Kitchen Champions

Soak the idly rice / puzhungal rice in hot water for 2 hours. Similarly soak bengal gram in water for 2 hours. Filter the soaked rice and bengal gram. Grind the rice, grated coconut and salt without water in a mixer coarsely into a thick paste similar to chapathi dough. Remove the rice dough from the mixer and add bengal gram and kneed the dough properly. Take small portions from the dough and make small balls as shown in the image above and allow it to dry on a clean and dry cloth for two hours. Then take a small kadai and add oil, once the oil is heated add mustard seeds to it. Keep aside once the mustard seeds crackles. Then in the same kadai, roast the red chillies and keep aside separately. Similary fry the curry leaves and keep aside separately. Take a 1ltr brass vennai chatti and keep it in medium flame. Divide the balls into batches of 20 - 25 balls. Add one tbsp of oil and add 20 - 25 dry balls into the chatti and add little mustard seeds, red chillies and curry leaves which was kept aside earlier. Close the brass vennai chatti with a vessel of equal size and fill the vessel with water. The water vapours from the vessel will drop on the balls in the brass vennai chatti. Every 5mins stir the balls in the brass vennai chatti. Turn off the flame once the balls are cooked well and has a soft and roasted texture. Approximately it takes 15 mins to reach the required texture. Repeat the same process for all the batches. Now, Vennai Chatti Unturallu is ready to be served hot.