Then this kozhukattai/dumplings recipe came to my mind which my mom makes. It was so yummy and we would have no count of how many we ate. :) So, now to the recipe:
For the Dough:
Idiyappam flour - 1 cup
It is a rice flour specially made for making Idiyappam (Raw rice is Washed, dried, Powdered, Sieved and then Roasted - Recipe here) My grandmom makes this flour in my native and sends us every now and then. We never ran out of it here. You can also use high quality (very smooth) rice flour instead.
Oil - 2 tsp
Water - 1 cup
Small onions finely chopped - 10
Green chillies finely chopped - 3 (depending on your spice level)
Mustard - 1 tsp
Urad dal - 1 tsp
Grated coconut - 1 tbsp (add more if you like the crunchiness of coconut in the dumplings)
Oil - 1 tsp
1. For the dough, boil 1 to 1 and half cups water with salt and oil. Pour this boiling water little by little to your rice flour, same time keep mixing the flour with a wooden laddle or with the back of a stainless steel laddle. Make a smooth dough with the consistency of making roti, not hard nor watery. If it is watery add more flour to compensate. Keep the dough aside. (I had this dough left over after making idiyappam at home)
2. For the tempering, heat a pan/kadai with 1 tsp oil.
3. Add the mustard, urad dal, a pinch of hing and curry leaves.
4. Add chopped onions and green chillies. Add salt required (as we have also added salt to the dough)
5. Lastly add grated coconut and switch off the stove.
6. Add this tempered mixture to the dough and knead it again to thoroughly mix the mixture.
7. Apply some oil to your palms and make small balls to the size of a gooseberry. Do not make them big, as it would take to cook inside.
8. Steam cook these dumplings for 10 mins batch by batch. I had used my idli maker to steam them. Do not overcook them, since they ll turn rubbery or harder.
Serve them hot with any spicy chutney or gravy.
We had them with chicken curry. Tasted like heaven u know!!! :)