Ami Kozhakatai (Weight Loss After Pregnancy) Recipe

Ingredients

• 1 1/4 cups rice flour (chawal ka atta)
• 1/2 tsp salt (namak)
• 1 3/4 tsp oil for greasing and tempering
• 1 tsp mustard seeds (rai / sarson)
• 1 tsp urad dal (safed urad dal)
• 2 whole dry Kashmiri red chilli, broken into pieces
• of asafoetida (hing)
• 8 to 10 curry leaves (kadi patta)
• 1 tsp freshly grated coconut (optional)
• 1 tbsp finely chopped coriander (dhania)

Steps

1. Combine the rice flour, salt and 1¾ cups of water in a bowl and mix well to a smooth batter of pouring consistency.
2. Grease a non-stick kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.
3. Remove on a greased thali and knead (while hot) using ¼ tsp of oil till smooth.
4. Cover the dough with a wet muslin cloth and keep aside for 5 minutes.
5. Rub ¼ tsp of oil on your hands, divide the dough into 35 to 40 equal portions (small) and shape each into round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.
6. Heat the remaining 1 tsp of oil in another non-stick kadhai and add the mustard seeds.
7. When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
8. Add the steamed rice balls, toss well and cook on a medium flame for another minute, serve hot garnished with coconut and coriander.