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October 16, 2011

Ulundhu Kali / Urad Dal Kali Recipe - Tirunelveli Style

ulundhu kali recipe

I hope many of you (ladies) would have tasted this ulundhu kali at the time of puberty. Today I have shared this ulundhu kali recipe learning from my aachi in Tirunelveli / Nellai.  People usually make this ulundu kali using black urad dal with skin and palm jaggery(Karupatti in Tamil) as it is supposed to be more healthy. In Tamil nadu , our grand mothers used to give this for the teen aged girls to make the bones strong especially hip bones. When my Tiruenlveli aachi gave this for me, I have literally cried a lot to eat this. But now I know its importance. Nowadays at this early age (30+), we get pains in joints and back very often. We are not able to bend continuously for sometime. We get pain in spine. This shows the weakness of our bones. Urad dal helps to strengthen the bones. 

Apart from this, urad dal has lots of other health benefits too. So its better to have urad dal in our regular diet to avoid all these problems. Apart from eating idli/dosa and vada, I feel this is also a good choice of including urad dal in our daily diet..So lets see how to make this ulundu kali/Urad dal kali at home.

INGREDIENTS
  • URAD DAL – 1/2 cup
  • JAGGERY or PALM JAGGERY – 1/2 cup
  • GINGELY OIL – 1/4 cup
  • CARDAMOM SEEDS – 2 NOS (optional)
  • WATER – 2 cups

METHOD
  • In a kadai, dry roast the urad dal till you get a nice flavor. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
  • Now take 4 tbsp of urad dal powder in a bowl and mix 2 cups of water.
  • Cook the urad dal for 7-8 mins. It thickens. Stir well for sometime and make sure there are no lumps formed. 
  • Now add the powdered jaggery and mix well. Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates. (You can also melt the jaggery, strain the syrup and add to urad dal). 
  • Add the gingely oil  in 1 tbsp at regular intervals and stir well. Kali absorbs all the oil. Keep mixing in low to medium flame. At one stage, it thickens and leaves the pan completely. It starts to leave little oil in the corners. 
  • U’ll get a glossy, sliding non sticky kali is ready to enjoy .
Delicious , healthy uluthankali is ready to eat !!

NOTE
  • If you use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.
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October 3, 2011

MIXED FRUITS AND VEGETABLE SALAD WITH SPROUTS

I wanted to make a simple , healthy salad with sprouts, mixed vegetables and fruits for a long time. I googled so many basic salad recipes and came out with my version.Here i used grated beetroot .So the color of beetroot dominates here. Otherwise it would be a colorful salad to attract ur kids. Make ur choice of adding or omitting the veggies and fruits given in this recipe.
SPROUTS SALAD

INGREDIENTS
For 1 person
    • Sprouted green gram - 1 handful
    • Carrot - 1 no(grated)
    • Beetroot - 1/2 no ( grated) (optional)
    • Big onion - 1/2 no (chop finely)
    • Cabbage - Few leaves ( chop finely)
    • Pomegranate - 1 handful
    • Guava - 1/2 no ( Chop into squares)
    • Coriander leaves - A few
    • Lime juice  - Few drops
    • Pepper powder - 1/2 tsp
    • Salt - As needed
METHOD
  • Take a wide bowl and mix all the ingredients given above. Squeeze a few drops of lime juice. Mix well and serve !!

Variations
  1. Add two pinches of chat masala to the above recipe to give a nice flavor. But adjust the salt as chat masala contains salt.
  2. U can also add chopped tomato pieces and cucumber pieces when u want to serve instantly otherwise the salad may become watery. 
  3. I usually pack the above salad for my hubby's lunch box without tomato and cucumber.
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September 13, 2011

PARUPPU THOGAYAL RECIPE


Paruppu-thogayal

This is my husband's favorite thogayal. It tastes the best when paired with vatral kuzhambu . Its is a delectable combination.

INGREDIENTS
1 cup - 200ml
  • Moong dal - 1/8 cup ( 2 tbsp)
  • Toor dal - 1/8 cup (2 tbsp)
  • Red chilly - 1 no
  • Grated coconut - 1 tbsp 
  • Pepper corns - 1/2-1 tsp ( adjust)
  • Garlic cloves - 6 nos
  • Salt - As reqd
METHOD
  • Take a kadai and add a tbsp of oil. Fry the dals along with red chillies.
  • Once its cool, grind adding salt , grated coconut and little water to make a paste.
  • Crush the pepper corns and garlic cloves using a mortar n pestle,add to this thogayal & run the mixie.
  • Add little water if required to bring the desired consistency.
Mix with plain rice adding sesame oil ..Enjoy !!



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August 29, 2011

Poricha Kuzhambu Recipe - Raw Mango, Drumstick Gravy

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.
Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

MANGO PORICHA KULAMBU

 INGREDIENTS
  • Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
  • Drumstick - 2 nos
  • Moong dal - 3 tbsp
  • Sambar powder - 2 tsp
  • Salt & water- As needed
To grind:
  • Grated coconut - 3 tbsp
  • Water - As needed.
To temper:( to replace vadagam)
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Jeera - 1/4 tsp
  • Small onion - 10 nos ( cut into small pieces)
  • Curry leaves - a few (finely chopped)
  • Cooking oil - 1 tbsp
METHOD
  • Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
  • Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
  • Now grind the grated coconut adding little water to make a smooth paste.
  • Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
  • Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
  • At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns golden brown. This gives a spl flavor to the gravy.
ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBAR RICE.

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August 23, 2011

Ginger Chutney For Idli, Dosa - Inji Chutney


I got this inji chutney recipe from my friend. It tastes good with idli / dosa. My MIL used to tell me the numerous health benefits of ginger. So I started using ginger in my daily cooking. Once in a week I make thogayal / pachadi / chutney with ginger. Do try this chutney , I am sure you'll love it.

INGREDIENTS

To roast in oil
  • Ginger - Thumb finger size
  • Red chilli - 2-3 nos (reduce to one if you want less spicy)
  • Grated coconut - 1/4 cup
  • Chana dal - 1 tbsp
  • Urad dal - 1.5 tbsp
  • Tamarind - small berry size
  • Cooking oil - 1 tbsp
  • Salt & water - as required
To temper 
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
METHOD
  • Chop the ginger into small pieces.
  • Heat a kadai with a tsp of oil and saute the ginger pieces, dals and red chillies.
  • Finally add the grated coconut, salt & tamarind. Fry for a minute.
  • Grind everything into a smooth paste.Temper all the items given above.
Enjoy with idli / dosa topped with sesame oil.


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August 16, 2011

AVAL KESARI / POHA KESARI RECIPE - Kesari Varieties

AVAL KESARI 1
I came to know about this aval kesari/poha kesari from my school friend Swarna. It was very new to me because I've tasted kesari made with rava / semiya. When she told about this I found it interesting. I made for my friday pooja . It came out well and tasted excellent. We loved it. Its very simple to do. Try this and let me know ladies !!



INGREDIENTS
  • POHA / THICK AVAL - 1/2 cup
  • Sugar - 1/2 - 3/4 cup (I used 1/2cup)
  • Water - 1.5 cups ( U can replace water with milk too )
  • Ghee - 2 -3 tbsp
  • Cardamom powder - 1/4 tsp
  • Cashews - A few
  • Orange-red food color / Kesari color - a pinch
METHOD
  • Heat a kadai with a tbsp of ghee and fry the cashews. Remove and set aside.
  • Now add the aval/poha in the same kadai and fry till it gets roasted with a nice aroma. U can add another tbsp of ghee while roasting.
  • Now grind the roasted poha to a coarse powder like rava. This enhances quick cooking.
  • Take the measured water in a bowl by adding food color. Allow it to boil. 
  • Lower the flame and add the ground poha. Mix without lumps.  Cover cook for 10 mins stirring in between.
  • Once the poha gets cooked, add sugar and mix well.
  • Add a tbsp of ghee at this stage. Mix well.
  • Mixture will be a liquid. 
  • Stir constantly for few minutes adding tsp of ghee at regular intervals  ( may be 7 - 8 mins). It will become thick.  
  • At one stage the kesari becomes non sticky and leaves the sides of the pan.
  • Add the roasted cashews and cardamom powder . Mix well and transfer to a bowl .
Serve hot !!
aval kesari

TIPS :
  • Here I've mentioned the actual ratio given by my friend. So adjust the sugar & water ratio accordingly . Add more ghee while you make for your guests ;)
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August 1, 2011

UPMA URUNDAI RECIPE - UPMA KOZHUKATTAI RECIPE

Last weekend I was breaking my head thinking about what to prepare for dinner. Finally I asked my husband what he wanted to have. He told me to prepare upma urundai / upma kozhukattai and he also said its been a very long time we prepared this. Yes , I agreed. I totally forgot about this dish.  Upma kozhukattai is nothing but steamed rice dumplings. I gave a call to my MIL for the recipe and made it. It was tasting soft and excellent. Thanks to my husband for reminding me this yummy tiffin. Also i've got a different and interesting South Indian recipe to share with u all  :)
upma urundai1

INGREDIENTS :
1 cup - 200ml
  • Raw rice - 1 cup ( Use good quality Sona masoori)
  • Toor dal - 1.5 tbsp
  • Water - 2 cups
To temper :
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Asafetida /Hing - 1/4 tsp
  • Green chilly - 1 no ( cut into two)
  • Red chilli - 1no
  • Ginger - 1 inch piece ( cut into small pieces)
  • Curry leaves - A few
  • Pepper powder - 1 tsp
  • Grated coconut - 1/4 cup ( optional)
Salt & water - as needed.
METHOD:
  • Take the raw rice and toor dal in a mixie jar and grind it like rava. It should not be too coarse, remember. Set aside. Alternatively you can soak the rice & dal for 2 hours, drain the water and grind it.
  • Now in a broad kadai , temper all the items given above in the same order.
  • Add 2 cups of water and the required salt. Allow it to boil.Now add the ground rice mixture.Mix well for sometime without forming lumps.Let it thicken.
  • The rice absorbs all the water and becomes a non sticky dough. Lastly add freshly grated coconut (optional) and pepper powder.Mix well. 
  • Let it cool down. Now grease the idli plate with little oil. Make balls out of the dough and arrange it in the greased idli plate.Steam the balls for 10-15 mins.
Soft , hot upma urundai is ready to serve. We enjoyed with the sambar I made for lunch. U can have it with any chutney. Sometimes this can be served as an evening snack without any accompaniment.
upma urundai
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July 20, 2011

Beetroot Poriyal Recipe With Coconut - South Indian Beetroot Stir Fry

I learnt this South Indian style beetroot poriyal from my mom. Usually she makes this as a side dish for keerai Kuzhambu .Its my favorite..Last week I made it for mor kuzhambu . It was a flavorful and excellent combo. Do try it and share your feedback :)
Beetroot poriyal

INGREDIENTS :
  • Beetroot - 2 nos
  • Moong dal - 2 tbsp
  • Salt & water - As needed
  • Sambar powder  or Red chilly powder- 1.5tsp
To grind :
  • Grated coconut - 1/4 cup
  • Small onion - 2 nos
  • Jeera - 1/4 tsp
To temper :
  • Oil -  1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Big onion - 1 no (finely chopped)
  • Curry leaves - Few
METHOD :
  • Chop the beetroot into small pieces and pressure cook along with moong dal , sambar powder , salt & water.
  • Grind all the ingredients given under "to grind "into a smooth paste adding very little water.
  • Now temper the items mentioned above and add the cooked beetroot mixture.
  • Then add the ground coconut paste and saute well till the  raw smell emanates.
Enjoy with sambhar/ mor kuzhambu / Keerai kuzhambu with a papad. .

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June 30, 2011

Idli Sambar With Toor Dal - Tiffin Sambar Recipes


Idli Sambar with toor dal
I've posted varieties of idli sambar  learning from my MOM & MIL.This one is my MIL's special sambar. Sendhil loves this a lot . So I make it at least once in a week.It tastes similar to hotel sambar. I make this sambar for Idli, dosa and pongal specially for my guests.

Other common names of Toor Dal

Other common names are तुवरि (tuvari) in sanskrit, arhar(Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi(కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.


Idli sambar recipe with toor dal

    Idli sambar with toor dal


    Idli sambar with toor dal How to make idli sambar with toor dal - Side dish for idli,dosa,pongal
    Cuisine: South Indian
    Category: Sambar
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
    INGREDIENTS
    1 cup = 250ml
    To pressure cook
    • Toor dal - 1/4 cup
    • Potato - 1 no (big)
    • Turmeric powder - A pinch
    • Water - As needed
    To Soak in water
    • Tamarind - A small gooseberry size
    • Jaggery – 1/2 tsp ( to add in tamarind extract)
    To Roast & grind
    • Cooking Oil - 1/2 tsp
    • Methi seeds - 1/2 tsp
    • Coriander seeds - 2 tsp
    • Chana dal - 1 tbsp
    • Red chilly - 3 - 4 no (big)
    • Hing - 1/4 tsp
    To saute
    • Shallots / small onion - 15 nos
    • Tomato - 1 no (cut into small pieces)
    • Curry leaves - a few
    • Sambar powder - 1/2 tsp
    • Salt & water - As needed
    To temper
    • Oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Jeera - 1/2 tsp
    • Urad dal - 1/2 tsp
    To garnish
    • Coriander leaves - a few
    • Ghee - 1 tbsp (for flavor)
    METHOD


    • Soak the tamarind in warm water for 20 minutes and take the extract using a cup of water. Set aside.
    • Pressure cook all the ingredients given under "to pressure cook" till one whistle.Mash the dal and set aside. Heat oil in a kadai and roast all the items given above in the same order till nice aroma arises.Powder coarsely and keep aside.
    Idli Sambar with toor dal
    • In the same kadai , add oil and saute the items given under “To Saute”.Saute till tomato turns mushy.Then add the sambar powder, tamarind extract, hing & salt. Add some raw curry leaves. Allow it to boil till the onion gets cooked.Lower the flame. Now add the mashed dal & powdered spices.
    Idli Sambar with toor dal
    Idli Sambar with toor dal
    • Mix well & boil for sometime( Be careful while adding the powder because it may form lumps.So gently stir in & sprinkle the powder simultaneously.) When it boils, add jaggery & boil for some more time.
    Idli Sambar with toor dal
    • Finally temper all the ingredients given under "to temper" and switch off the stove. Garnish with coriander leaves.Transfer to the serving bowl and top it with a tbsp of ghee .( I add only when there is a guest ;) )



    Note
    For restaurant style sambar, add a few curry leaves while roasting the ingredients given for sambar powder.
    ** Also try adding a tsp of grated coconut for additional flavor while roasting.
    ** Add veggies like brinjal, Drumstick and carrot to make it more healthy.

    In this sambar, we should add very less tamarind extract.So it will taste mild and less spicy. If u want it more spicy & tangy , add pinched red chillies while tempering and squeeze some drops of lime juice before serving.
Enjoy this yummy, delicious Sambar with hot idli !
Toor dal sambar for idli
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June 17, 2011

Aloo Bonda Recipe - Urulaikilangu Bonda Recipe / Potato bonda

Urulaikilangu bonda recipe

Aloo bonda, Potato bonda, Urulai kizhangu bonda, urulaikilangu bonda, Alu bonda, stuffed bonda etc etc. – This yummy South Indian Tea Time snack with a crispy exterior and soft interior with potato masala stuffing is called by different names in different languages.Whatever be the name it’s one of the most favorite Tea time snacks for kids and adults as well. Raksha loves Onion bajji and Potato bonda among all the deep fried snacks.So I make this very often in my kitchen after she comes back from the school. To make bajji and bonda, I always follow the ratio of 3:1 besan and rice flour to make bonda or bajji. It never fails for me.Do try this recipe by following the tips I have shared here.You will get it perfect. Ok, lets see how to make this crispy aloo bonda recipe.

Don't forget to check out my Aloo Paneer Bonda Recipe. Combo of aloo and paneer would be a double treat for your kids :)
Aloo bonda recipe

Aloo bonda recipe


Aloo bonda recipe Aloo bonda recipe/Potato bonda - South Indian style tea time snack recipe
Cuisine: South Indian
Category: snacks
Serves: 8 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
FOR MASALA
  • Potato - 2 nos (medium sized )
  • Green chilli - 2 nos (finely chopped )
  • Big onions - 1 no (-do-)
  • Curry leaves - few
  • Ginger - a small piece (Finely chopped)
  • Salt & water - as required
TO TEMPER
  • Mustard seeds - 1/4 tsp
  • Urad dal- 1/2 tsp
  • Chana dal - 1/2 tsp
  • Jeera - 1/4 tsp
  • Curry leaves - few
TO GARNISH
  • Coriander leaves - few
  • Lime juice - A few drops ( optional)
FOR BONDA BATTER
  • Gram flour - 6 tbsp
  • Rice flour - 2 tsbp
  • Cooking soda - a big pinch
  • Red chilli powder - 1 tsp
  • Hing - A pinch
  • Salt & water - as required
METHOD

  • Wash and pressure cook the potatoes.Peel the skin and mash it well.Set aside.Chop the onions,chilli,ginger and coriander leaves.
Aloo bonda recipe

  • Heat oil in a kadai and splutter mustard seeds,urad dal,chana dal and curry leaves.Add onions,green chillies,ginger bits and saute well.Now add the mashed potato.Mix well.Add salt,turmeric powder and mix well.Make it like a thick dough.Lastly garnish with coriander leaves and keep the masala ready.Sprinkle some lemon juice if needed.
Potato bonda recipe

  • Make a small lemon sized balls out of the stuffing and keep them in a plate. In a wide bowl,take the besan flour,rice flour,red chilli powder,cooking soda,hing,salt and  pinch of food color if needed. 
  • Mix everything well.Add water and make a cream like paste.The batter should be thick and fall like a ribbon.Do not add more water and make the batter thin because thin batter makes tails while you drop the bonda in oil whereas very thick batter gives you hard bonda. So the quantity of water is very important. Do not add more cooking soda. Bonda absorbs more oil. Similarly do not avoid cooking soda. It makes the bonda hard and less crispy. 
Potato bonda recipe

  • Heat oil to deep fry. Drop a pinch of batter and if it rises immediately,oil is ready.Now take the potato ball and dip in the batter.Coat the balls well with the batter and drop in the hot oil.Cook in medium flame by turning the bonda at regular intervals.Remove when it turns golden brown.Drain the oil in a tissue and serve hot with coconut chutney or tomato sauce ! Enjoy with hot tea !
Potato bonda recipe
Potato bonda recipe


Make this kids favorite evening snack once they are back from school.They will enjoy it !
Potato bonda recipe
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June 9, 2011

Vendakkai Puli Kulambu Without Coconut

I wanted to try puli kuzhambu with vendakkai for a long time. I made it for today's lunch and I loved it. I made this gravy without coconut. Its a very simple recipe. I prepared it just like my usual vatha kulambu. It tastes good when mixed with plain rice adding gingely oil / nalla ennai. Do try this lady's finger kuzhambu without coconut and share your feedback with me :))



INGREDIENTS 
  • Okra / lady's finger / vendakkai - 10 nos (Chop into round slices)
  • Tamarind - Big gooseberry size
  • **Sambar powder -  1 tbsp Or Red chilli powder + Dhania powder - 2 tsp each
  • Salt - as needed
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1/2 tsp + water - 1/4 cup
  • Jaggery - a small piece
To temper :
  • Cooking oil or Sesame oil - 2 tbsp
  • Methi seeds / Fenugreek seeds - 1/4 tsp
  • Mustard seeds - 1/2 tsp
  • Jeera / cumin seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Toor dal - 1/2 tsp
  • Small onions - 2 nos (finely chopped)
  • Garlic cloves - 4 nos (-do-)
  • Curry leaves - few (-do-)
METHOD :
  • Soak tamarind in warm water for 20 mins and take the extract. Add salt , sambar powder and turmeric powder. Set aside.
  • Now in a kadai , heat oil and add the tempering items in the same order. Saute for a while.Now add the chopped lady's finger pieces and saute well. Saute till lady's finger cooks well.
  • Now add the tamarind extract and allow it to boil till okra gets cooked. Add a small piece of jaggery. Lastly add the rice flour mixed with water and add to the kuzhambu. 
  • Let it boil for a minute. Kuzhambu thickens slightly. 
  • Switch off the flame. Transfer to a bowl and add a tsp of gingely oil. Cover it and serve after 30 mins. This gives a special flavor for the gravy.
Mix with plain rice & enjoy with sutta appalam :)
** For sambar powder recipe, please click for homemade recipe. U can use your homemade or store bought powder too. There will be no change in taste I guess.

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June 2, 2011

AMMINI KOZHUKATTAI / SPICY RICE BALLS – GANESH CHATURTHI RECIPES

I was searching for a low fat, steamed snack . I got this  ammini kozhukattai recipe from a blog . I did some changes and tried it. It was very soft & tasty.

sPICY KOZHUKKATTAI

 INGREDIENTS
  • Rice flour - 1 cup
  • Water – 1.5 - 2 cups
  • Oil - 1 drop
  • Salt - As needed
TO  TEMPER
  • Cooking Oil -  1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal -1 tsp
  • Chana dal - 1 tsp
  • Green chilli - 2 nos ( slit)
  • Ginger - 1 inch piece ( chopped finely)
  • Curry leaves - a sprig
  • Asafetida - 1 pinch
  • Grated coconut - 1/4 cup

METHOD

  • Take the water in a kadai and allow it to boil by adding the salt & a drop of oil.
  • As soon as it starts to roll boil add the measured rice flour and stir well without forming lumps. It will become a soft, non sticky dough.
  • Let it become warm. Then knead it well and make very small balls out of the warm dough by greasing your hands with little gingely oil. Steam cook the balls by arranging them in idly plate. It takes nearly 10 mins to cook. Now remove the balls carefully and set aside.
  • In a kadai heat the oil and temper the items given above in the same order.
  • Add the balls at the end and toss well. Check for salt and mix the grated coconut.
Serve hot !!


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