| Recipe Name: Jaggery Kozhukkattai |
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| Category: Indian Regional |
Sub Category: Tamil Nadu |
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| Prep Time |
Cook Time |
Serves |
| 45 mins |
35 mins |
3 |
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Ingredients: |
| Rice flour |
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1 cup |
| Oil |
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2 tsp |
| Water |
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1 cup |
| A pinch of Salt |
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| Dry grated coconut |
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1 cup |
| Jaggery |
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1/4 cup |
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Method: |
For the crust:
- Fry the rice flour in a non-stick pan till it becomes moderately hot. Keep it aside.
- Measure a cup of water into a non-stick pan and allow it to boil.
- When it boils vigourously, add 2 tsp oil, salt, the roasted rice flour and stir well.
- Keep stirring and once the water evaporates, take it off the stove.
- Allow it to cool to a bearable temperature.
- Knead the cool mixture into dough leaving no lumps at all.
For the filling:
- Powder the jaggery well.
- Put it in a non-stick pan and heat it over the flame and allow the jaggery to dissolve.
- Add the coconut and stir well.
- After all the water evaporates, take it off the stove.
For making the kozhukkattai:
- Spread oil on your left palm.
- Take a small quantity of the kneaded dough and make it into a lime-sized ball.
- Dip your right forefinger in oil and shape the dough into a nice cup with your right finger making the sunken portion of the cup.
- Keep some filling into the cup.
- Seal the top nicely with the sides of the cup. It should look like an onion bulb.
- Prepare all the kozhukkatais like this.
- Steam in the idli cooker.
- Do not take it out of the cooker when it is hot. It will break.
- Allow it to cool inside the cooker for sometime. This will hold the kozhukkattai together.
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Tags:
Jaggery, rice flour, iron, anemiaJaggery Kozhukkattai, cup , dough , cooker , water , oil , cool , non-stick , pan , making , evaporates ,
allow , hot , allow , onion , flour , stove , rice , jaggery ,
keep , right |
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