This is a traditional tamilnadu recipe that I learned from my MIL. This is naturally gluten, dairy and egg-free. Since this is for kids, I cut down on number of seasonings used (like mustard seeds, urad dal). Most kids may take the seasonings too. Mine is okay with red chillies and curry leaves, so I add them. She is allergic to urad dal, so I cut it out.
- Rice uncooked – 1/4 cup
- Water – 1 cup
- Olive oil – 1 tbsp
- Red chillies, curry leaves, mustard seeds, urad dal for seasoning
Wash rice and speard it on a paper towel for it to absorb the water. Grind this rice till it is coarsely ground. It shouldn’t be too coarse or too fine like the flour. May be like upma rava.
Heat oil in a non-stick pan and add the seasonings. After they splutter, I generally take off red chillies and curry leaves. Add water and salt to your taste. After the water boils, add the ground rice little at a time while stirring. Let this cook on a medium flame. Keep stirring and it is done when it becomes thick enough to make balls out of it (like Upma).
When this cools down, make it into little balls, pile them in a plate (or idli plate) and steam them. Your hot kozhakattai are ready.
You can add about 3 tbsps of toor dal along with rice for grinding, for variety and to spike up the protien. If you add toor dal, don’t forget to add 4 times that amount of water more.
Also, you can add a little of your (I mean your LO’s) favorite vegetable, grated, to this along with ground rice.
Calories for plain kozhakattai: 208