STEAMED RICE FLOUR BALLS || RICE KOZHUKATTAI

Ingredients
Rice flour - 1 cup (Idiappam flour)
Water - 1 1/4 cups
Salt - 1/4 tsp
Ghee - 1/4 tsp
Oil - 1 tsp

To Saute:
Way 1
Oil - 1tsp
Mustard seeds
Cumin seeds - 3-4 pinches (optional)
Urid dal
Red chilies - 1, teared
Green chilies - 1, slitted
Asafoetida - 3-4 pinches
Curry leaves - 1 sprig
Grated coconut - 2 tbsp

Way 2:
Grind:
Coconut - 1 tbsp
Green Chillies - 3
Ginger - 1/2 inch piece
Asafoetida  - 2 pinches
Salt - for taste
In the pan:
Oil - 2tsp
Mustard - 1/2 tsp
Curry leaves
Lime juice - 1/2 tsp (optional)
Coriander leaves  (optional)

Method
Take a heavy bottomed pan, add water, salt, 1/4 tsp ghee and bring water to boil. Once water is boiled, add the rice flour slowly and stir it continuously so that there are no lumps. Turn off the stove and cover with a lid and let it cool for 10 minutes. Grease hand with oil and make a smooth dough and then make even small balls out of it and place them in a greased idly maker stainless steel vessel. Drizzle 1 tsp of oil all over the balls. Heat 1-1.5 cups of water in a pressure cooker/idly maker and place the stainless steel vessel in it and close with the lid. Do not put weight if it is a pressure cooker. Steam on medium (4 for electric) with lid for 15 minutes. Turn off stove and keep as it is for 10 mins before removing the lid. Keep the kozhukkatai aside.

How you saute in way 1:
In a pan, heat 1 tsp oil, then add mustard seeds and let it splutter. Add cumin seeds, urid dal, then add green chilies, red chilies, curry leaves and asafoetida and mix for a few seconds. Add coconut and mix for 30 seconds. Now add the steamed rice flour balls/kozhukkatai and mix well. Turn off stove and move the kozhukkatai to a serving bowl.

How you saute in way 2:
Grind the items stated in way 2 grind. In a pan, heat oil, allow mustard seeds to crackle, add curry leaves and then add the grinded mixture and mix for a minute. Now add the rice flour balls and saute for 2 mins. Finally add lime juice and coriander leaves if needed and serve the hot kozhukkatai.