Tiffin is a very special type of food preparation in Indian cuisine. It is a heavier version of snack. Mostly served sometime half way between lunch and dinner. Its an after school snack that is kind of filling. I used to look forward to this after school and would come home with great expectations and excitement. Sometimes upma kozhakattai was served for tiffin. I always liked it because it came in egg like shape that fit my palm and tasted great with gothsu. Here is the version I made for dinner today that was greatly enjoyed.
Measuring Cups and Spoons
Heavy Bottom Wok
A cover/lid for the wok
Long Grain Rice - 1 cup
Thoor Dhal - 1/4 cup (I like this addition because some amount of protein is added)
Udad Dal - 2 tbsp
Channa Dal - 2
Mustard Seeds -1 tsp
Asafoetida Powder - 1/8th tsp
Red Dry Chillies/ Green Chillies - 3
Curry Leaves - a few leaves
Oil - 2 tbsp
Ginger - 1 inch grated
Grated Coconut - 1/4 cup
Water - 3 cups ( Note: Water amount depends on the whether your rice is an old or new rice. If it is an old rice it will take more water to cook. Therefore, please use the amount of water you use to cook the rice)
1. Measure rice and thoor dhal and add to the blender. Blend into a coarse powder that resembles rava or cream of wheat.
2. Heat a heavy bottom wok with some oil. Add asafetida, mustard seeds allow it to pop before adding red dry chillies, channa and udad dal curry leaves.
3. Add 3 cups of water and coconut to the seasoning and allow it get to a rolling boil.
4. Add the broken rice and thoor dhal mix little at a time while constantly stiring to avoid lumps forming. It will start to thicken and bubbles will form lower the heat to low and cover the wok with a lid and allow it to cook.
5. In a few minutes the rice and dhal will be
cooked, thicken and come together.
6. Allow it to cool and then make egg shaped. Place them on the idli plates and steam them for 5-8 minutes.
7. When the kozhakattai's are done serve them hot with some chutney and gothsu.