Pacharisi kozhukattai is a steamed rice dumpling with a small quantity of dhal and simple seasoning. I learnt this recipe from my mom. Usually both my grandmas’ make this with the rice alone. My mom makes this with some dhal added to it and I love this version a lot.  This was one of the recipes that occupies a space in my tiffin box regularly.  My friends and my classmates love this recipe a lotttt…. So whenever I take this to my school or college, in no time my tiffin box will be empty. So always my mom keeps some extra kozhakattai in my tiffin box. Since I took this picture in mobile, there is no clarity. Sorry about that!!!

INGREDIENTS

Raw rice – 1 cup

Toor dhal – 1tbsp

Channa dhal – 1 tbsp

Urad dhal – 1 tbsp

Water – 11/4 cup

Grated coconut – 4 tbsp

Red chilli – 1

For Seasoning

Oil  – 2 tbsp

Channa dhal – 1 tsp

Urad dhal – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – few

• Wash the rice and drain the water. Spread it on a cotton cloth. Allow it to dry.
• Soak  all the dhals and the red chilli for two hours.
• Grind the dried rice into a coarse powder or in rava(sooji)consistency.
• Drain the water and grind the soaked dhal and red chilli into a fine paste.
• In a heavy bottomed vessel, add oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal and sauté until they turn golden brown.
• Also add curry leaves and sauté for a minute.
• Then add the measured quantity of water and allow it to boil.
• Once they start to boil, add the grated coconut, ground dhal and the rice powder into it.
• Mix well and stir continuously until it thickens.
• Spread it on a plate and allow it to cool.
• Now take some portion and make it into a round or oval shape.
• Keep it in a rice pan and steam cook it in a cooker.
• You have to keep it for 15 minutes from the time the steam comes out.
• Serve it with coconut chutney or sambar.

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