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1.5 cups -
Water - as required
1 cup -
1 cup - grated
Powdered Elaichi - 1 tsp
1 tsp - oil
How to Make Kozukattai
Mix the rice flour with water and see that there are no lumps.
In a kadai, pour this mix along with the oil. Keep mixing it continuously for 2 minutes. Add more oil if the dough sticks to the kadai.
Remove from fire and after it cools a little, knead the dough well with your hands.
In another kadai, pour a little water and add the jaggery.
After the jaggery begins to boil, add the grated coconut and powdered cardamom.
Keep on stirring this mixture for 2 minutes.
Do not allow the mixture to become too hard.
Take a small ball of dough and make a small cup with your fingers.
Put a little of jaggery-coconut mixture and close the cup by pulling the dough slowly over the mixture and making a small pointed shape on top.
Pressure cook these kozukattais for about 8 minutes in a pressure cooker.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.