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NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER



NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER
Neer urundai or neer Kozhukkattai is one of the traditional kozhukkattai recipes we prepare. In our house it is mostly prepared for evening snacks, and sometimes has it as dinner too. It is so easy and healthy kozhukkattai.


Mostly we use rice flour to make kozhukkattai. Here we have used raw rice to make the kozhukkatai batter. Yes., I have already posted the similar type of kozhukattai called as ‘Manikozhukkattai’. Both are almost similar, but vary in few ingredients and small variation in the method too.
Instead of using rice, you can make the kozhukkattais using raw rice flour and can cook in the the boiling water. 
Please check the other kozhukkattai recipes here in my log if you are interested.

NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

It is my FIL’s favourite, two days back he asked my MIL to prepare this kozhukkattai. So next day morning itself my mami soaked the rice for this kozhukkatai. Then he asked me to post this neer kozhukkattai video too in blog. Also he listed out few more traditional recipes to post in my blogJ. So am sure you can see many authentic tamil recipes here in my space in coming days, obviously many will be my mil’s specials J.

OK, now let’s move on to this recipe.

NEER KOZHUKKATTAI/NEER URUNDAI
SOAKING TIME: 4 HRS | PREPARATION TIME: 20 MIN | COOKING TIME: 20 MIN
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS

INGREDIENTS:

                                    1 cup raw rice
                                    ½ cup grated coconut
                                    Salt to taste
                                    Water as required
                        To temper
                                    1 teaspoon oil
                                    ½ teaspoon mustard seeds
                                    ½ teaspoon urad dhal
                                    1 or 2 red chillies
                                    Few curry leaves
                            
PREPARATION:
Soak the rice in water for minimum 4 hours.
Then grind it into smooth paste along with salt by adding very little water.
Add the grated coconut and mix well. The batter should be so thick as much as possible.
METHOD:
In a sauce pan take around 2 or 2 ½ cups of water and allow it to boil.
Once the water starts boiling, make small amount of the prepared dough and drop them carefully into the boiling water. The dough will sink into the water. Continuously add the balls into the boiling water until the dough will be finished off
If it is too sticky, just wet your hands and do.
(If the batter is runny in consistency, please check the notes section for the tips.)
Stir carefully in between to avoid sticking at the bottom.
The dumplings/kozhukkattais have to cook in the water for minimum 15 minutes up to 20 minutes  after finishing of all the batter .
Add hot water in between if required.
Once the kozhukkattais got cooked, drain them from the water and keep them aside.
You can check one dumpling for the doneness, before draining.
If the kozhukkattai is cooked it will become shiny and you will feel it as little weightless. or just break it with hand and check the center is cooked well or not.
In this stage you can directly eat the kozhukkattai or you can temper them and relish.
To temper the kozhukkattais, in a pan add oil and then add the mustard seeds. Let them splutter. Then add the urad dhal and broken red chillies. sauté till they roast well and starts changing the colour.
Finally add the curry leaves and kozhukattais. Saute for 1 or 2 minutes and then remove from the heat.
Serve hot as it is or with any spicy chutney like onion tomato chutney.

NOTES:
  • Don’t add more water to grind the batter.
  • The batter should not too smooth or not too grainy, and should be thick as much as possible.
  • If the batter becomes runny, then keep the batter in a white cloth and close it with the same cloth completely, till the excess water gets drained.
  • You can make like smooth balls also like I did in my ‘Mani kozhukkattai’ recipe.
  • But this way doesn’t needs to drain or sautéing in the pan and all. Just take small amount of batter and drop into the boiling water. 

VIDEO RECIPE:


STEP BY STEP PHOTOS:


Soak the rice in water for minimum 4 hours. Then grind it into smooth paste along with salt by adding very little water.
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

Add the grated coconut and mix well. The batter should be so thick as much as possible.
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

In a sauce pan take around 2 or 2 ½ cups of water and allow it to boil.
Once the water starts boiling, make small amount of the prepared dough and drop them carefully into the boiling water. The dough will sink into the water. Continuously add the balls into the boiling water until the dough will be finished off. If it is too sticky, just wet your hands and do.
(If the batter is runny in consistency, please check the notes section for the tips.)
Stir carefully in between to avoid sticking at the bottom.
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

The dumplings/kozhukkattais have to cook in the water for minimum 15 minutes up to 20 minutes after finishing of all the batter .Add hot water in between if required.
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

Once the kozhukkattais got cooked, drain them from the water and keep them aside.
You can check one dumpling for the doneness, before draining.
If the kozhukkattai is cooked it will become shiny and you will feel it as little weightless. or just break it with hand and check the center is cooked well or not.
In this stage you can directly eat the kozhukkattai or you can temper them and relish.
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

To temper the kozhukkattais, in a pan add oil and then add the mustard seeds. Let them splutter. Then add the urad dhal and broken red chillies. sauté till they roast well and starts changing the colour. Finally add the curry leaves and kozhukattais. Sauté for 1 or 2 minutes and then remove from the heat.
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER

NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER
Serve hot as it is or with any spicy chutney like onion tomato chutney. 
Or simply Sprinkle some idly milagaai podi and enjoyyy!!!!
NEER KOZHUKKATTAI/NEER URUNDAI - DUMPLINGS MADE OF RICE COOKED IN WATER
Please check the below link to get the variety of chutney recipes in my blog

To check the Idly milgaai podi recipe, please click the below link
Do try this recipe and please don’t forget to give your feedback in comments.

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