• For the dough:
• 1 cup – Rice flour
• 1/2 cup – Milk
• 1.5 cups – water
• 1 tsp – Ghee
• 4 tsp – oil
• Salt – a pinch
• For the filling:
• 1/2 cup – mung sprouts
• 3 tbsp – black Jaggery
• 1/4 cup – grated fresh Coconut
• 2 tsp – Ghee
• 1/2 tsp – Cardamom powder
- First prepare the filling by heating the ghee in a saucepan, add the coconut, cardamom powder and black jaggery. Then add about 1/2 tbsp of water.
- Keep the flame in medium to low and heat until it becomes liquid and runny, at this stage add the sprouts and mix well.
- Keep stirring and cook until the water is dried out. Switch off the flame and set it aside.
- Now prepare the dough by mixing the flour, milk, water, ghee and salt in a non-stick pan. Heat it in a medium to low heat, keep stirring continuously without any lumps.
- Keep stirring until it reaches a sticky dough consistency. At this take it off from the stove and add the oil and mix well to form a smooth dough.
- To make the kozhukatai, apply oil or ghee in your palm and rub well. Take a lemon size ball out of the dough, press it to a circle on a cling film, place the filling in the middle, close it and seal the edges using a fork.
- Steam them using idli plates or any other steamer for 15 minutes.
- Serve warm or cold.
- Recipe Courtesy: Taste of Pearl City
Recipe courtesy of Ayeesha Riaz