Ingredients:

• Toor Dal – 1/2 cup
• Jaggery powder – 1/3 cup
• Cardamom powder – 1/2 tsp
• Grated Coconut – 1/2 cup
• 3/4 cup – Grated Jaggery
• 1 tbsp – Ghee
• Cashew nuts, a few
• 1/2 tsp – Cardamom powder
• 1 cup – Rice flour
• 2 tbsp – Oil
• Salt to taste

Method:

1. For the filling:
2. Pressure cook the washed dal in 3 cups of water until it softens.
3. Strain, and mix the dal with jaggery.
4. Grind to form a coarse paste.
5. Now mix this with the grated coconut.
6. For the covering:
7. Sift the rice flour to ensure that there are no lumps.
8. Boil 2 cups of water with 1 tsp salt and 2 tsps of oil.
9. Remove from fire, add 1/2 cup of flour, stirring the mixture well with a wooden ladle to make a smooth dough.
10. Continue to add the remaining rice flour, a little by little, until it’s smooth and soft.
11. Cover the dough with a wet cloth to keep it moist.
12. Now take a small portion of the rice flour dough and mould into the shape of a cup.
13. Add the filling and close the open end.
14. Repeat for the remaining dough and filling.
15. Steam the kozhukattai in an idli cooker for 5 mins. Serve hot.