Restaurant style Kozhukattai - Undi - Pundi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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

  • Boil water with salt and oil.
  • Add rice flour and mix with a ladle. Rice flour should well blended with water.
  • Crush green chilli and curry leaves.
  • Mix crushed green chilli-curry leaves mixture, jeera and grated coconut with rice flour and knead into very soft dough.
  • Divide the rice flour dough into 9 equal portions.
  • Make small lemon sized balls and flatten slightly (like aloo tikkis and diameter of 2 - inch).
  • 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.
  • For seasoning:
  • 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.
  • Pour the seasoning over kozhukattai and serve.
  • Recipe Courtesy: Niya's World

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