Kozhukkatta is a popular rice dumpling that is made in many parts of India and south east asia. Sometimes it is prepared with a sweet filling and are presented as dessert dumplings but these kozhukkattas are a savory dish favored by the residents of the Malabar coast.
|Raw rice flour||½ cup|
|Rosamatta rice flour||1 cup|
|Shallots||1 large or two small|
|Anise seeds||½ tsp|
|Mustard seeds||1 tsp|
|Grated coconut||½ cup|
|Curry leaves||1 cup|
Boil water with salt and add 1 cup Rosamatta rice flour mixed with ½ cup raw rice flour. Mix well till the flour becomes sticky. Make small balls from the dough and steam the balls in an idli-maker. Blend grated coconut, anise seeds, shallots, red chillies, salt and curry leaves. Heat oil in a pan, splatter mustard seeds and when the seeds pop, add the grated coconut mixture. Stir well. Add rice balls to the pan and mix thoroughly. Serve hot.