Kozhukattai

🔥 Prep

• Measure out 200 g of rice flour and place in a bowl.
• Measure out 2 tbsp of grated coconut.
• Measure out 1 tsp of mustard seeds.
• Measure out 1 tsp of urad dal.
• Finely chop 2 green chillies.
• Grate 1 tsp of ginger (about a small piece).
• Rinse and pat dry 10 curry leaves.
• Measure out 1 tbsp of oil.
• Measure out 1 tsp of salt.
• Measure out 300 ml of water.

🔥 Cook

• 1. Bring the 300 ml water to a boil over high heat, add the 1 tsp salt, and once boiling, reduce to medium heat.
• 2. Gradually add the 200 g rice flour to the boiling water while stirring continuously to avoid lumps; cook for 2-3 minutes until a thick, smooth dough forms.
• 3. Remove the dough from heat, cover, and let it rest for 5 minutes to cool slightly.
• 4. In a small pan, heat 1 tbsp oil over medium heat until shimmering.
• 5. Add the 1 tsp mustard seeds and 1 tsp urad dal; sauté for 30 seconds until the mustard seeds pop and the urad dal turns golden.
• 6. Add the chopped 2 green chillies, grated 1 tsp ginger, and 10 curry leaves; sauté for 1 minute until fragrant.
• 7. Stir in the 2 tbsp grated coconut and cook for 30 seconds.
• 8. Transfer the tempered mixture to the rice flour dough and knead thoroughly for 2 minutes until evenly incorporated; if the dough feels dry, sprinkle a little warm water.
• 9. Pinch off small portions of dough and roll them into smooth balls or oval shapes about 2‑inch in size.
• 10. Arrange the shaped kozhukattai in a steamer basket lined with parchment or banana leaves, leaving space between each.
• 11. Steam the dumplings over boiling water on medium-high heat for 10‑12 minutes until they are firm and translucent.
• 12. After steaming, turn off the heat and let them sit covered for 2 minutes before removing.

🔥 Serve

• Transfer the steamed kozhukattai to a serving plate and drizzle with a little melted ghee or coconut oil if desired.
• Serve hot with coconut chutney, sambar, or a simple yogurt dip.
• Garnish with extra grated coconut and a few curry leaves for added aroma.