Tamil Nadu breakfast — quick semolina dumpling — modern village innovation.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Dry roast semolina: Heat a pan. Dry roast 1 cup fine semolina (rava) 4-5 minutes until lightly golden. Set aside.
Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden. Add 1 tsp cumin seeds, 2 green chillies and curry leaves.
Add water: Add 1.5 cups water. Bring to a rolling boil.
Add salt: Add 1 tsp salt.
Cook rava: Add roasted rava while stirring. Stir vigorously and cook on low heat 4-5 minutes until very thick and leaves the sides of the pan.
Cool slightly: Remove from heat. Cool 5 minutes until cool enough to handle.
Shape kozhukattai: Grease your hands. Take small portions of the rava mixture and shape into smooth balls or oval shapes.
Prepare steamer: Fill steamer with water and bring to a rolling boil.
Steam: Place rava kozhukattai on greased plates. Steam covered for 10-12 minutes.
Serve: Rava kozhukattai is a savoury semolina steamed dumpling. Serve with coconut chutney and sambar.