Uppu Urundai - Kara Kozhukattai

Ingredients:

• Parboiled Rice 1 cup
• Raw Rice 1 cup
• Salt as per taste

Batter Preparation:

• Soak both the rice togather for 1 and a 1/2 hours.
• Then wet grind it to thick coarse batter.
• Add salt to this thick batter and mix them well.

For Sesonning:

• Cashew nuts 10 slitted or chopped
• Chana dal 1/2 cup
• Urad dal 1/2 cup
• Asafoetida 1/4 spoon
• Mustard seeds 1/2 spoo
• Black pepper 1 spoon
• Cumin seeds 1 spoon
• Dry red chilies 8 sliced into bite size
• Coconut finely chopped 1/2 cup
• Curry leaves 1 cup
• Salt
• Ghee/Sesame oil 1 cup
• Ghee or sesame oil few spoons.

Method:

• Heat ghee/oil in a wok. Add mustard, pepper, cumin, asafoetida, dry red chilies and curry leaves. Let them pop and splutter well.
• Now add chana dal, urad dal and cashewnuts to this. Fry them till they turn to reddish color. One may add little salt here if needed.
• Now add the thick batter to the above. Still over the stove. Now fry this batter for a while. Maybe till the batter leaves its moisture and becomes like adough. It should be in dough consistency now at the same time.the rice dough, should not be crispy.
• Greeze your palm/either wearing a gloves or without it. While the dough is still warm.try to make equal parts out of it. Like small lemon sized balls.
• In a pressure cooker, heat 2 cups of water. Let it to boil over medium heat.
• Then drizzle little ghee/sesame oil in the Idly plate. Smear the oil well in idly plate. Place these kozhukkatai/ rice balls over this greezed plate.
• Steam cook them for 10-15 minutes.
• Once it is done.maybe check with a wooden toothpick or bamboo schewer sticks. If the kozhukkatai is not sticky, its done.
• Serve them warm with coconut and tomato chutney. This kara-kozhukkatai tastes good, as such without any side dish too.