CHAMMANTHI KOZHUKKATTA
1. For rice balls Roasted fine rice flour – 2 cups Grated coconut - cup Jeera crushed-1 tbsp Salt as needed Boiled water - as needed 2. For chammanthi Grated coconut -2 cups Dry red chilly – 3 Ginger ½ tsp Shallots - 3 Salt 3. For seasoning Coconut oil- 2 tbsp Mustard seed – 1 tsp Shallots chopped – 2 Dry red chilly – 2 chopped Curry leaves few Water as needed Method Add boiled water into items 1, mix well till the flour attains a sticky consistency. Make small balls from the resulting dough and steam the balls in a steamer. Blend items labeled 2 to make a smooth velvety paste. Heat oil in a pan, splatter mustard seeds, add chopped shallots, red chilly and curry leaves. To it add the blended coconut paste and stir well. Finally add the steamed rice balls and mix thoroughly. Serve hot.
