Ingredients

• 3/4 cup - raw rice
• 1.25 cup - water
• 1/4 cup - milk
• 1 tsp - oil
• 1/4 tsp - salt
• 2 tbsp - oil
• For filling:
• 1/2 cup - grated coconut
• 1/4 cup - grated jaggery
• 1/4 tsp - cardamom powder

How to Make Coconut Poorna Kozhukatai

• Wash and soak rice in water for 45 minutes.
• Drain and spread on paper towel for 5 mins.
• Grind thoroughly and sieve to get a smooth and fine powder.
• Boil water in a pan with salt, oil and milk.
• When water boils, add rice flour.
• Remove from flame and mix and knead the rice flour well.
• Wrap it in a wet cloth and leave it for 10 mins.
• Meanwhile, heat a pan, add 1 tbsp of water and add grated jaggery, dissolve and strain it.
• Boil the jaggery and when it becomes thick, add grated coconut, cardamom powder and stir continuously till it forms a mass leaving the sides of the pan.
• Remove from flame. Cool and divide into small portion and keep aside.
• Smear oil on hand and shape kozhukkatai dough into a small cup and place coconut poornam and cover the edges and smoothen the cup.
• Grease the idli plates with oil and then place the kozhukattai in the idly plates.
• Steam for 5-10 mins, cool and serve.
• Recipe courtesy: Subbu's Kitchen