Ganesha chaturthi special
The birthday of Ganesha /Vinayagar is a foodies happy celebration too. It is a celebration I love. The style of celebration I do is a fusion of the Tamil customs and the Bangalorean flavor.
I really like the city during festivals as it is the hub of flowers and people from myriad citations all put out their wares helping us to form a unique collection of memories, recipes and festivities which percolate in year by year adding more flavor.
The celebration for the “obstacles remover” Ganesha is best done with a lot of food. Plentiful delicious food characterizes this season. Simple steamed delicacy to elaborate and deep-fried items are in as naivedyam. I lean more towards the steamed delicacy and limit the deep fires one as festivals are the time when diet goes out of the window and layers add in.
Sharing today a traditional recipe of rice rava kozhakkatai ( rice Dumpling) which is delicate,flavorful and can double up as an add on in the lunch box and brunch table.
These rice dumplings can be served with south Indian style thogayal, Jaggery syrup or even a simple stew of vegetables. The lightly flavored rice kozhakkatai ( rice dumpling) takes the accompanying sides well. More so, it stays well in the refrigerator for up to 5 days. This makes it a happy prep on Sunday with just a re-steam before it goes on the lunch box.
Check out some more recipes you could try for Ganesha chaturthi
Steamed rice dumpling
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| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
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Ingredients
- 1 tsp cooking oil (I prefer coconut oil)
- 1 tsp mustard seeds
- 1 tsp Urad Dal
- 1 tsp Channa Dal
- 2-3 dry red chilli
- 10-15 curry leaves
- 1.5 cups rice rava idli rava
- salt to taste
- 4.5 cups drinking water
- 1 pinch Asafoetida
- 2 tbsp grated coconut ( use Fresh)
Ingredients
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Instructions
- In a large deep seasoned wok ( the rice rava tends to stick , use well seasoned wok) add the oil and slowly bring it up to warmth.
- Add the mustard seeds. When it splutters add the urad dal and channa dal.
- As they turn golden add in the chillies and curry leaves followed by a pinch of asafoetida.
- Add in the three cups of water, approximate amount of salt and bring to a rolling boil.
- Reduce the heat to a sim and slowly stir in the rice rava. Make sure no lumps are formed. Keep stirring.
- Cover and simmer for three minutes. The water gets absorbed very fast.
- Once the water is absorbed mix well and sprinkle the coconut.
- Remove the cooked mixture onto a large plate and spread it out.
- Once cool to handle, shape the mixture into balls or ovals.
- This mixture will approximately yield 15 medium sized balls
- Set water in a steamer and add the balls on a steamer tray. Do not overcrowd.
- Steam for 10 minutes
- Serve hot with chutney of choice or grated jaggery
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1 Comment on "Upma Kozhakattai steamed rice dumpling"
Lovely naivedyam !!