Uppu Kozhakattai

Accompaniments: Chutney, Milagai Podi/ Spicy Gun Powder, Sambhar

Idli Rava - 1 cup
Water - 2 cups
Red Chilli - 2 to 4
Green Chilli - 2 - 4 (Finely chopped)
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Ginger - 1/2 inch (Finely grated)
Grated Coconut - 2 tbsp
Curry Leaves - 4 to 6
Oil - 1 tsp
Mustard
Asafetida

Optional(Use any or all):
Finely diced onion, garlic, carrot, capsicum

In a vessel, take oil and let it heat. Add mustard seeds and when it sputters, add asafoetida, curry leaves, red chilli, green chilli, ginger, urad and channa dal. If you intend to add vegetables on the the listed optional items, add then and add a pinch of salt and let it cook. When its half cooked, add 2 cups of water, salt as needed and let it boil. Once it boils, add the idli rava and the grated coconut to it and stir well. When it solidifies, take it off the stove(do not let it cook fully as you will steam it later) and let it cool a little. Once cooled, take a handful and make into oval shaped balls. Now place it on a idli plate and steam it for 10 to 15 minutes.