Meena's Taste Mantra

Neer Kozhukattai - Rice Ball Dumplings in Broth

This time for Maha Shivratri Appa wanted to make Neer Kozhukattai's for Naivedhyam. Amma generally makes Arisi Upama Kozhukattai and/or Jowar Veg Kozhukattai. Appa was all nostalgic as he was naraating about his childhood days when his aunt and sister used to make this dish.

Amma also remembers that her Amma used to make these Kozhukattais and it is only from the time Amma is in Mumbai she started making the Arisi Upama Kozhukattais. So she too wanted to make this Neer Kozhukattai. This is also known as Thanni Kozhukattai as this is served along with the water - Thanni, in which it is boiled

For me, this will be the first time that I am relishing these awesome dish! Infact I loved the broth the most as it has the sweetness of the rice and coconut steeped into it...also, I found these Neer Kozhukattais more moist than the Arisi Upama Kozhukattais, that tend to dry out when they are cold.

INGREDIENTS

200 gms Parboiled Rice
3 tblsp Fresh Coconut, grated
Water
Salt

METHOD

For Rice Batter

Wash and then soak Parboiled Rice in water for atleast 4 hours. Water to Rice ratio is 2 parts of water for 1 part of rice.
Drain the soaked parboiled rice and keep the water aside, for use later.
Grind parboiled rice to a semi - coarse texture, like that of Rava | Semolina, with very little water. This water is the from what we have kept aside.
At this stage, add grated coconut and salt and pulse for 2 times. The consistency should be thicker than that of idli batter.

For Dough

Place a thick bottomed non stick kadhai on low flame and add coarsely ground rice batter along with remaining water. Stir continuously till the batter gathers up to form a dough.
Once the dough like form is reached, switch off the gas and keep aside the dough to cool.

For Neer Kozhukattai

Make small lemon size portions of the dough. Smooth them to a nice ball shape. For this qquanity you get 14 Kozhukattais.
In the same non stick kadhai, place water for boiling. The level should be such that, when we put one kozhukattai, it is just immersed.
When water starts to a roaring boil, add the rice balls and let them cook for couple of minutes.
Stir gently and turn the Kozhukattais so that they cook well.
After 15 minutes, with a slotted spoon, remove one Kozhukattai out and cut into two to check if Kozhukattai is cooked inside. If it is cooked, switch off the flame.

Serve these nutritious Kozhukattais along with the water in which they were cooked and Red Coconut Chutney.

Note:

a. Traditionally for 200 gms of Parboiled rice, half of a large coconut, grated, is put. But we tend to cut down on coconut and so we have used only 3 tblsp. You can add more to suit your taste. 3 tblsp of coconut gives the flavour and richness.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.