To begin making the Brown Rice Kozhukattai Recipe, we will first have to cook the brown rice rava like how we make upma. My prefered method to cook this upma is in a pressure cooker. You can also use a saucepan, but it will just take a little longer to cook

Heat a teaspoon of oil in the pressure cooker; add in the brown rice, salt and 1-1/2 cups of water. Cover the pressure cooker and cook the brown rice for a couple of whistles and turn off the heat. Allow the pressure to release naturally. 

Once the pressure is released, transfer the cooked brown rice into a large bowl. Stir in the grated coconut and check the salt levels. 

We will now steam the brown rice along with the coconut, this process of double cooking, makes the brown rice fluffy and soft. Prepare a steamer and line the steamer plates with oil.

Make balls (about 1 inch in diameter) of the coconut-rice mixture and place it on the steamer plate. Steam for about 10 minutes on high heat and turn off the heat. Remove Brown Rice Kozhukattai (dumplings) from the steamer and keep aside.

Our next step is to season the Brown Rice Kozhukattai. Heat a tablespoon of oil in a wok or a heavy bottomed pan; add mustard seeds and split urad dal and allow them to crackle. Add red chillies and curry leaves and stir until the red chillies are well roasted.

Add the cooked Brown Rice Kozhukattai into the above seasoning and stir fry for a about 3 to 4 minutes. Remove from heat and serve hot.

Serve the Kerala Brown Rice Kozhukattai Recipe along with Puli Ingi or Coconut Chutney and Filter Coffee for your weekday breakfast.