500 grams SVS kozhukattai flour
100 grams Onion, finely chopped
1 Teaspoon mustard
1 Tablespoon urad dhal
50 grams Cooking oil
1 Tablespoon chopped coriander
2-4 Green chillies, finely chopped
1 Inch ginger, finely chopped
Salt, to taste
100 grams Shredded fresh
Heat the large frying pan with 1 tablespoon of
oil. Add the mustard and dhal to the hot oil.
When it splutters add the green chillies, ginger
and onion. Stir fry for about 2-3 minutes.
Add in the rice batter with coconut and salt,
keep stirring. Cook for another 15 minutes.
When you find it comes to a soft upma
consistency, switch off the stove. Allow it to cool.
Grease the idli plates and shape it into balls
with your palms.
Arrange the balls on the plates and stack the
plates one above the other.
Steam the kozhukattai in the cooker just like
the idlis, simmer for about 5-7 minutes.
Switch off and allow to cool for 2-3 minutes.
Remove from plates and serve hot with Tomato Chutney.