Mani Kozikottai - Baby rice balls - Kerala Recipe

In Kerala rice flour is the most popular ingredient for breakfast and snack preparations. Puttu , idiappam, appam, kozikottai ,dosa ,idli to name a few. The kozikottai usually stuffed with coconut and jaggery mixture in kerala. Tamilians make savory stuffed kozikottai too. But my mother would make mani kozhikottai with leftover idiappam dough . With some nice tempering added it makes a wonderful tea time snack.
Sometimes it is added to sweet milk and served as dessert.

Super fine Rice flour - 1 cup
Water - 1 cup
Ghee - 1 tsp
Salt - 1/4 tsp

Ghee - 1 tsp
Mustard - 1/4 tsp
Hing /Asafoetida - 1/4 tsp
Urad dal - 1 tap
Curry Leaves - a few
Green Chili -2 , slit
Dry Red Chilli -2
Coconut - 2 tbsp
Rasam/Sambar Powder - 1 tsp (optional)

Step I:
  1. Boil water with salt and ghee.
  2. Add the flour slowly and mix well.
  3. Cover and leave aside till it become cool enough to handle.
  4. Once cooled ,knead the dough well .
  5. Make small marble sized balls .
  6. Steam for 15-20 min and keep aside.

Step II
  1. Heat ghee  in a frying pan and add hing.
  2. Add mustard and urad dal.
  3. When dal turns golden add the chillies.
  4. Then add the rasam/sambar power and coconut.
  5. Add the steamed balls and mix well.