Instant Doodh Peda With Milk Powder, Condensed Milk

Basically I love milk sweets especially milk halwa and doodh peda are my favorites. I love Nandini Doodh peda very much and tried to recreate it at home several times but I couldn’t get it perfect. Then I came across this Instant doodh peda with milk powder and condensed milk in a YouTube channel.

Usually Doodh peda is prepared by boiling and reducing the milk till thick. It takes more time to prepare. But this is a short cut version which gives the end result equal to the shop ones. To shape this peda just like Nandini ones, I bought peda maker from Amazon and tried it. It came out perfect in shape. I loved it and became very happy to see my doodh peda just like store bought ones.

Friends, if you are looking for easy Diwali sweets to prepare under 20 minutes, this is one recipe. Even though it takes less time to cook, you need to wait atleast for one day to get the perfect sweet stall taste because doodh peda takes more time to set. It stays good for a week with refrigeration and two days without refrigeration.

Do try this easy, yummy instant doodh peda recipe with milk powder and condensed milk. You will love it like me. Lets move on to the recipe with step by step pictures and a video. 

Doodh peda recipe with milk powder and condensed milk

Doodh peda recipe with milk powder and condensed milk - Easy Diwali Sweet with milk powder.

 

Cuisine: Indian

Category: Sweet

Serves: 8

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Milk powder - 1 cup Boiled milk - 1/2 cup ( at room temperature) Condensed milk - 1/2 cup Cardamom powder - 1/2 tsp Ghee - 2 tbsp Peda maker / Peda mould

HOW TO MAKE DOODH PEDA WITH MILK POWDER

1. In a wide bowl, mix the milk powder and milk to a smooth paste.
2. Heat ghee and add the condensed milk. Mix well.
3. Add the milk powder paste and mix well.
4. Cook till the mixture becomes thick and leaves the sides of pan.
5. To check the doneness, take a pinch and roll it. It will be non sticky.
6. Switch off the flame and transfer to a greased plate immediately.
7. Let it become warm. Make shapes with peda mould and enjoy !

METHOD - STEP BY STEP PICTURES

In a wide bowl, take the milk powder and add the boiled milk at room temperature. Milk should not be hot or warm. Mix with a whisk till no lumps and becomes smooth paste. Set aside. Heat ghee in a non stick kadai. Add the condensed milk and mix well. Add milk powder paste and mix well. Cook in low to medium flame till it becomes thick and leaves the sides of pan. It becomes a whole mass. When you take a pinch and roll it, it will be non sticky. Now switch off the flame and transfer to a ghee greased plate.  Let it become warm. Now take a tbsp full of dough and press it. Make round shape and press the peda mould on it. Peda is ready. Let it rest over night. It tastes best the next day. Enjoy !

Note

You can add powdered sugar instead of condensed milk. You can add 1/3 cup of powdered sugar in that case. Check for taste and add more if needed. Make sure you cook the peda mixture till it becomes a whole mass. Do not cook in high flame. It may burn in the sides or it becomes hard and chewy.

Easy, yummy Doodh peda is ready to enjoy ! Stays good for 2 to 3 days in room temperature.

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Sweet Aval Mixture | Sweet Poha Chivda With Jaggery

Every Thursday and Friday, we do Guru pooja and Lakshmi pooja at home in a simple manner. Thinking about what to make as prasadam / neivedyam every week is a big task for me. Even though I know many prasadam recipes like sweet pongal, Kesari, Payasam etc, I always look for simple and healthy naivedyam recipes that can be prepared easily.

For this year Navarathri, I have come to Salem and spending some good time with my in-laws as we don’t have Golu celebration this year. Still we make some sweets and sundal varieties on all these 9 days and offer God. Today my MIL prepared this easy sweet aval mixture for Thursday guru pooja neivedyam.

Its a very simple sweet mixture recipe. There is no deep frying and my MIL had used jaggery instead of sugar. So this is a super quick and super healthy recipe you can munch on for your evening snacks. I am sure kids will love it a lot.

All you need is Poha / Aval, Sesame seeds, Roasted chana dal and jaggery for this recipe. Its so tasty and crunchy to eat. Friends, If you are looking to make some simple sweet mixture along with sundal for this Navratri and Diwali, you must try this recipe. Even bachelors can make this easily. Everyone will love it.

Ok friends, lets jump on to this easy sweet poha chivda / Aval mixture with jaggery in simple steps.

Sweet aval mixture / Sweet Poha chivda

Sweet aval mixture / Sweet Poha chivda recipe for Pooja prasad / Neivedyam

 

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Thick Aval / Poha / Pressed rice - 1/2 cup Black or white sesame seeds - 1 tbsp Roasted chana dal / Gram dal / Pottukadalai - 2 tbsp Grated or powdered jaggery - 1/4 cup ( adjust as per you need) Ghee - 1 tbsp Cardamom - 2 (crushed or powdered)

HOW TO MAKE SWEET AVAL MIXTURE

1. Heat a kadai and dry roast the sesame seeds till it splutters.
2. Collect in a plate. Add a tsp of ghee and roast a fistful of poha till it puffs up and become crispy. Remove in the plate.
3. Repeat the same procedure for 1/2 cup of poha. Collect in the plate.
4. Switch off the flame and add in the roasted gram dal. Let it roast in the heat of kadai. Collect in the plate.
5. Let everything cool down. Lastly add grated jaggery and crushed cardamom.
6. Mix well and serve immediately for best taste. Store in an air tight box and consume within a day.

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the sesame seeds till it splutters. Remove in a plate. Heat 1 tsp of ghee. Add a fistful of poha / thick aval and roast patiently it turns white and puffs up well. If you try to break it, it will be crunchy. Remove in the sesame seeds plate.  Again add 1 tsp of ghee. Add fistful of poha and roast till crispy and puffy. Remove in the plate. Repeat the procedure until all the poha is roasted. Switch off the flame and add the roasted chana dal. Mix well. Let it roast in the heat of kadai. Remove in the plate. Let everything cool down. Lastly add the crushed cardamom and grated jaggery. Mix well and serve immediately for best taste.

Note

For variations, you can add powdered sugar instead of jaggery. You can also add some ghee roasted cashews. I have not deep fried the poha to make a low calorie version. You can also deep fry in oil and ghee mixture to make it rich. As it is not deep fried, this mixture turns soggy soon. So store it in an air tight box and consume within a day.

Try this easy sweet aval mixture and enjoy at home.

 

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I never imagined a kurma recipe with Bottle gourd (Sorakkai in Tamil, Lauki in Hindi) until I came across a YouTube video. In Bangalore hotels, I have tasted vegetable sagu for poori and set dosa with chow chow or turnip but I have never tasted kurma with bottle gourd.

Basically Bottle gourd is a bland vegetable with rich water content. So it can easily absorb the taste of the dish we add in. This kurma recipe I shared here is an easy, yummy South Indian style recipe that can be prepared directly in a pressure cooker just like my other Kurma varieties. It came out so well and tasty. We all loved it with soft chapathi. I am sure it will taste great with poori and dosa.

Friends, do try this Bottle gourd kurma / Tamil nadu style Sorakkai kurma for a healthy variation from usual kurma recipes. You will love it. 

Check out my

Sorakkai dosa

Sorakkai kootu

Sorakkai poriyal

Sorakkai sambar

Sorakkai paal kootu

Sorakkai kurma / Bottle gourd kurma recipe

Sorakkai kurma / Bottle gourd kurma recipe for chapathi, poori and dosa

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bottle gourd – 1 Big onion – 1 Tomato – 1 Cinnamon – 1 inch Cloves – 2 Cardamom – 1 Black stone flower – 1 Bay leaf – 1 Cumin seeds - 1/2 tsp Red chilli powder – 1/2 tsp Garam masala powder – 1/2 tsp Salt and water - as needed Coriander leaves - to garnish To grind Grated coconut – 1/4 cup Fennel seeds – 1/2 tsp Pottukadalai / roasted chana dal – 1 tbsp

HOW TO MAKE SORAKKAI KURMA

1. Wash and peel the skin of bottle gourd. Cut and remove the center soft portion. Chop into small cubes.
2. Grind coconut, fennel and gram dal into smooth paste.
3. Heat oil in a pressure cooker base. Saute the whole spices.
4. Now add the onion and saute till transparent.
5. Add ginger garlic paste and saute for a minute.
6. Add tomato and bottle gourd. Mix well.
7. Add the ground coconut paste, red chilli powder and garam masala powder.
8. Mix well and add little water. Pressure cook in low flame for one whistle.
9. Open the cooker after the steam is released. Serve hot with chapathi, poori and dosa.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Bottle gourd. Chop into small cubes. Heat oil in a pressure cooker. Saute cinnamon, cloves, bayleaf, black stone flower and cardamom. Add cumin seeds. Add onion and saute till transparent. Add ginger garlic paste and saute until raw smell goes off. Add tomato and saute till mushy. Now add turmeric powder, red chilli powder, salt and garam masala powder. Mix for a minute. Lastly add the chopped bottle gourd pieces. Saute for a minute. Grind coconut, fennel seeds and gram dal to a smooth paste. Add the paste to the cooker. Mix well and add little water. Do not add more water as bottle gourd itself leaves water while cooking. So adding more water makes the kurma watery. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with chapathi. Enjoy !

Note

For variations, you can grind green chilli instead of red chilli powder. You can add ginger garlic while grinding instead of sauting ginger garlic paste. Do not add more water while pressure cooking. Around 1/2 cup is enough.

Try this easy, yummy Bottle gourd kurma and enjoy with chapathi.

Technorati Tags: Bottle gourd kurma,sorakkai kurma,how to make bottle gourd gravy,bottle gourd sabzi,sorakkai recipes,Bottle gourd recipes

 

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Vazhaithandu Poriyal – Banana stem poriyal recipe

This is my MIL’s style Vazhaithandu poriyal recipe (Banana stem curry) which is a super healthy and excellent side dish for sambar rice. We try to include Banana stem in our diet at least once in a week as it is a rich source of fiber, Potassium and Vitamin B6. It helps to ease constipation and is good for treating and preventing Kidney stones.

Mostly I make banana stem juice with buttermilk and salt. Sometimes I make poriyal, kuzhambu, thayir pachadi or add in sambar. Recent days I started to make Vazhaithandu dosa as well. Soon I will try to post a collection of all the Vazhaithandu recipes in my blog for easy reference.

Today’s recipe is a very easy and simple Tamil nadu style poriyal recipe with Vazhaithandu. My MIL makes it without onion and garlic but I used garlic today. Also she uses red chilli for spicy taste whereas I used sambar powder for variation. It came out so well. We all loved it. Even Raksha who eats only dosa with Vazhaithandu ate this poriyal today without complaints.

Friends, do try this yummy and healthy raw banana stem poriyal for rice and enjoy with your family. But make sure you use tender and fresh banana stem for best taste.

Vazhaithandu poriyal / Banana stem curry for rice

Vazhaithandu poriyal / Banana stem curry for rice - Easy and healthy side dish using Banana stem.

 

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Vazhaithandu / Banana stem - 1 Moong dal - 1 tbsp Sambar powder or red chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed Water - to cook Grated coconut – 1/4 cup To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/2 tsp Curry leaves - few Garlic - 5 cloves Coriander leaves - to garnish

HOW TO MAKE BANANA STEM PORIYAL

1. Remove the outer sheath of Banana stem.
2. Wash and chop into circles and dip in thin buttermilk.
3. Chop finely and keep it immersed in buttermilk till use.
4. Take the chopped banana stem in a plate and add salt, moong dal.
5. Mix well and keep the plate in a slanting way for 15 minutes. Water drains out. Discard the water. 
6. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. 
7. Add garlic cloves and saute for a minute. Squeeze the banana stem and add to kadai.
8. Add turmeric powder and mix well. Sprinkle some water and cover the kadai. Keep the flame low and cook till moong dal and banana stem turns soft.
9. Lastly add the sambar powder and grated coconut. Mix well and cook for few more minutes.
10. Switch off the stove and garnish with coriander leaves if you like.
11. Serve with sambar and rasam rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Remove the outer sheath of the banana stem and chop into thin roundels. Keep in buttermilk till use. Now take the roundels and chop finely into small cubes. Keep them immersed in buttermilk. Take the chopped banana stem in a plate. Add salt, moong dal and mix well. Keep the plate in a slanting way so that banana stem leaves water which collects in the plate. Discard the water. Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. Add chopped garlic and saute for few minutes. Squeeze the banana stem and add to the kadai. Keep the flame low and saute for few minutes. Add turmeric powder and mix well. Sprinkle some water and cover cook till dal and banana stem turns soft and cooked well. Lastly add the grated coconut, sambar powder or red chilli powder. Mix well and cook for few minutes in low flame till raw smell goes off. Switch off the flame and garnish with coriander leaves (optional). Enjoy !

Note

You can saute red chilli along with garlic and skip chilli powder / sambar powder for less spice. For variations, you can skip garlic and make it without onion and garlic. If you like, you can add one finely chopped onion along with garlic and make this poriyal. Healthy and tasty Vazhaithandu poriyal is ready !

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Hotel Style Thatte Idli Recipe– Soft Bidadi Thatte Idli

This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures and a video. 

Hotel style Thatte idli recipe

Karnataka Hotel style Thatte idli recipe

 

Cuisine: Karnataka

Category: Main course

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice / Salem rice / Boiled rice - 3 cups Urad dal - 1 cup ( I used white, round dal) Fenugreek / Methi seeds - 1/2 tsp Thick Rice flakes / Aval / Poha - 1/2 cup White, big Sago / Sabudana - 1/4 cup Salt & water - as needed

HOW TO MAKE THATTE IDLI

1. Wash the rice thrice till water is clear.
2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
3. In another bowl, wash and soak sago and poha for 4 hours.
4. Grind everything together till it turns to smooth paste.
5. Collect the batter in a big bowl and close it with a lid. \
6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
8. Steam it for 15 minutes till idli is non sticky to touch.
9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !

METHOD - STEP BY STEP PICTURES

Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum. In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding.  Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather. Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours. The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth. Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch. Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !

Note

For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli. Idli should be steamed for 15 to 20 minutes to cook well. If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.

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Andhra style Cucumber dal / Dosakaya pappu is a super easy, quick dal recipe that can be prepared directly in a pressure cooker. Last week I had shared Karnataka style Cucumber palya / Salad Cucumber curry for rice. Its a super easy recipe. Similarly this Andhra style Dosakaya pappu is a super quick and healthy recipe with the combination of dal. I referred so many websites for this recipe and watched Vahchef’s YouTube video after a long time. 

Generally Andhra people use Yellow Cucumber for this recipe but I used Salad Cucumber as I had lots in my pantry. Even Vahchef used the Salad Cucumber in his video. So I was double happy and tried it confidently. Surprisingly it came out very well and most comforting with rice adding ghee. We all liked it. 

Friends, do try this Andhra special Dosakaya pappu recipe / Yellow Cucumber Dal for rice. You can enjoy with roti as well. Share your feedback with me!

Check out my Karnataka style Cucumber curry / Southekayi palya recipe too. 

Dosakaya Pappu | Andhra style Cucumber Dal Recipe

Dosakaya Pappu | Andhra style Cucumber Dal Recipe for rice

 

Cuisine: Andhra

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Moong dal - 2 tbsp Toor dal – 2 tbsp Cucumber – 1 or 2 ( I used Salad Cucumber) Big onion - 1 Tomato – 1 (optional) Green chilli - 1 or 2 Ginger – 1 inch piece Turmeric powder - 1/4 tsp Tamarind - small gooseberry size Salt & water - as needed To temper Ghee - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 Crushed garlic - 10 Red chilli powder - 1/2 tsp Curry leaves - few Hing / Asafetida – a pinch Coriander leaves - to garnish

HOW TO MAKE DOSAKAYA PAPPU

1. Wash and peel the skin of Cucumber. Chop into big cubes.
2. In a pressure cooker base, take the dal, chopped cucumber, onion, tomato, green chilli, ginger, turmeric powder, salt and water.
3. Pressure cook in low flame for 2 whistles. Open the mash the dal.
4. Add little tamarind extract and boil well.
5. Temper all the ingredients given under “ To temper”.
6. Add to dal. Mix well and switch off the flame.
7. Garnish with coriander leaves. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Cucumber, Chop into big cubes. Wash and chop onion, tomato (optional), green chilli and ginger. In a pressure cooker base, take the washed toor dal, moong dal, chopped cucumber, onion, green chilli, ginger and tomato pieces (optional). Add required water, turmeric powder, few drops of cooking oil and salt. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well. Add 1/4 cup of tamarind extract and boil for few minutes. Lastly temper mustard seeds, cumin seeds, red chilli, crushed garlic, red chilli powder and hing. Saute in low flame for a minute and add to dal. Boil the dal for few minutes till it reaches a desired consistency based on the thickness you need. Switch off the flame and garnish with finely chopped coriander leaves. Mix well and serve hot with plain rice adding ghee. Enjoy !

Note

I used only one green chilli as I have added red chilli and red chilli powder. Tomato is optional. Adding tamarind extract is enough. But I used tomato as well.

  

Easy, yummy Andhra style Dosakaya pappu is ready to relish with rice.

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Javvarisi Kozhukattai | Sago Kolukattai | Sabudana modak recipe –Kozhukattai Varieties

Javvarisi Kozhukattai / Sago dumpling / Sabudana modak is an easy and interesting Kozhukattai recipe. Actually I bookmarked this recipe and Pillayarpatti mothagam recipes long back but every year during Ganesh Chaturthi, I tried some other kozhukattai variety and shared in my blog. This year, I started my Ganesh Chaturthi recipes with this easy sweet kozhukattai recipe. I never thought it tastes so good. We all loved it.

If you have white big sago / maavu javvarisi in hand, you can make this kozhukattai easily. It comes out so well. I am happy to add this recipe in my kozhukattai varieties list. Friends, do try this yummy javvarisi kozhukattai during this Vinayagar chaturthi and share your feedback with me.

Javvarisi Kozhukattai / Sago Kolukattai recipe

Javvarisi Kozhukattai / Sago Kolukattai recipe - Kozhukattai varieties for Ganesh Chaturthi

 

Cuisine: Indian

Category: Sweet

Serves: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Javvarisi / White, big Sago – 1/2 cup Idiyappam flour or Kozhukattai flour – 1.5 to 2 tbsp Grated coconut - 1/2 cup Sugar or  powdered Jaggery - 1/4 cup Cardamom - 2 Roasted cashewnuts – 5 Ghee – 2 tsp Salt - a pinch Water - as needed

HOW TO MAKE JAVVARISI KOZHUKATTAI

1. Wash and soak javvarisi in enough water for 2 to 3 hours.
2. Drain the excess soaked water if any. Grind the javvarisi coarsely.
3. Transfer to a bowl. Add rice flour and salt. Mix well to make non sticky dough.
4. Cover till use. Kozhukattai dough is ready.
5. To make the poornam / stuffing, mix grated coconut/ jaggery/ Naatu sakkarai, sugar, cardamom and roasted cashews along with ghee. Mix well.
6. Take a golf ball sized kozhukattai dough and press it to make a dent.
7. Fill a tsp of stuffing and close it. Make balls and arrange in idli plate.
8. Boil water in idli pot and keep the idli plate. Steam the kozhukattai for 15 minutes till it becomes shiny and cooked well.
9. Rest for 5 minutes and then remove it. Offer God and enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak javvarisi in enough water for 2 to 3 hours. Drain the excess water if any. Grind the javvarisi coarsely. Transfer to a bowl. Add idiyappam / store bought flour and 1/4 tsp of salt. Mix well to make non-sticky dough. Cover till use. To make the stuffing/ pooranam, mix the grated coconut, sugar / jaggery or naatu sakkarai, cardamom powder and roasted cashew pieces along with ghee. Mix well and set aside. To make the kozhukattai, make golf ball sized balls from kozhukattai dough and press in the middle to make a dent. Keep 1 to 2 tsp of stuffing in the center and pull the edges to cover it. Make a smooth ball. Make all the kozhukattai. Grease an idli plate and arrange the balls. Boil water in idli pot and let it roll boil. Place the idli plate and steam the kozhukattai for 15 minutes in medium flame. Switch off the flame once it turns half white in color, shiny and cooked soft. Rest the kozhukattai for 5 minutes and then remove them from the idli plate. Serve God and enjoy. Tastes the best when served hot or warm.

Note

Do not use nylon javvarisi/ small sized sago for this kozhukattai. You can use medium or big sized white sago. Adjust the quantity of rice flour based on the need. After steaming kozhukattai turns its color from pure white to half white and shiny. So steam it for minimum 15 minutes.

Try this unique and interesting javvarisi kozhukattai recipe and enjoy !

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