Urundai kozhukkatai (about 20 balls)

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.

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