Ingredients:

rice rava--1cup
grated carrot--1/2 cup
corn shredded--1/4 cup
finely chopped capsicum-- 1/4 cup
finely chopped green pepper-- 2
finely chopped ginger - asmall piece
finely chopped kariveppilai ( south indian herb)
finely chopped coriander     (south indian herb)
mustard seeds -- 1/2 teaspoon
cooking oil-- 1 teaspoon
salt--1 teaspoon
water--2cups

Preparation:

HEAT A PAN ON ASTOVE . POUR OIL . WHEN HOT ADD MUSTER SEEDS. ALLOW THE SEEDS TO SPLIT WITH NOISE . IMMEDIATELY ADD GREEN PEPPER, GINGER, CURRY LEAVES (KARI VEPPILAI) . SCALD LIGHTLY. ADD CARROT, CAPSICUM, CORNSEEDS, AND POUR WATER . WHEN IT BOILS ADD SALT AND RICE RAVA. COOK IN MEDIUM HEAT TILL THE ENTIRE WATER GETS ABSORBED. PUT OFF THE FIRE. SPREAD THE MASS OR PULP IN APLATE . CLEAN AND WIPE YOUR PALMS. GREECE YOUR PALM WITH COOKING OIL . TAKE SMALL PORTION OF THE PREPARED PULP AND MAKE A ROUND BALL. SAME WAY MAKE BALLS OR KOLAKATTAIS WITH ENTIRE PULP. GREECE A PAN .ARRANGE KOLAKATTAIS. STEAM THEM IN A STEAMER. YOU CAN STEAM THEM IN APRESSURE COOKER WITHOUT PUTTING THE WEIGHT. STEAM FOR FULL 10 MINUTES. KEEP IN THE STEAMER FOR 5 MORE MINUTES AFTER PUTTING OFF THE FIRE.

Nutritional Information:

TOTAL CALORIES-- 60 ,VIT.A, FROM CARROTS AND FIBRE FROM CORNS CAPSICUM YIELDS COLOR APPEAL. STEAMING MAKES THE DISH EASY TO DIGEST.