First prepare the filling by heating the ghee in a saucepan, add the coconut, cardamom powder and black jaggery. Then add about 1/2 tbsp of water.
Keep the flame in medium to low and heat until it becomes liquid and runny, at this stage add the sprouts and mix well.
Keep stirring and cook until the water is dried out. Switch off the flame and set it aside.
Now prepare the dough by mixing the flour, milk, water, ghee and salt in a non-stick pan. Heat it in a medium to low heat, keep stirring continuously without any lumps.
Keep stirring until it reaches a sticky dough consistency. At this take it off from the stove and add the oil and mix well to form a smooth dough.
To make the kozhukatai, apply oil or ghee in your palm and rub well. Take a lemon size ball out of the dough, press it to a circle on a cling film, place the filling in the middle, close it and seal the edges using a fork.
Steam them using idli plates or any other steamer for 15 minutes.
Serve warm or cold.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.