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Rice flour - 1 cup
Oil - 3 tsp
Jaggery - 1 cup
Water - 1 cup
Salt to taste
Grated coconut - 1 cup
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For the crust :
Fry the rice flour in a non-stick pan till it becomes moderately hot. Measure a cup of water into a non-stick pan. Let it boil. When it boils vigourously, add 2 tsp oil, salt, the roasted rice flour and stir well. Keep stirring and once the water evaporates, take it off the stove. Let it cool down. Now knead the dough well, without any lumps.
For filling:
Powder the jaggery well. Put it in a non-stick pan and heat it over the flame. The jaggery will dissolve. Add the coconut and stir well. After all the water evaporates, take it off the stove.
Spread oil over your left palm. Take a small quantity of the kneaded dough. Make it into a lime-sized ball. Dip your right forefinger in oil. Now shape the dough into a nice cup with your right finger making the sunken portion of the cup. Keep some filling into the cup. Seal the top nicely with the sides of the cup. The final product will look like an onion bulb.
Prepare all the kozhukkatais like this. Steam in the idli cooker. Do not take it out of the cooker when it is hot. It will break. Allow it to cool inside the cooker for sometime.
This will hold the kozhukkattai together
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