- One cup of wheat rava (200 gms)
- One teaspoon of mustard
- One teaspoon of urad dhal (Blackgram dhal)
- One teaspoon of channa dhal (Bengalgram dhal)
- One teaspoon of cooking oil
- One teaspoon of hing (asafoetida)
- Few curry leaves
- Salt as required
- Two medium size green chillies
- One small bunch of coriander leaves
- Few pieces of coconut
- One teaspoon lemon juice
- Grind coconut, green chillies, coriander leaves and lemon juice coarsely.
- In a frying pan put one teaspoon oil.
- Add Mustard, urad dhal and channa dhal.
- When mustard starts popping, add hing and curry leaves.
- Then add two cups of water.
- Add the ground paste and salt.
- When water starts boiling, add wheat rava little by little and stir well.
- When the mixture thickens, switch off the burner and allow it to cool for 10 minutes.
- The consistency of the mixture should be like upma.
- Touching little water in the hand, make small oval shaped balls (egg shape)out of that mixture.
- Place the balls in a greased Idly plate and steam for ten minutes.
- For 200 gms of rava you get 12 medium sized kozhukattai.
- Serve hot with coriander chutney.