Raw rice – 1 cup

Tuar dal – ¼ cup

Channa dal – ¼ cup

Water – 2 ½ cups

Coconut Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

Coconut – 5 teaspoons (grated)

Grind to paste:

Green chillies – 2

Hing – ¼ teaspoon

Pepper – ½ teaspoon

Cumin seeds – 1 teaspoon

Curry leaves – 20 leaves

Salt – 1 ½ teaspoon

Corriander leaves – a handful

Corriander stem part – a handful

(The stem part of the coriander bunch)

Method:

1. Break the rice in mixie coarsely to make rice rawa.
2. Break the dals together coarsely to make dals rawa.
3. Heat coconut oil in a non-stick tawa.
4. Add mustard seeds & allow spluttering.
5. Add water & the ground paste.
6. When this comes to a boil add rice rawa, dals rawa & grated coconut.
7. Mix well & boil till all water is absorbed. (upma consistency)
8. Keep aside & allow cooling.
9. Once cooled, make kozakattai’s (elliptical balls) of the upma.
10. Arrange in idli plates.
11. Steam for 10 to 15 minutes.
12. Serve hot with coconut chutney/onion-tomato chutney.

Suggestion:

• Instead of the regular elliptical balls, can make various shapes of the upma to make it attractive for the kids.
• Can be served with sugar for kids.