Mini kozhukattai is one of my favorite munch prepared by my mom as an evening snack. I love the aroma of the seasoning to the kozhukattai. Here comes the recipe for simple and tasty mini kozhukattai.

Ingredients:

• 1 cup – Idly rice
• 2 tbsp – Coconut grated (to grind)
• 1 tbsp – Sesame oil
• Salt as needed
• Water as needed

Seasonings:

• 2 tsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / Ulunthu
• 3 nos – Dry red chillies
• 4 or 5 nos – Curry leaves
• 3 tbsp – Coconut grated
• 2 tsp – Sugar (optional)

Preparation method:

1. Wash and soak idly rice for 4 to 5 hrs and then transfer soaked idly rice, grated coconut along with required salt to a mixer grinder, grind it until smooth.
2. Heat sesame oil in a pan, add rice flour keep stirring over medium flame, never move from that place. Continue doing this until you get thick ball and then switch off the stove.
3. When dough is still warm, knead it into a smooth ball. If needed add few drops of sesame oil to knead, now make small balls out of this dough. Ball size should be like seedai urundai.
4. Place mini kozhukattai in the idly platter or any steamer for 9 to 10 minutes and steam until cooked. Set aside.
5. Heat oil in a pan, season with items given in the list for seasoning except sugar and now add cooked kozhukattai balls along with sugar, mix well. Sweet mini kozhukattai is ready.

Notes:

• Always keep the flame in low or medium while making rice flour mixture. It takes 10-15 mins but it is worthy doing it.
• Make kozhukattai when its still warm. Do not let it open for a long time which will cause the mixture to get dry and ending up in hard kozhukattai. Try to cover with wet clothe until you prepare.
• Adding coconut while grinding rice helps the kozhukattai to stay soft for long time and also gives a new flavor.
• Adding sugar is completely optional. In my family we all love to have it with sugar.