Oats Dumplings (Kozhukatta)

One thing I must admit, I am quite impressed with the numerous cooking shows on South Indian channels that focus on healthy cooking. These segments are a welcome change from the usual deep fried or ghee laden recipes that come on other shows. There are many shows in the U.S. too that showcase healthy cooking, but it is not the same as seeing Indian recipes.

So here is a snack that you can make for your tea-time today!

Ingredients (Makes 14 small dumplings)

Oats – ½ cup

Moong dal – 1 ½ tbsps

Mustard seeds – 1 tsp

Chopped ginger – 1 tsp

Red chili – 1-2

Water – ½ cup

Gingelly/cooking oil – 1 tbsp

Grated coconut – 2 tbsps (optional)

Curry leaves

Salt to taste

Method

Soak the moong dal for at least 30 minutes.

Toast the oats until they give out a nice aroma. Allow it to cool, powder and keep ready. In a pan, heat oil and add the mustard seeds. As they start spluttering, add the curry leaves, red chili(s), and chopped ginger. Sauté for a minute and add the moong dal. Sauté for two minutes and add the powdered oats and salt. Mix well. Start adding water, little by little, and keep stirring continuously. Add the coconut and once the mixture comes together nicely (upma like consistency), take it off the heat and keep aside. 

Get your idly steamer/cooker ready. Lightly grease the idly plate. Roll out the oats mixture into balls of desired size and steam for about 10 minutes. Remove and serve hot.

These dumplings can be eaten as is or with a simple coconut chutney. Bon Appétit.