pidi kozhukkattai

1 cup idiyappa mavu

2 cups water

1 tsp salt

To season: 1 tsp oil, 1 tsp mustard, 1 tsp urad dal,  a pinch of heeng (perungayam), 2 red chillis split into 4 pieces and a few curry leaves.

Method:

Heat  the oil in a deep pan. Put in the seasoning ingredients, with mustard first, follwed by the others in the order specified above.
Pour in the water and salt.
When it boils add the flour little by little, stirring the contents continuously.
When it is cooked and the doulgh leaves the sides of the pan, take it off heat.
Cool it and take a lemon sized ball of the dough in a wet hand and press it to make a 'pidi kozhukkattai'. Put it in a idli maker.
Finish all the dough likewise and steam it in the idli cooker for ten minutes.
Take it off the heat and serve with coocnut chutney.