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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.
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