Palagaram ari urundai

Delicious rice dumplings stuffed with green chillies, ginger and coconut served with a spicy tomato chutney.

Ingredients:(yields approx 25 no.)

Idli rava2 cups

Water5 cups

Yellow moong dal2-3 tblsp

Cumin seeds1 tsp

Black pepper3/4 tsp

Coconut grated2-3 tblsp(optional)

Red chilli2 no

Oil3 tsp

Mustard seeds1/2 tsp

Curry leavesfew

Asafoetida2 pinches

Saltas needed

Method:

1)  In a pan add oil and temper with mustard seeds, asafoetida , peanuts(if adding) and red chillies.

2)  In a mixer pulse the moong dal , cumin seeds and black pepper.

3)  Mix with idli rava and keep it aside.

4)  Add 5 cups of water to this and add salt to this.

5)  The ratio of rava and moong dal mixture and water is  1:2.5

6)  When the water comes to a rolling boil, simmer the flame and add the idli rava + moongdal mixture.

7)  Add  diced /gratedcoconut at this stage.

8)  Mix well without any lumps.

9)  Let the flame be in medium.

10)     Stir well.

11)     When the water gets absorbed completely switch off the flame.

12)     When the mixture becomes warm and can handle the heat with your palms start making round shaped balls or oblong shapes.

13)     Steam in a greased idli maker for 8- 10 minutes.

14)     Serve hot with any chutney.

Note:

1)   Do not leave the cooked idli rava mixture open for a long time else it will become dry and end up in hard and dry kozhukattais.

2)   Make it when it is warm.

3)   Grease you hands with a few drops of coconut oil while making balls.

4)   Do not steam this more than 12 minutes else the kozhukattais will become hard and break while making.

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About Chef Ramaa shanker

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