KANJI KOZHUKATTA

Kanji kozhukattai is a popular Kerala dish. It's a very healthier breakfast. Kanji kozhukattai is nothing but, Kerala matta rice with coconut balls cooked in boiling water. This is usually served with the water in which it is cooked.The best combination for this kanji kozhukatta is Ulli chammanthy/onion chutney.

INGREDIENTS:

Kerala Matta Rice - 1& 1/2 cup

Raw rice - 1 handful

Grated Coconut - 4 tbsp

Salt to taste

For Chutney:

Grated coconut - 1/2 cup

Red Chilli - 3

Tamarind - small piece

Hing - pinch

Small onion/shallots - 4

Curry leaves

METHOD:

1. Soak matta rice and raw rice for 5 hours.

2. Drain the water and grind the rice, coconut, and salt in a mixer/grinder with little water.

3. The batter should be thick and not like idli or dosa batter. Just sprinkle water little by little and grind it to a coarse paste.

4. If you have added more water while grinding, heat a pan and add the coarsely ground rice with coconut paste and in low flame just keep stirring the mixture for a couple of minutes.

5. Now take the flour and make a small lemon sized ball out of the batter. Repeat this step and make small balls out of rest of batter.

6. In a heavy bottomed pan add the water and when the water starts to boil add the rice balls and let it cook for 25-30 minutes.

7. Serve the delicious kozhukattai with water in which it is cooked along with onion chutney.

Preparing chutney:

Grind grated coconut along with tamarind, salt, red chili and a pinch of Hing in a blender to a fine paste.

Now add the small onions and just blend it.

Yummy ulli chammanthy is ready!!!!!!