Kara Kozhukattai/Ulundu Kozhukattai
I have never been this nervous in my kitchen. My mom was saying making kozhukattai is difficult and I felt the same way when I read the recipe in various sites.
Actually, it is the thought that was more tiring than the process of making it. So making Kozhukattai is not as difficult as it sounds. I am so happy and relieved that I have done them on my own.
I have posted the recipe for Sweet Kozhukattai too.However my personal favorite is the savory version.
The preparation for the outer layer is similar to that of Verum Arisi Adai
Ingredients
For the Outer Layer:
Processed Rice Flour - 1 Cup
Water - As required (I needed about 3 Cup)
Salt - To Taste
Oil - 1 Teaspoon
For the Stuffing:
Urad Dhall - 1/2 Cup
Green Chillies - 5
Grated Coconut - 4 Tablespoon
Asafoetida -A pinch
Salt - To taste
Oil - 1 Teaspoon
Method:
Soak the Urad Dhal for 1-2 Hours. Once it is soaked, drain the water.
In a mixer, add the Green Chilly and the Urad Dhal and pulse it into a Coarse Consistency. Dont make a batter.
Make this Coarse mixture into 4-5 balls and steam it in a steamer/Idly Pot for 5 minutes. After 5 minutes,allow it to cool and then crumble it.
In a Pan, add the oil, Asafoetida and then add the Crumbled Urad dal mixture and toss for few minutes till all the moisture is gone. Then add coconut and Salt and toss for a minute and remove it from the Pan.
Once the Mixture is warm (Bearable heat), wet your hands with some water/oil.
With greased hand, divide the mixture into 8 balls. Keep this covered till the Outer Layer is prepared.
Outer Layer:
In a vessel, add the Rice Flour ad Salt. To this add Boiling water and mix well using a wooden spatula. Then rest it for about 3-5 minutes.
When the dough is slightly warm, knead it using your hands for 5 minutes till it frms a smooth dough.
Always keep this dough covered with a kitchen towel, as the Kozhukattai will crack if the flour drys up.
Making Kozhukattai
Grease your fingers with oil. Take a Lemon sized ball of rice flour. Slowly make a hollow cup using your fingers. Once you have the cup, place the Stuffing mixture and seal the cup.
Once, you have done it with all the rice flour, steam it for 5-8 minutes in a Idly pot/Steamer.
I have never been this nervous in my kitchen. My mom was saying making kozhukattai is difficult and I felt the same way when I read the recipe in various sites.
Actually, it is the thought that was more tiring than the process of making it. So making Kozhukattai is not as difficult as it sounds. I am so happy and relieved that I have done them on my own.
I have posted the recipe for Sweet Kozhukattai too.However my personal favorite is the savory version.
The preparation for the outer layer is similar to that of Verum Arisi Adai
Ingredients
For the Outer Layer:
Processed Rice Flour - 1 Cup
Water - As required (I needed about 3 Cup)
Salt - To Taste
Oil - 1 Teaspoon
For the Stuffing:
Urad Dhall - 1/2 Cup
Green Chillies - 5
Grated Coconut - 4 Tablespoon
Asafoetida -A pinch
Salt - To taste
Oil - 1 Teaspoon
Method:
Soak the Urad Dhal for 1-2 Hours. Once it is soaked, drain the water.
In a mixer, add the Green Chilly and the Urad Dhal and pulse it into a Coarse Consistency. Dont make a batter.
Make this Coarse mixture into 4-5 balls and steam it in a steamer/Idly Pot for 5 minutes. After 5 minutes,allow it to cool and then crumble it.
In a Pan, add the oil, Asafoetida and then add the Crumbled Urad dal mixture and toss for few minutes till all the moisture is gone. Then add coconut and Salt and toss for a minute and remove it from the Pan.
Once the Mixture is warm (Bearable heat), wet your hands with some water/oil.
With greased hand, divide the mixture into 8 balls. Keep this covered till the Outer Layer is prepared.
Outer Layer:
In a vessel, add the Rice Flour ad Salt. To this add Boiling water and mix well using a wooden spatula. Then rest it for about 3-5 minutes.
When the dough is slightly warm, knead it using your hands for 5 minutes till it frms a smooth dough.
Always keep this dough covered with a kitchen towel, as the Kozhukattai will crack if the flour drys up.
Making Kozhukattai
Grease your fingers with oil. Take a Lemon sized ball of rice flour. Slowly make a hollow cup using your fingers. Once you have the cup, place the Stuffing mixture and seal the cup.
Once, you have done it with all the rice flour, steam it for 5-8 minutes in a Idly pot/Steamer.
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