Amani kozhakatai, these delicately-seasoned steamed rice balls are made as an offering during ganesh chaturthi in tamilnadu, but they can be served as a low calorie snack anytime!
chawal ka atta
oil for greasing and tempering
rai / sarson
split black lentils
whole dry kashmiri red chillies
broken into pieces
to 10 curry
For The Garnish
freshly grated coconut
Combine the rice flour, salt and 2 cups of water in a bowl and mix well to a batter of pouring consistency.
Grease a kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.
Remove in a greased thali and knead (while hot) using ¼ tsp of oil till smooth.
Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
Rub ½ tsp of oil on your hands, take a little dough and shape into small size round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.
Heat the remaining 3 tsp of oil in another kadhai and add mustard seeds.
When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
Add the steamed rice balls, toss well and cook on a medium flame for another minute,serve hot garnished with coconut and coriander.
To make stuffed kozhakatai, fill the rice balls with a savoury filling of your choice.