Thursday, January 6, 2011

Cheedai Kozhakattai

This is a steamed tiffin item made with rice flour.

Mani kozhakattai


Rice flour ------ 1 cup

Toor dal ------- ¼ cup

Coconut gratings ------- 3 table spoon

Dry red chilli ------------ 4 nos

Asafoetida ------------ ¼ tea spoon

Mustard --------------- 1 spoon

Urad dal ---------------- 2 spoon

Salt to taste


Soak toor dal in water for 10 minutes. Drain the water and grind toor dal with red chillies.

Take a wok and heat 1 table spoon of oil.

Splutter mustard seeds, urad dal, asafoetida and curry leaf.

When the above getst roasted lightly, add 2 cups of water.

Add grated coconut , salt and ground paste of urad dal and chillies to the boiling water.

Follow it with rice flour into the boiling water slowly until it turns into the consistency of pliable dough .

Cover the dough with a lid and allow it to cool.

When slightly cool, roll the dough into small marble sized balls.

Arrange them in a steamer or idli plates and steam for 10 minutes.

It can be eaten plain or to the accompaniment of milaga podi/ chutney.

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