Recipe for making brown rice kara kozhukattai. A different variety of kara kozhukattai made with brown rice.
I have already shared the kara kozhukattai recipe that is very famous in the kogunad region that uses par boiled rice. These days I do with brown rice and it tastes really good too. This is a very light and super tasty kozhukattai. I like to add lot of onions to the kozhukattai as it adds a nice flavor. Here is how to do brown rice kara kozhukattai.
Soak brown rice (I have used brown sona masuri rice variety) for 3 hours. If you are planning for breakfast, then soak the brown rice over nite. It works well. Drain the water from the soaked brown rice. Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of brown rice used, add exactly one cup of water while grinding. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding. Grind to a really smooth fine paste. Set aside.
Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the urad dal. Chopping the curry leaves makes it easier while serving and eating. Wait for the urad dal to brown.
Add in the finely chopped onions and green chillies. Make sure all these ingredients are finely chopped, so its easy to prepare and shape the Kozhukattai. You do not want a big chilli or a curry leaf when you bite the dumpling. So take time and chop the ingredients as fine as possible. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
Once the onions are cooked, Add in the ground rice mixture and stir with a spatula.
The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings.
Repeat with the remaining dough. Dip your hands in cold water before shaping every dumpling.
Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
The dumplings would become slightly glossy after steaming. Remove from heat.
Serve hot with coconut chutney, red chutney or kara chutney.
- 1 cup brown rice
- 1 cup water
- 2 teaspoon gingely oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 tablespoon urad dal
- 2 onions, finely chopped
- 1 inch piece ginger, finely chopped
- 1 sprig curry leaves, finely chopped
- 3 green chillies, finely chopped
- 1 teaspoon salt
- Soak brown rice for 3 hours. Drain the water from the soaked rice. Grind the rice with 1 cup water. Grind to a really smooth fine paste. Set aside.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the urad dal. Let the mustard seeds splutter and the dal brown.
- Add in the onions and green chillies. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
- Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside.
- Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
- Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
- Serve hot with coconut chutney, red chutney or kara chutney.
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