Rice dumpling/rice rava kozhakattai (steamed rice dumpling)

Servings: 4
Soaking chana dal time: 20-30 minutes.
Rice drying time: 4-5 hours.
making rava time: 2 minutes.
Frying time: 5 minutes.
Cooking time: 5 minutes.
Steaming time: 6-8 minutes.
Total time: 20 minutes.

This rice dumpling is one of the traditional and popular dishes from south India. In the south Indian state of Andhra Pradesh, people celebrate the Ganesh Chaturthi by offering this dish to lord.

This is my favorite dish, served as appetizer or breakfast. I often make this dish on rainy day and serve it hot. The beauty of this authentic dish is, light on the stomach.

Make this light, simple and non spicy dish and enjoy, consume without guilt…

Ingredients:

Raw Rice: 1 cup
Chana dal (split Bengal gram): 2 tablespoon
Salt: ½ teaspoon
Cumin: ½ teaspoon
Curry leaves: 1 twig
Cooking oil: 1 tablespoon
Ginger: 2” piece

Preparation:

For making rava:

Wash rice into running water properly.
Spread on a thick towel for 5-6 hours or overnight.
Blend it coarsely as ‘rava’ with help of food processor/grinder. Keep aside. (This rava is also available in Indian stores, but I always use our home made rava for this recipe).
Grate ginger, keep aside.
Soak chana dal for 30-40 minutes.

Method:

Take nonstick fry pan, heat the oil, and add cumin; sputter for few seconds, add rava and slightly roast it(about 2-3 minutes on medium flame).
The moment some of rice begins to change colour, Keep aside.
Boil 2 cups of water, when water starts boiling.
Add salt, grated ginger, curry leaves and chana dal.
Add roasted rice rava, Stir it.
Cover and cook on lower flame. (About 5-7 minutes)
After drying all water, Put off the flame; let it cool.
After cooling, make balls and place it into steamer.
Steam it for 6-8 minutes on high flame.
The ball changes its colour and get shiny.
It indicates that it is cooked.
Serve hot with ghee and chutney.
Serve with Groundnut Chutney or Coconut Chutney.