Kozkatta Kanji or Indian rice dumplings

This dish takes me back to my childhood days spent with my grandmom. My aunt used to make this for us as we would love to have this for breakfast. The rice  used in this dish is so fresh  that when the harvest takes place, the new rice is used in making this. Fresh coconut from our own yard was the added.  These two together makes this dish so yummy. Even today that taste remains in my tongue.  

Have you all noticed the coconut water what we get in Kerala has such a fizzy taste and so sweet too. I never get that here. When I go to Kerala I enjoy drinking coconut water and lime soda with salt (the bottled soda). Its summer time when I visit Kerala and that these two are my thirst quenchers.

I have used the boiled red rice what we get here in Dubai.  Still it almost tastes similar to what we have back home.  You don’t need any accompaniment to have this. All you have to do is have it very hot as its prepared.  Its very filling and  keeps your hunger away  for long hours.

Time Taken : 15 minutes

Serves : 3 pax 

Ingredients:

Red boiled rice : 1 cup

Salt – to taste

Coconut fresh grated – ¼ cup

Water – 2 cups

Method:

Soak the rice  for about 6 hours and then grind to fine using little water.

Immediately transfer this to a kadai and let it get warm, keep the flame low and you will see the batter turning thick and will form like a ball. (see my above pic.).

Add salt and  the grated coconut and give it a nice mix. Let it cool.

Put water in a pan and allow it boil.

In the meanwhile  make small golf  size balls and keep aside.

hen the water boils dunk in all the rice balls into it, add salt. In a medium heat allow it get cooked for about 10 – 15 minutes. You can close with a lid but ensure the water does not seep out as this is the most important sauce  here. If the water is less you can add and keep it for your consistency.

Garnish with grated coconut.

Enjoy this hot J

Latha