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Uppu Kozhukattai / Kara Pidi Kozhukattai
- Duration: 25 minutes
- Serves: 4 people
For authentic kara pidi kozhukattai, use only homemade fresh rice flour and freshly grated coconut. It enhances the flavour of this dish.
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This traditional Tamil heirloom recipe is particularly made during Ganesh Chathurthi. It is vegan, gluten free and very easy to cook.
- Rice rava (uncooked) (1 cup) OR rice flour (1 cup)
- Water (2 cups)
- Fresh coconut (nariyal), grated (3 tbsp)
- Sesame (til) oil (2 tsp)
- Green chillies (hari mirch), finely chopped (1–2)
- Mustard seeds (sarson) (1/2 tsp)
- Curry leaves (kadi patta) (1 sprig)
- Bengal gram (chana dal) (1 tsp)
- Split black gram (urad dal) ( 1 tsp)
- Salt (to taste)
- Heat oil in a kadhai, add chana dal (Bengal gram), urad dal (split black gram), mustard seeds, green chillies and curry leaves to it.
- When the mustard seeds splutter, add water and salt.
- As the water begins boiling, add grated coconut and rice rava, stirring consistently. Continuous stirring helps to make lump-free kozhukattai.
- Cook the rice rava over low flame till it is even.
- Let the mixture cool for 5 mins.
- Grease your hands with oil.
- Take a small portion of the mixture, squeeze it in your palm and shape them into oblong uppu.
- Repeat the same procedure for the entire batch. Then steam the uppus for 5–7 mins in a greased steamer (you can also use idli plates).
- The yummy uppu kozhukattai/kara pidi kozhukattai is ready to be served.