
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:
- Wash and soak rice in water for 45 minutes.
- Drain and spread on paper towel for 5 mins.
- Grind thoroughly and sieve to get a smooth and fine powder.
- Boil water in a pan with salt, oil and milk.
- When water boils, add rice flour.
- Remove from flame and mix and knead the rice flour well.
- Wrap it in a wet cloth and leave it for 10 mins.
- Meanwhile, heat a pan, add 1 tbsp of water and add grated jaggery, dissolve and strain it.
- 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.
- Remove from flame. Cool and divide into small portion and keep aside.
- Smear oil on hand and shape kozhukkatai dough into a small cup and place coconut poornam and cover the edges and smoothen the cup.
- Grease the idli plates with oil and then place the kozhukattai in the idly plates.
- Steam for 5-10 mins, cool and serve.
- Recipe courtesy: Subbu’s Kitchen
Recipe courtesy of Subbalakshmi Ranganathan