Savory Pudi Kozhakattai

Here is the recipe for the savory version of pudi kozhakattai that's made by steaming rice dumplings made from ground rice cooked in an assortment of South-Indian spices and pulses. The recipe for the sweet version of this dish is here.

Ingredients (serves 4):

1. 1 cup raw white rice
2. 2 tablespoons sesame oil
3. 1 teaspoon black mustard seeds
4. 2 teaspoons split urad dhal / black gram / ulutham paruppu
5. ¼ teaspoon hing / asafoetida
6. 2-3 dry red chillies
7. 2 tablespoons shredded coconut
8. 1 teaspoon salt (or as needed)

Preparation:

1. Grind the rice in a blender until it is ground to the consistency of semolina (rava) or cornmeal.
2. Heat a tablespoon of sesame oil in a medium sauce-pan. When hot, splutter the mustard seeds, add split urad dhal, hing, and red chillies.
3. To the seasoning above, add 3 cups of water (as needed, depending on the particular type of rice) and bring it to a boil.
4. To the boiling water, add salt, coconut, and slowly add the rice. Stir continuously to avoid forming lumps. Keep stirring on medium heat until the rice cooks and comes together as a moist, soft lump of dough.
5. Remove from heat and keep it aside to cool.
6. When cool, pinch out small quantities of the cooked, mushy rice and make oblong dumplings. On medium-high heat, steam the dumplings (kozhakattais) in a vegetable steamer or idli plates greased with some sesame oil, for 15 minutes until the kozhakattais are completely cooked (until a tooth-pick inserted in the middle of the dumplings comes out clean).

When cool, serve with any spicy side-dish or yogurt.