KOZHUKATTAI
– DAL FILLING
Ingredients:
Rice- 400
gm
Gram Dal -1 cup
Jaggery- one small lump
Coconut gratings- 2 tbsp.
Cardamom powder- 1 tsp.
Oil for cooking
Salt- 1 tsp.
To prepare
Flour & Dough:
Wash the
rice and soak for 2 hours. Spread it on a white cloth and dry in the
shade. Grind in a hand mill or grinder the next day. Sift through a
fine sieve.
An equal
quantity of water and flour is used to make the dough. Take an equal
quantity of water and boil well with 1 tbsp. of gingelly oil and a big
pinch of salt. Add the flour and simultaneously stir for about 5 minutes.
Ensure that lumps do not form while adding the flour.
Soak a
white cloth in water and rinse out. Spread it on a plate and place the
dough on it. Tie up in a bundle and keep aside. When the dough has cooled,
knead the dough well and shape it into small balls.
Filling:
Cook the
dal. When half cooked, remove from fire. Pour out water and crush with
spoon or hand. Add jaggery and coconut gratings and cook till water
evaporates. Mix the cardamom powder and keep aside.
Grease
palms with the gingelly oil. Take a ball of the dough and shape into
a nice cup. Add the filling and seal it into a cone shape.
Make about
15-20 kozhukkattais and arrange them in an idli vessel in a single tray.
Close and steam for 10 minutes to cook the kozhukkattais. Pull out the
tray. Transfer the kozhukattais to a serving dish. Serve hot.
