Spicy Kozhukattai


  • Parboiled Rice – 2 cups
  • Red Chillies – 4 Nos
  • Asafotida – ¼ teaspoon
  • Mustard – ½ teaspoon
  • Urad dhal – 1 teaspoon
  • Coconut gratings – 2 tablespoon
  • Curry Leaves – few
  • Oil – 1 tablespoon
  • Salt – 1 teaspoon or as per taste

Soak the rice in water for about 4 hours. Wash and drain the excess water. Grind along with red chillies, asafotida and salt to a coarse paste.
In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal and curry leaves and fry for a while. Then add the rice paste and stir well till it looks like thick dough. Add fresh coconut gratings and mix well. Cool it. Take a small lemon size balls and press gently by your fingers. Arrange it in a greased idli plate and steam it for ten minutes.

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