For outer cover:
- Rice flour - 1 cup
- Water - 1/2 cup
Oil - 1/2 tsp
- Salt - 1/4 tsp
For outer cover:
- Heat a pan, add water and 1 teaspoon of oil and a pinch of salt.
- When the water starts to boil, add rice flour.
- Mix the rice flour and when it is mixed remove from flame.
- The rice flour will not mix nicely with water. It will be like a wet flour.
- Take the mixed rice flour in a bowl, and cover it with a plate for 5 to 10 mins.
- After 10 mins, take the kozhukattai flour and knead it nicely with 1 teaspoon of oil and little warm water.
- Knead it well so that the rice flour becomes like a chapati dough.
- Heat a pan, add 1 cup of water and add grated jaggery.
- When the jaggery dissolves completely in water, strain it to remove dust and sand particles.
- Add the strained jaggery juice again in the pan, and keep it in flame.
- When the the jaggery juice starts to boil and become thick, add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan.
- Make small balls out of the pooranam and keep it in a plate.
- Take some oil in a bowl and take little oil in hand and then take little kozhukattai dough ball and press it in middle to make it like a cup.
- In the middle of the kozhukattai cup, add thengai pooranam ball.
- Close the sides of kozhukattai mavu gently in all the sides.
- Grease the idli plates with oil and then place the kozhukattai cups in the idly plates
- Pressure cook the kozhukattai in cooker for 5 mins.
Yummy Kozhukkattais ready..
This recipe is for
http://www.sarasyummybites.com/2012/04/event-announcement-kitchen-chronicles.html and http://www.sizzlingtastebuds.com/2012/03/new-event-pickles-preserves-fest-and.html