Green gram – 1 cup, soaked in Water and pressure cooked for 1 whistle
Oil – 1 tbsp.
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Red chilli – 2
Ginger – a small pc
Asafoetida – a pinch
Curry leaves
Coconut gratings
Salt
Heat Oil in a medium pan and temper Mustard, Urad dhal, Red Chilli, Ginger, Asafetida and Curry leaves.
Add the cooked Green gram and mix well.
Add Coconut gratings and required Salt. Then turn off heat.
Kozhukkattai is a popular South Indian dumpling prepared with Rice Flour, Coconut and Jaggery.
I used Karuppatti to enhance the flavor of the Kozhukkattai and give it a distinct South Indian taste.
It can be eaten for breakfast or had as a snack with Tea.
Jaggery / Karuppatti – 1 cup, powdered
Idiyappam Flour – 2 cup
Coconut – ½ cup, grated
Ginger Powder - 1/2 tsp
Cardamom Powder – 1 tsp
Ghee – 2 tsp
Add 2 cups Water to the Jaggery and bring to boil. When it starts boiling, reduce the heat and add Idiyappam Flour; mix well. Add grated Coconut, Ginger and Cardamom powder; mix well until it forms a smooth dough. Allow to cool down.
Grease your palm with Ghee and make a small ball with the Dough. Keep the Dough in your palm and just press it with your fingers. Finish off all the Dough like this. Steam the Kozhukkattai in an Idly cooker for about 10 to 15 min.
Adding 2 tbsp. of roasted Green Gram Dhal powder to the Rice Flour will enhance the flavor of Kozhukkattai.
Stuff the prepared Dough in Panai Olai to make festive Panai Olai Kozhukkattai.
Banana - 1, ripe
AP Flour - 1 ½ cup
Yogurt - 2 tbsp.
Baking Soda - 1/2 tsp
Sugar - 2 tbsp.
Cumin seeds - 1 tsp
Salt - 1/2 tsp
Oil
In a bowl add the ripe Banana and mash well. Add Yogurt, Baking Soda, Sugar, Salt and Cumin seeds. Mix well
Now add AP Flour and knead this mixture to a smooth dough.
Grease the Dough with Oil and let rest overnight to ferment.
Divide the dough into equal sized balls and roll out to thick Puris.
Deep fry the Puris in hot Oil until golden and serve warm.
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