Paal Kozhukattai Recipe - rice ball dumpling (paal kolukattai)

• Rice flour - 1/2 cup
• Water - 1/2 cup  
• Ghee /oil – 1 tsp
• Channa dal/moon dal – 1 tbsp (soaked in water before 30 mins)
• Salt – a pinch
• Jaggery /sugar – According to your sweetness
• Boiled milk / Coconut milk – 1/2 + 1/2 cup
• Cardamom seeds - 1   (crushed)
• Saffron – few (optional)

• In a bowl, take the rice flour and a pinch of salt, ghee few drops and add the warm water, mix well like soft dough (not watery).Keep aside.
• After 10 mins, roll the dough like a small small ball or the shape you like.
• Boil water in idly pan and grease the idli plate with Ghee and place the balls. Cover and cook for 8 – 10 mins.
• In the time add dal, the milk, Cardamom seeds and Jaggery, mix well and allow to boil, now add the rice balls and cook till slightly thick. Cook in low flame. Check for the sweetness off the gas. Remove and serve warm or cold.

• After shaping the dough like balls.
• In a pan, add 1 cup water, dal and allow to boil, while boiling add the rice balls and don’t mix.
• Allow to cook on medium flame, don’t mix the mixture (if we mix it will smash). Once the ball float on the top, then you can add the jaggery, allow to melt fully. Then add the cardamom, boiled milk, coconut milk and allow to boil on low flame for 3 – 4 mins.
• Ready to serve Paal Kozhukattai Recipe - rice ball dumpling (paal kolukattai)

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