Cornmeal Kozhukattai

A, B and now is C for which I chose to do this very interesting and very flavorful kozhukkattai.. Generally kozhukattai is made with rice flour and for a change I tried this different variety from here and it was so yummy!!! Loved this color and taste was perfect. I made the balls little smaller than the marble size. This one can be done very quickly except for the "making the balls" part. This one can be served warm or on room temperature..  This makes perfect for travel or lunchbox.. This is C for International / Fusion Cooking...

Ingredients
Corn Flour / Corn Meal (not corn Starch) - 1/2 cup
Water - 1 cup
Butter - 1/2 tea spoon
Salt - 1/4 tea spoon + 1/4 - 1/2 tea spoon
Red Chili - 2
Green Chili - 1
Curry Leaves - 10
Mustard Seeds - 1/2 tea spoon
Ulutham Parupu / Urad Dal - 1 tea spoon
Grated Coconut - 1/4 cup
Oil - 1/2 tea spoon
Turmeric - 1/2 tea spoon
Asafetida - A pinch

Method
Heat water in a pan with 1/4 tea spoon salt and turmeric and bring it to a boil
Whisk in the corn flour and stir continuously after reducing the heat to simmer
Whisk continuously to avoid lumps until it becomes thick
Add butter and remove from heat and transfer to a plate and allow it to cool. Keep it covered
Grease idli plates or steamer plates and set aside
Once cooled to touch, make small balls out of the dough and keep it in the greased plate. This is the longest time taker and can take around 15 - 25 minutes
Heat the idli cooker or cooker or steamer with water and once it comes to boil, steam cook it for 6 - 8 minutes
Remove them once done and with the help of your hand split the balls to individual balls
Heat oil in a pan and add mustard seeds and once it crackles, add the urad dal and red chili and when the urad dal becomes golden, add the green chili and curry leaves
Add asafetida and salt and immediately add the steamed balls and sauté for 2 minutes
Add grated coconut and remove from heat
Serve!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32