Ingredients:

Parboiled Rice 1 cup
Raw Rice 1 cup
Salt as per taste

Batter Preparation:

Soak both the rice together for couple of hours. Then wet grind it to thick coarse batter. Add salt to this thick batter and mix them well.

For Tempering:

Chana dal 1/2 cup
Urad dal 1/2 cup
Asafoetida 1/4 spoon
Mustard seeds 1/2 spoon
Black pepper 1 spoon
Cumin seeds 1 spoon
Dry red chilies 8 sliced into bite size
Coconut finely chopped 1/2 cup
Curry leaves 1 cup
Salt
Ghee/Sesame oil 1 cup
Ghee or sesame oil few spoons.

Method:

Heat ghee/oil in a wok. Add mustard, pepper, cumin, asafoetida, dry red chilies and curry leaves. Let them pop and splutter well. Now add chana dal, urad dal to this. Fry them till they turn to reddish color. One may add little salt here if needed. Add the thick batter to the above. Still over the stove. Now fry this batter for a while. Maybe till the batter leaves its moisture and becomes like a dough. It should be in dough consistency now at the same time…the rice dough, should not be crispy.

Greese your palm/either wearing a gloves or without it. While the dough is still warm….try to make equal parts out of it. Like small lemon sized balls. In an idly cooker, heat 2 cups of water. Let it to boil over medium heat. Then drizzle little ghee/sesame oil in the Idly plate. Smear the oil well in idly plate. Place these kozhukkatai/ rice balls over this greesed plate.

Steam cook them for 10-15 minutes. Once it is done…maybe check with a wooden toothpick or bamboo schewer sticks. If the kozhukkatai is not sticky, its done.Serve them warm with coconut and tomato chutney. This kara-kozhukkatai tastes good, as such without any side dish too.