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Restaurant style Kozhukattai - Undi - Pundi Recipe

Restaurant style Kozhukattai - Undi - Pundi is a popular Indian Dessert
Author :
 
On :
Thursday, 1 January, 1970
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup (100 g ) - Rice flour
  • 1 cup (100 ml) - water
  • 1/4 tsp - oil
  • 1/4 tsp - salt
  • 1 green chilli, small size
  • 1 spring Curry leaves
  • 1/2 tsp - Jeera (cumin seeds)
  • 1/2 cup (35 g) - grated Coconut
  • 1/2 tsp - extra oil to grease
  • For seasoning:
  • 2 tsp - oil
  • 1/2 tsp - Mustard Seeds
  • 1/2 tsp - Jeera seeds (cumin seeds)
  • 1/2 tsp - Urad Dal
  • 1 Dried red chilli
  • 1 spring Curry leaves
  • 1 tbsp - grated Coconut
  • How to Make Restaurant style Kozhukattai - Undi - Pundi:

    1. Boil water with salt and oil.
    2. Add rice flour and mix with a ladle. Rice flour should well blended with water.
    3. Crush green chilli and curry leaves.
    4. Mix crushed green chilli-curry leaves mixture, jeera and grated coconut with rice flour and knead into very soft dough.
    5. Divide the rice flour dough into 9 equal portions.
    6. Make small lemon sized balls and flatten slightly (like aloo tikkis and diameter of 2 - inch).
    7. Arrange flatten rice balls on a greased pan or idli mould and steam (steam in a steamer or pressure cooker (without weight)) for 10 - 12 minutes on a medium heat or until softens.
    8. For seasoning:
    9. Heat oil in a pan. Add mustard seeds. When they begin to pop, add jeera, broken red chillies, curry leaves and urad dal. Saute for 2 minutes or until fragrant. Add grated coconut and stir well.
    10. Pour the seasoning over kozhukattai and serve.
    11. Recipe Courtesy: Niya's World





     

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