Rice Kozhukattai

Ingredients:
Raw RiGce 1 cup
Tuvar dal 1/4th cup
Two and a half cups of water
one and a half tsp of salt
Jeera 3/4th tsp
2 green chillies
one tsp of ginger pieces
2 tsps of Mustard seeds
3 tsps of udad dal
Cooking Oil 3 tbsps

Method

Soak tuvar dal for half an hour. Grind dry raw rice.Then use fine sieve.Drain some water from tuvar dal. Let some water remain in it. Grind this dal with cumin seeds (consistency: coarse). Also add little water while grinding. Heat the oil. Add mustard seeds, udad dal. After roasting them, add green chillies and ginger pieces and fry for a while. Add water and salt. When the water starts boiling add the dal mixture and stir well. Then add rice flour. While using fine sieve, take the flour which remains above. In other words coarse rice flour is to be used for this dish.Cook on medium high. Mix well. Add asafoetida. Stir for 3-4 minutes. Let this mixture cool down.

Next step is steam cooking. Either use idli plates or a vessel/plate which has many holes for steam cooking.Take water in a bowl. Transfer the contents of upma by removing from it's edges to a small steel plate. Dip your finger in water bowl and make small balls of upma and place them in the cooker with sufficient water on greased idli plate/hole plate or hole vessel. Steam cook for 7-8 minutes. U can also add tomato or onion pieces.
Combination for this dish:Coconut chutney/Brinjal Gotjhu