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Ingredients
Ingredients
- Rice Rava : 1 Cup
- Grated coconut : 1/2 cup
- Salt: 1 tsp
- Coconut oil : 1 tb spoon
- Urad dal : 1 tsp
- Chana dal : 2 tsp
- Red chilli : 2
- Water: 2 Cups
Preparation Method
Preparation Method
- Wash one cup of raw rice well and strain it.
Variation: You can add one tablespoon of thurdal along with the rice as well.
2. Now spread it on a cloth. After the rice dries up, grind it in a mixer/blender to Rava/course consistency. You can use it without sieving
2. Now spread it on a cloth. After the rice dries up, grind it in a mixer/blender to Rava/course consistency. You can use it without sieving
3.Heat a pan. Add coconut oil & mustard seeds. When mustard seeds starts to splutter, add urad dal and chana dal and fry till the colour becomes golden yellow. Add cut red chillies and curry leaves and fry for a few seconds. Add two cups of water. Add asafoetida, salt and grated coconut.
3.Heat a pan. Add coconut oil & mustard seeds. When mustard seeds starts to splutter, add urad dal and chana dal and fry till the colour becomes golden yellow. Add cut red chillies and curry leaves and fry for a few seconds. Add two cups of water. Add asafoetida, salt and grated coconut.
4. When it starts boiling, reduce the stove heat to medium and add rice rava slowly and keep stirring till all the water gets evaporated. Switch off the stove. Allow it to cool for some time.
4. When it starts boiling, reduce the stove heat to medium and add rice rava slowly and keep stirring till all the water gets evaporated. Switch off the stove. Allow it to cool for some time.
5.Keep a bowl of water. Dip your hand in water and make oval shaped or round shaped kozhukkatti. Dip your hand in water before making each kohukkattai to prevent sticking.
5.Keep a bowl of water. Dip your hand in water and make oval shaped or round shaped kozhukkatti. Dip your hand in water before making each kohukkattai to prevent sticking.
6. Add water in a steamer and keep the kozhukkattai in idli plates.
6. Add water in a steamer and keep the kozhukkattai in idli plates.
7 . Steam it for fifteen minutes in medium heat.(Pressure cooker can also be used to steam however don't put the regulator weight)
7 . Steam it for fifteen minutes in medium heat.(Pressure cooker can also be used to steam however don't put the regulator weight)
8. Have kozhukkattai with coconut chutney, sambar or milagai podi / Idli Podi (Idli podi or milagai podi is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices)
8. Have kozhukkattai with coconut chutney, sambar or milagai podi / Idli Podi (Idli podi or milagai podi is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices)
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