Ingredients

• Toor dal - 1/2 cup
• Jaggery powder - 1/3 cup
• Cardamom powder - 1/2 tsp
• Grated coconut - 1/2 cup
• 3/4 cup - Grated jaggery
• 1 tbsp - ghee
• Cashew nuts, a few
• 1/2 tsp - Cardamom powder
• 1 cup - Rice flour
• 2 tbsp - Oil
• Salt to taste

How to Make Dal Kozukattai

• For the filling:
• Pressure cook the washed dal in 3 cups of water until it softens.
• Strain, and mix the dal with jaggery.
• Grind to form a coarse paste.
• Now mix this with the grated coconut.
• For the covering:
• Sift the rice flour to ensure that there are no lumps.
• Boil 2 cups of water with 1 tsp salt and 2 tsps of oil.
• Remove from fire, add 1/2 cup of flour, stirring the mixture well with a wooden ladle to make a smooth dough.
• Continue to add the remaining rice flour, a little by little, until it's smooth and soft.
• Cover the dough with a wet cloth to keep it moist.
• Now take a small portion of the rice flour dough and mould into the shape of a cup.
• Add the filling and close the open end.
• Repeat for the remaining dough and filling.
• Steam the kozhukattai in an idli cooker for 5 mins. Serve hot.