Palakkad-Style Kozhakkattai with a Twist
Kozhakkattai in Palakkad homes is a hearty mix of rice, dals, and red chillies — a breakfast that’s rich in both carbs and protein. It’s traditionally served with sambar and chutney.
I’ve given the classic a small twist. This version is aromatic, flavorful, and ready in under 30 minutes.
*Ingredients*
- 1 cup roasted rice rava
- ½ cup urad dal
- ½ cup tuvar dal — dry roast both dals and coarsely grind
- 1 dry Bedagi red chilli, non-spicy
- Salt to taste
- ∼4 glasses hot water — use the same cup you used for rava and dals
- Few curry leaves
*For tadka*
- 1 tbsp coconut oil
- ½ tsp urad dal
- ½ tsp chana dal
- ½ tsp mustard seeds
*Method*
1. Dry roast rice rava and set aside.
2. Dry roast urad and tuvar dal, cool, then pulse to a coarse powder. Set aside.
3. Heat coconut oil in a deep kadai. Add urad dal and chana dal. Roast for a few seconds until golden.
4. Add mustard seeds and let them splutter. Toss in curry leaves and the Bedagi chilli.
5. Add the roasted rice rava and coarsely ground dals. Mix well.
6. Pour in hot water and salt. Stir continuously to avoid lumps.
7. Cook on medium-low heat until the water is absorbed and the kozhakkattai dough comes together.
8. Make small oval shaped kozhakkattai, approximately about 25 numbers, steam it in idli steamer for 15 minutes.
8. Serve hot with sambar and chutney.
