Ingredients
- Raw rice – 1.25 cups, “sona masoori” type
- Milk – 1.25 cup
- Fresh Coconut – 2 tbsp (grated / finely chopped)
- Ginger – 1 inch (grated)
- Coconut oil – 1 tbsp
- Salt – to taste
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Black peppercorns – 1/4 tsp
- Hing – 1/4 tsp
- Urad dal – 1/2 tsp
- Channa dal – 1/2 tsp
- Red chillies – 2 each
- Green chillies – 2 each
- Curry leaves – Few
Instructions
- Wash rice in cold water and immediately drain the water (do not soak). Spread wet rice on a clean & dry cloth / kitchen paper towel for the excess water to be absorbed. Alternatively, you can also heat a pan (on low-medium heat) and transfer the wet rice into the pan and let it dry, for about 1-2 mins. Do not leave it for too long otherwise the rice will get roasted.
- Use a mixer to grind the rice into coarse powder (sooji/semolina consistency).
- In a deep pan, heat coconut oil, splutter mustard seeds, fry cumin seeds, hing & pepper corns, roast red chillies, urad dal, channa dal until golden brown, add green chillies, curry leaves and stir for a min.
- Add 1 cup of milk & 1 cup of water and bring it to a boil (on low-medium heat). Now, add rice rava, grated coconut, grated ginger, salt and keep stirring until all the water evaporates and the mixture starts to thicken.
- Let the mixture cool until it can be handled with bare hands. Take a handful of the mixture, roll it into a ball and gently flatten it on a cutting board/tray. Use a cookie cutter to cut out your favorite shapes from the mixture. Gather the left-out end bits and use it again to make more cut-outs.
- Steam cut-out idli kozhukattai in a steamer / idli cooker for about 10 mins. Serve hot & enjoy!
- Category: Breakfast, Gluten-free, Vegan
- Cuisine: South Indian