Vegetable Kozhukattai, Veg Kaara Kozhukattai recipe made with soaked and ground brown rice along with vegetables and aromatics. These steamed dumplings are perfect for breakfast or dinner.
Total Time:3 hours 20 mins
Yield:25-30 dumplings 1x
1 cup brown rice
1 cup water
2 teaspoon gingely oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 tablespoon chana dal
2 onions, finely chopped
1 inch piece ginger, finely chopped
1 sprig curry leaves, finely chopped
3 green chillies, finely chopped
3 cups finely shredded vegetables (carrot, cabbage and beans)
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 chana dal. Let the mustard seeds splutter and the dal brown.
Add in the onions and green chillies. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
Add in the veggies and the salt. Cook until the veggies are half done for 3-4 minutes.
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.