Rice Dumplings / Kara Kozhukkattai

Ingredients
Boiled Rice/Par Boiled Rice - 2 cups
Grated coconut-1tablespoon
Onion-1
Green chilly-2
Mustard seeds -1/2teaspoon
Channa Dal-1tablespoon
Urad dal -1tablespoon
Coconut pieces-2tablespoons
Few curry leaves and Cilantro
Oil
Salt

Method
Wash and soak the rice for 2-3 hours.
Add the grated coconut with the rice and grind it coarsely with little water. Before taking the batter from the grinder, add enough salt, grind for a few seconds and take the batter out.
Chop the onion-green chilly-curry leaves finely.
Heat oil in a non-stick kadai, make the tempering with mustard seeds, and add the channa & urad dals. Fry till the dals turn golden in colour, then add onion-g.chilly-curry leaves.

Sauté till the onions become transparent, reduce the flame to low, add in the coconut pieces and the batter.

Keep stirring for a few minutes. The batter will become non-sticky and will start leaving the pan. At that stage, add in the cilantro and put off the flame. Let the mixture cool completely.

Make small dumplings, and stem cook them in the idli paltes as you would steam the idlies.
Soft and delicious kozhukkatai is ready to serve. You can have them as such or with any kind of chutney/ tomato ketch-up / hot n sweet sauce.