The name may sound strange to many. Infact it should be spelt as kozhakattai because
the sound y of the tamil language is spelt as zh. Ha ha ..okay now enough of
language gyan.
This dish is very simple to make and
delicious to eat. Any one who can make upma and idli can make this dish. The processes
are very similar. So make and enjoy.
Ingredients
Idli rava – 1 cup
Water – 2.5 cups
Oil – 2 tbsp
Rai – 1 tsp
Chana dal – 1 tsp
Udit dal – 1 tsp
Dahi mirchi – 4/5 pieces *
Kadipatta – 4/5 pieces
Coconut scraped – 2 tbps
Salt
Method
1.
In a pan add oil,
add dahi mirchi fry for a minute. Then add chana dal,udit dal, rai and
kadipatta.
2.
Once the dals are
browned and rai starts spluttering, add water . However before doing this lower
the flame so that the water does not splash on you.
3.
Let the water
boil. Then add salt and stir the mix. While
stirring the mix add the idli rava slowly so as to not form lumps. Keep stirring
till all ingredients mix well and cook. Place the lid and cook for a few
minutes. ( similar to making upma)
4.
Next to make the
roundels/balls - open the lid of the pan and let it cool for a few minutes. However
it should not cool completely. It should be slightly warm.
5.
Then keep a bowl
of water **ready. Dip your hand in water, take a little mix in hand and form
into a round /oval shape.
6.
Steam this like
you would for idli (either in an idli stand or dhokla stand or steamer). Steam this
for 15-20 minutes. Take out and check with knife. If the mix sticks that means it needs another
5 minutes of steaming.
7.
After steaming,
take out and let it cool for a few minutes before serving (if you serve it very hot it may feel a
little undone)
8.
If made with dahi
mirchi can serve with a little amount of ghee on top.
9.
If made with dry
red chillies or green chillies can serve with coconut chutney and sambar.
Notes
*Dahi mirchi- Its mirchi soaked in thick
salted butter milk for 3 /4 days till it doesn’t soak liquid any more. Then dried
for another 3/4 days. However nowadays
it is available in shops. In place of
dahi mirchi you can use dry red chillies or green chillies.
** The water is required so as to not
burn your hands and also so that the mix doesn’t stick to your hands while
making balls
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