Kara Kozhukattai

Instructions

1. 1

   Prepare the Tempering

   • Heat sesame oil in a heavy-bottomed pan (kadai) over medium heat.
   • Add mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add urad dal and chana dal. Sauté for about 1 minute until they turn a light golden brown.
   • Add the finely chopped onion, green chilies, grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
2. 2

   Prepare the Dough Base

   • Pour 2.5 cups of water into the pan with the sautéed tempering.
   • Add salt and hing (asafoetida). Stir well and bring the mixture to a rolling boil.
3. 3

   Cook the Dough

   • Reduce the heat to the lowest setting. Slowly and steadily add the rice flour while stirring continuously with a sturdy spatula or whisk to prevent any lumps.
   • Continue mixing for 2-3 minutes until all the flour is incorporated and the mixture thickens into a single, non-sticky mass that pulls away from the sides of the pan.
   • Stir in the grated coconut until evenly distributed.
   • Turn off the heat, cover the pan with a lid, and let the dough rest and cool slightly for 5-7 minutes.
4. 4

   Shape the Kozhukattai

   • When the dough is warm and cool enough to handle, transfer it to a large plate or bowl.
   • Grease your palms with a little oil to prevent sticking. Knead the dough for about a minute until it becomes smooth and pliable.
   • Take a small, lime-sized portion of the dough. Roll it into an oval or cylindrical shape, then gently press it inside your fist to create distinct finger impressions. This traditional shape is called 'pidi'.
   • Repeat this process with the remaining dough, arranging the shaped dumplings on a plate.
5. 5

   Steam the Dumplings

   • Prepare a steamer by adding water to the base and bringing it to a boil. Grease the steamer plates or idli plates with a little oil.
   • Arrange the shaped kozhukattai on the greased plates, ensuring there is some space between them for even cooking.
   • Place the plates in the steamer, cover, and steam on medium-high heat for 10-12 minutes.
   • The kozhukattai are done when they appear shiny and feel firm and non-sticky to the touch.
6. 6

   Serve

   • Turn off the heat and let the steamer rest for 2-3 minutes before opening the lid. This prevents the dumplings from becoming sticky.
   • Carefully remove the Kara Kozhukattai and serve them hot with your favorite accompaniment like coconut chutney, tomato chutney, or sambar.