INGREDIENTS
Rice flour – 2 cups
Palm Jaggery or ordinary jaggery powdered – 1 cup
Coconut gratings – 1/2 cup
Cardamom Powder – 1/2 teaspoon
Dry Ginger Powder (Sukku podi) – 1/2 teaspoon
Tender palm leaves – 10 to 15 Nos (It is sold even in cities during Karthigai)
DIRECTIONS
Add half cup water to the jaggery powder and bring to boil. When it starts boiling, remove it and strain it.
In a broad vessel put the rice flour, coconut gratings, ginger powder and cardamom powder. Mix it. Add the jaggery water and make a dough. If necessary add little hot water to get correct consistancy. The dough should be slightly looser than the chapati dough.
Clean the palm leaves and cut the center portion about 4 to 5 inch long.
Open the leaves and stuff the dough lengthwise and close the leaves. Tie with a thick thread. (You can use thinly cut palm leaves as thread). Finish all the dough like this.
Arrange it in a idli plate and steam it in the Idli vessel for fifteen to twenty minutes.
Remove and gently take out the kozhukattai from the leaves.
Note: If you do not get Palm leaves, you can just take out a lemon size dough and press it with your fingers and make the Kozhukattai.
You can dry fry a tablespoon of green gram dhal till it become light brown and add to the flour.
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