Soak the rice separately for at least 2 hours. I am using Brown rice for beetroot and Spinach Kozhakattai. And white rice for carrot and plain Kozhakattai just to get the colours right, brown for dark and white for light colours.

Add the beetroot, spinach puree to the brown batter and carrot purée to one cup of white batter. I also kept some brown batter plain for another colour.

Heat a tsp of oil. Add the batter to it and cook on low heat. Keep stirring constantly. The batter will thicken in just about a minute or two and form dough. Remove it into a plate for cooling. Repeat same for all colour batters. Add 1/4 cup coconut to each of the dough and knead together. The dough would be sticky so apply oil to your hands while handling.

Steam the balls for 10-12 mins in a steamer or pressure cooker without whistle. Do not forget to apply oil to the steamer pan or plate.

Heat a tadka of mustard seeds, jeera, chana dal, udad dal, hing, curry leaves. Add the steamed balls to the tadka and give a good mix. Add amchur powder if you like the tangy taste. Garnish with remaining grated coconut and serve. These are very colorful and eye-catching Kozhakattai and also healthy.