Ami Kozhakatai ( Weight Loss After Pregnancy )

Combine the rice flour, salt and 1¾ cups of water in a bowl and mix well to a smooth batter of pouring consistency.

Grease a non-stick kadhai using ¼ tsp of oil, pour the batter in it and cook on a medium flame, while stirring continuously till it leaves the sides of the kadhai and resembles a dough. Keep aside.

Remove on a greased thali and knead (while hot) using ¼ tsp of oil till smooth.

Cover the dough with a wet muslin cloth and keep aside for 5 minutes.

Rub ¼ tsp of oil on your hands, divide the dough into 35 to 40 equal portions (small) and shape each into round balls. Steam in a idli steamer for 5 to 7 minutes. Keep aside.

Heat the remaining 1 tsp of oil in another non-stick kadhai and add the mustard seeds.

When the seeds crackle, add the urad dal, red chillies, asafoetida and curry leaves and sauté on a medium flame for a few seconds.

Add the steamed rice balls, toss well and cook on a medium flame for another minute, serve hot garnished with coconut and coriander.