Directions

1. For the outer cover - Soak raw rice for 4-5 hours and grind to a very smooth paste. Don’t add too much water until the rice is ground well, once done, add water to dilute. No specific quantity. It should be very very dilute. Only then it’ll cook well.

2. Heat Kadai. Add diluted batter / maavu. Add a good amount of sesame oil. A pinch of salt. On low heat, keep stirring. Must avoid lumps. Stirring is imp. It’ll start to thicken. Your arm will ache a bit. But this process is key to a good, soft, smooth mel maavu.

3. Once it thickens, continue stirring until it leaves the sides. You can add oil if you think it’s necessary while it’s thickening. Oil is also key to softness. No skimping here. I have never used specific measurements, so I really do not know. I go by eye for the quantity of oil and water.

4. Once the dough is cooked and does not stick to the sides of the Kadai, remove and cover entirely with a wet cotton cloth. The dough has to retain moisture. I usually prepare the dough the previous day. I cover if wet cloth, transfer it to a dabba and keep it in fridge. If cooked properly, it will not dry out for the next day.

5. For the filling - Soak whole white urad for an hour. Wash and drain.

6. Add green chillies, ginger and salt. Grind coarsely in a mixer jar. Don’t add water.

7. Make idly shapes or balls and steam these for about 10-15 minutes.

8. Remove, cool and crumble.

9. Heat coconut oil. Temper with mustard seeds, curry leaves and asafoetida. Add the crumbled urad dal and sauté for a few minutes.

10. Method for kozhukkattai :Grease both hands well with sesame oil. Keep some extra oil in a shallow bowl to dip when needed. Make lemon sized balls out of the dough. With your palm and fingers flatten it and make into an elongated cup shape (takes some practice). Keep the filling inside and press the edges together to close. Steam to cook. Won’t take long. 8 minutes or so for a plate.