Rice rava 3 cups
Grated coconut 2 tbsp
Finely chopped green chilli 1 tsp
Red chili 1
Curry leaves 3 sprigs
Toor dal 3 tsp
Pepper corns 1/2 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Salt 1 1/3 tysp
Asafotida 1/4 tsp
Oil 1 tbsp
Powder the toor dal along with pepper, jeera and red chili in the blender and set aside.
Heat oil in a apn and let the mustard seeds splutter. Add the green chilies and saute for a minute. Add 6 cups of water and as the water starts boiling reduce the flame and add coconut, curry leaves, salt, asafotida and stir well. When the water starts boiling well keep the flame low and add the powdered dal and slowly add the rice rava. Keep stirring to avoid lumps. When the mix looks pasty remove from fire and let it cool a bit.
Take scoops of the mix and shape them into lemon-sized balls.
Heat water in a cooker and place the kozhukkatais on a idli plate and stem them for 5 minutes or till done.
Serve hot with gotsu.
Green peppr 1 big (finely cut)
Curds 1 1/2 cups
Salt 1/2 tsp
oil 1/2 tsp
Cumin seeds 1/2 tsp
Finely chopped coriander leaves 1 tsp
Heat oil in a pan and let the jeera splutter.
Add the finely cut capsicum and saute well, but let it stay crisp. Add salt and stir well.
Take curds in a bowl and add the sauteed capsicum and mix well.
Garnish with coriander leaves and chill before serving.
Black eyed beans (Lobia) 250 g
Medium-sized onion 2
Tomato 2 big
Milk 1/3 cup
Cinnamon powder 1/2 tsp (optional)
Salt 1 tsp
Cumin seeds 1/2 tsp
Chilli powder 1 tsp
Dhania powder 1 tsp
Turmeric powder 1/4 tsp
Grated ginger 1 tsp
Finely cut cilantro (Dhaniya) 1 tsp
Soak the lobia for 2 hours and then pressure cook with turmric powder and 1/4 tsp salt.
While the dal is cooking, saute the finely cut onions in a frying pan by adding t he onions to tempered jeera. Whent re color starts changing add the pureed tomato and ginger. When it blends well with the onion, add all the masala ingredients except cinnamon powder and cook for 2 to 3 minutes.
Add the cooked lobia and salt and when the dal starts boiling, add the molk anfd flavor with cinnamon powder.
Garnish with coriander leaves and serve hot with chapathis.