Brown Rice Kozhukattai (Savory Brown Rice Dumplings)Written by Reshma Anand
The Kerala Brown Rice Kozhukattai is a simple and quick to make recipe that makes a healthy and wholesome meal. There are many variations to this recipe but I love to make it the way I have written it. Whole grains like brown rice are generally higher in fiber containing certain other nutrients than their "white" counterparts making it healthy and wholesome.
Makes: 3 to 4 servings
Total Time: 60 Minutes
1 cup of brown rice rawa
1 cup grated coconut
1 teaspoon salt
1 teaspoon mustard
2 tablespoon split urad dal
3-4 red chillies
3-4 of curry leaves
2 tablespoons of oil
Ingredients For Seasoning
To begin making the Brown Rice Kozhukattai recipe, we will first have to cook the brown rice rava like how we make upma. My prefered method to cook this upma is in a pressure cooker. You can also use a sauce pan, but it will just take a little longer to cook
Heat a teaspoon of oil in the pressure cooker; add in the brown rice, salt and 1-1/2 cups of water. Cover the pressure cooker and cook the brown rice for a couple of whistles and turn off the heat. Allow the pressure to release naturally.
Once the pressure is released, transfer the cooked brown rice into a large bowl. Stir in the grated coconut and check the salt levels.
We will now steam the brown rice along with the coconut, this process of double cooking, makes the brown rice fluffy and soft. Prepare a steamer and line the steamer plates with oil.
Make balls (about 1 inch in diameter) of the coconut-rice mixture and place it on the steamer plate. Steam for about 10 minutes on high heat and turn off the heat. Remove Brown Rice Kozhukattai (dumplings) from the steamer and keep aside.
Our next step is to season the Brown Rice Kozhukattai's. Heat a tablespoon of oil in a wok or a heavy bottomed pan; add mustard seeds and split urad dal and allow them to crackle. Add red chilles and curry leaves and stir until the red chillies are well roasted.
Add the cooked Brown Rice Kozhukattai into the above seasoning and stir fry for a about 3 to 4 minutes. Remove from heat and serve then hot along with coconut chutney.
I am an alumnus of IIT Madras and SP-JAIN Mumbai and have journeys across many continents and cultures. This has helped me develop a deep passion for food & cooking. One of the challenges has been
adapting the world cuisines to suit the vegetarian palate and thus began the endless journey of culinary experimenting in my kitchen.