Kozhukatta Recipe

• 2 cups Broken Rice
• 2 tbsp Coconut (Grated)
• 1 tbsp Refined Oil
• 1 tsp Cumin Seeds
• ½ tbsp Mustard Seeds
• 1 Red Chili (Dry)
• 2 tbsp Bengal Gram
• Pinch of Asafoetida (Hing)
• Salt

• Heat oil in a pan and put mustard seeds, dry chili and Bengal gram. Sauté till Bengal gram turns brown.
• Now put rice, asafoetida, salt and enough water to cover the rice. Cook for ten minutes.
• Add coconut and cumin. Keep aside.
• Divide the mixture into balls and steam it for 15 minutes in a steamer.
• Serve with tea.