Uppu Kozhukattai

Instructions

1. 1

   Prepare the Rice Flour Dough

   • In a heavy-bottomed pan or kadai, bring 2.5 cups of water to a rolling boil over medium-high heat.
   • Once boiling, add the salt and 1 tablespoon of sesame oil. The oil helps prevent the dough from becoming sticky.
   • Reduce the heat to the lowest setting. Gradually add the rice flour while stirring continuously and vigorously with a sturdy wooden spoon or spatula to prevent any lumps from forming.
   • Continue mixing for 2-3 minutes until the flour has absorbed all the water and comes together as a single, thick mass.
   • Turn off the heat, cover the pan with a lid, and let the dough rest for 5-7 minutes. This allows the flour to cook through in the residual steam, resulting in a softer texture.
2. 2

   Prepare the Tempering (Tadka)

   • While the dough is resting, heat the remaining 1 tablespoon of sesame oil in a small pan (tadka pan) over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the urad dal and chana dal. Sauté for 1-2 minutes, stirring frequently, until they turn a light golden brown. Be careful not to burn them.
   • Add the finely chopped green chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
3. 3

   Combine and Knead the Dough

   • Transfer the warm, rested rice flour dough to a large bowl or a wide plate (parat).
   • Add the prepared tempering and the freshly grated coconut to the dough.
   • The dough will be hot. Initially, use a spatula to mix everything together. Once it's cool enough to handle, dip your hands in cool water and knead the dough for 3-5 minutes.
   • Knead well until all the ingredients are evenly distributed and the dough is smooth and pliable without any cracks.
4. 4

   Shape and Steam the Kozhukattai

   • Grease your palms with a few drops of oil to prevent the dough from sticking.
   • Take a small, lemon-sized portion of the dough. Roll it into a ball and then gently press it in your fist to create an oblong shape with finger impressions (this is the traditional 'pidi' shape).
   • Arrange the shaped dumplings on a greased idli plate or a steamer tray, leaving a little space between them to allow for even steaming.
   • Place the tray in a steamer with boiling water at the bottom. Cover and steam on medium heat for 10-12 minutes.
   • The kozhukattai are cooked when they appear shiny and are firm and non-sticky to the touch.
5. 5

   Rest and Serve

   • Turn off the heat and let the steamer sit, covered, for 5 minutes. This prevents the kozhukattai from becoming dry.
   • Carefully remove the tray from the steamer. Let them cool for a minute before handling.
   • Serve the Uppu Kozhukattai warm with coconut chutney, tomato chutney, or sambar.