Rice rawa kozhukattai with tuvar dal and urad dal.
This recipe has two steps
Making the kozhukattai (rice and lentiles dumplings and giving it a tadka before serving.
Rice rava lentils dumplings
( Kozhukattai)
Ingredients
1 cup idly rice rava ( Vijay brand is good)
1/2 cup tuvar dal
1/2 cup whole urad dal
3 cups boiled water
1/4 cup grated coconut
1/2 teaspoon crushed peppercorns
2 green cilies
1 inch ginger
2 springs curry leaves
1tablespoon chopped coriander leaves (optional)
For tadka (tempering)
2 tablespoon gingly oil
1/2 teaspoon mustard seeds
1/2 tablespoon urad dal
2 red dry chilies (non spicy)
Method
*Wash, soak lentils for 1 hour.
*Roast rava in medium flame til it releases aroma.
*Remove excess water from soaked lentils, add green chilli,ginger and grind to a coarse paste.
* Boil and keep 3 cups of water.
*In a thick bottom pan, keep it on medium flame, pour a little oil,add roasted rava and lentils paste, add boiled water, crushed peppercorns,salt , curry and coriander leaves, and coconut. Mix well, it will form into a soft dough. Off the stove. Wait for to be just warm.
( my mum used to make it in ottu uruli, I use an anodized pan.)
*Divide the dough into desired portion, I make medium sized kozhukattais, so divided them into 12 equal portions.
* Use a steamer to steam the kozhukattai for about 15 minutes.
*Once done,off stove, letvit reach bit warm.
* Use the same thick bottom pan for making the tempering.
*Pour gingly oil in the heated pan, add mustard,urad dal and broken dry chilies. Let the mustard splutter. Now take the prepared kozhukattai and add them in the tempering while use the other hand to roll them, so that the tempering is evenly coated. Cook for two more minutes. The outer crust of the rice dumplings will be a bit crunchy.
*Serve it with coconut chutney or sambar. It's a good option for breakfast or lunch.
*Please try and share the recipe.
Version 2
Rice rawa kozhakatti without dals
Rice rava kozhukattai with red rice puttu podi.
I had made puttu with double horse puttu podi yesterday, had made little extra powder and saved it for next days kozhukkattai breakfast.
Ingredients
1 cup red rice wet puttu podi,(remember I had left over puttu podi)
2 cups of boiled water
1/2 cup grated coconut
1/2 teaspoon crushed peppercorns
2 green chilies(chopped and crushed)
2 tablespoon of coconut/gingly/peanut oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
Salt as required
Method
*In a bowl, mix in rice puttu powder, grated coconut and crushed green chilies.
*In a heated pan pour oil, mustard seeds, broken urad dal and one broken red chilli. Let the mustard seeds splutter.
*Add water,let it boil, add salt, peppercorns,rice rava (puttu podi which is mixed with coconut)
*Mix well, let it cook for about 5 minutes in medium to low flame.
*Add curry leaves. Mix well, adjust salt.
* Off stove, allow the soft dough to cool down.
*Take a small lemon sized dough and shape it with hands. Repeat and make kozhukkattai. Use a steamer and steam it for 12 minutes.
*Serve with coconut chutney and sambar.
Notes
*Keep an extra glass of boiled water,in case you think the dough need more water.
*I used two cups of water as I used already wet, prepared puttu podi.
For better flavour and aroma you can do the tempering after making the kozhakatti.
No comments:
Post a Comment