Ingredients:

• 3/4 cup – raw Rice
• 1.25 cup – water
• 1/4 cup – Milk
• 1 tsp – oil
• 1/4 tsp – salt
• 2 tbsp – oil
• For filling:
• 1/2 cup – grated Coconut
• 1/4 cup – grated Jaggery
• 1/4 tsp – Cardamom powder

Method:

1. Wash and soak rice in water for 45 minutes.
2. Drain and spread on paper towel for 5 mins.
3. Grind thoroughly and sieve to get a smooth and fine powder.
4. Boil water in a pan with salt, oil and milk.
5. When water boils, add rice flour.
6. Remove from flame and mix and knead the rice flour well.
7. Wrap it in a wet cloth and leave it for 10 mins.
8. Meanwhile, heat a pan, add 1 tbsp of water and add grated jaggery, dissolve and strain it.
9. Boil the jaggery and when it becomes thick, add grated coconut, cardamom powder and stir continuously till it forms a mass leaving the sides of the pan.
10. Remove from flame. Cool and divide into small portion and keep aside.
11. Smear oil on hand and shape kozhukkatai dough into a small cup and place coconut poornam and cover the edges and smoothen the cup.
12. Grease the idli plates with oil and then place the kozhukattai in the idly plates.
13. Steam for 5-10 mins, cool and serve.
14. Recipe courtesy: Subbu’s Kitchen

Recipe courtesy of Subbalakshmi Ranganathan