Ammini Kozhukattai / Mani Kozhukattai

Ammini Kozhukattai / Mani Kozhukattai :

    When we  prepare poornam kozhukattai we will have the left over outer dough from which we can make this ammini kozhukattai. Even you can make this kozhukattai as snacks for tea time. Yeah!! It will be yummy and spicy when served hot. Now let us see how to make this recipe.

Ingredients:

1. Rice Flour- 1 cup
2. Salt - as needed
3. Ghee - 1 tsp

For Seasoning:

1. Oil - 1 tsp
2. Mustard seeds - 1 tsp
3. Urad dal - 1 tsp
4. Moong dal - 1 tsp
5. Curry leaves - few
6. Green Chillies - 2 nos
7. Dry chillies - 2 nos
8. Hing/Asafoetida - 1tsp
9. Coconut - 1 tbsp (grated)

Method:

• Boil the water, meanwhile mix rice flour, salt and ghee, once the water boils add to the flour and knead it to the dough consistency and make balls or cylindrical shape on it.
  
  
  
  
• Steam cook the rice balls using a idli cooker /Steamer. for 5 -6 mins.
  
  
  
  
• Heat a kadai and allow mustard seeds, urad dal to temper and add the moong dal , saute till it gets golden brown , add curry leaves, green chillies, red chillies, hing and coconut and saute for few seconds.
  
• Add the steam cooked balls and toss for a minute. Add  a pinch of salt while tossing.
• Serve hot with tea /coffee.
  

Pal Kozhukattai

Pal Kozhukattai:

     Pal kozhukattai is a yummy snack / dessert type which is said to be popular chettinad recipe. Raini and seyon love this pal kozhukattai when I made it. I tried this after a very long time, it comes out well with awesome taste. My hubby too love this recipe. Today in this post let us see how to make this pal kozhukattai.

  

 Ingredients:

1. Rice Flour - 1  cup
2. Salt a pinch
3. Ghee - 2 tsp
4. Jaggery - 3/4 cup
5. Thin coconut milk - 1 1/2 cup
6. Thick coconut milk - 1/2 cup
7. Cardamom powder - 1/4 tsp

Method:

• Dissolve jaggery by adding 1/2 glass of thin coconut milk in low heat. Once it melts, switch off the flame and filter it to remove any impurities.
• Take a mixing bowl , add rice flour, salt, ghee and mix it well.
• Boil the water and add it to the rice flour and knead it to a dough consistency.
• Make small balls  and keep it aside. Don't make big size balls then it will take time for the rice balls to be cooked.
  
  
  
  
• Boil 1 cup of thin coconut milk, when it starts boiling, reduce the flame and add the balls gently.The balls should will be immersed coconut milk.Do not stir it for the first few minutes. a
• After 5 min stir gently and cook in medium low flame for 5-6 minutes or until done. When cooked the balls will float at the top .
• Now add the thick jaggery water, cardamom powder and cook for a few more minutes until it becomes slightly thick.
• Then add thick coconut milk, stir and turn off the heat. Do not boil or cook after adding the thick coconut milk. It will thicken a little as it cools down.
• Now our Pal Kozhukattai is ready to serve.
  

Crispy Wheat Dosa / Wheat Dosa /Wheat Dosa Without Rice

Wheat Dosa:

If You are thinking of making instant break fast or dinner then go for a try of this wheat dosa. Really it tastes well with coconut chutney. If I feel I don't have time to cook dinner then my choice will be this wheat dosa. Yeah really it comes out well without adding any other ingredients. But I use non-stick tawa for making this dosa. Lets see how to make this yummy wheat dosa.

Ingredients:

1. Wheat flour - 2 cups
2. Salt - as needed
3. Water - as needed

Method:

• Take 2 cups of wheat flour in a mixing bowl.
• Add water slowly and mix it with the hand blender with out any lumps.
• Add salt and mix this to the batter consistency.
  
• Heat a tawa and sprinkle oil in it. Pour a laddle full of batter and spread it like we do for dosa.Sprinkle some oil on the top.
• Flip the dosa for cooking the other side.
  
  
  
  
• After you see brown color on both the sides remove from the tawa.
• Serve this with the coconut chutney.
  
  
  

   

Modhagam/Sweet kozhukattai / Sweet kolukattai /Channa dal stuffed kozhukattai

Modhagam /Sweet Kozhukattai:

    This is a snack variety and also a healthy snack too. sweet kolukattai is served as neivedhyam for Ganesh Chathurthi. Don't think that this can only be served as prasadham for god and all. You can make this yummy snack often and serve to your kids too. My family love this kozhukattai. Raini's Favourite snack is kozhukattai. Already I have posted how to make Coconut stuffed Kozhukattai, this is recipe is also the same like that, the only thing is that here we stuff with the channa dal, the outer base is same .

Ingredients:

Outer base:

1. Rice Flour - 2 cups
2. Salt - as required
3. Ghee -1 tsp

For Stuffing:

1. Channa dal / Bengal Gram - 1 cup
2. Jaggery - 1 cup
3. Coconut - 1 tbsp
4. Cardamom powder - 1 tsp

Method :

• Soak the channa dal for 1 hr.
  
  
  
  
• Roast the rice flour till the steam comes out.
• Add Salt and ghee to the rice flour and mix well .
• Boil water, when you see the bubbles coming out take out .
• Add the boiling water to the flour and prepare to the dough consistency and keep it aside.
  
  
  
  
  
  
  
  
  
  
• Dissolve jaggery in a cup of water and remove the impurities, and again allow it to boil.
  
  
  
  
  
  
  
• Grind the channa dal to  coarse paste .
  
  
  
  
• Add this channa paste to the boiling jaggery and mix well, add the grated coconut and cardamom powder and mix well. Make sure that the flame should be in medium low flame.
  
  
  
  
• Remove from the flame when it gets thickens.
  
• Take the rice flour dough and make balls and flatten it using the oil/ghee greased hands and place the channa dal purnam in the center and fold it as such in the image below.
  
  
  
  
  
  
  
  
  
  
• You can also use mould if you are having moulds.
  
  
  
  
  
  
  
• Steam cook the kozhukattai in idli cooker for 10 min.
  
  
  
  
• Now  our kozhukattai is ready to serve.
  

How To make Rice Flour at home / Making of Rice Flour

How To make Rice Flour at home / Making of Rice Flour:

  Making Rice Flour at home is a easy job, and I Always use to make it at the home only.Simply want to grind the soaked wet rice in the mixer grinder and can be used with or without roasting the flour. For many recipes we use this rice flour as the basic ingredient. This rice flour can also be used as the binding agent for some fries. Most of our Indian snacks is done by this rice flour . Let see how to make this rice flour at home.

• Soak raw rice for atleast 1/2 hour. Then drain the water completely and spread this rice in a towel or news paper.
  
  
  
  
  
  
  
• After 15 minutes you can see all the  water drained and the rice still remains wet, at this time put the rice in the mixer grinder and grind to a fine powder and seive it to get a fine powder
  
  
  
  
  
  
  
  
  
  
• Grind the rice in batches and repeat the grinding and seiving process for the remaining rice.

How to roast the rice flour:

• Roasting the rice flour differs for each and every recipes.Let me explain ..
• Take a kadai and put the rice flour in it , make sure that the flame should be in medium low flame.
• For Puttu: Need not want to roast finely, when u find the steam coming out from the flour you can take out from the stove.
• For Idiyappam: Want to roast the flour finely, then only you will get a smooth idiyappam otherwise you can find the flour dough coming with  intervels and the idiyappam will not be soft. Finely roast the flour till you find the flour in the sand texture, this is the right texture of the flour at this time you can take out from the flame.
• Like wise if you are going to store it in the container then you fine roast the flour. This can be used even for puttu and other recipes.
• Again seive the roasted flour , you can find the lumps in it, break it with hands and seive it.
  
  
  
  
• After dry roast  and seiving put the flour in a news paper and cool it completely. Then store it in a air tight container.