Make kozhukatais for this Ganesh Chaturthi (Sept 1, 2011)
To make the flour ready
Soak 1 kg Raw Rice for 20 minutes, spread them out in linen for sometime to drain excess water and grind them into fine powder.
Sieve and keep aside.
Take water in 1:1 ratio of flour and boil it in a big vessel.
once it boils, add 2 table spoons gingeli oil and a pinch of salt.
Simmer and mix the flour slowly little by little into the boiling water without forming lumps.
Once the flour mixes well remove from fire and keep it tightly closed.
The flour showld be soft and non-sticky and must be able to mould into any shape.
Keep aside.
1 cup grated coconut
1 cup jaggery
2 cardamoms
Mix the jaggery and coconut together and saute in pan till the jaggery melts and coats the coconut well.
Remove it from stove once it becomes non-sticky.
Add crushed cardamoms.
Keep aside.
For salt stuffing
1 cup black gram dhal (urad dhal)
1 cup bengal gram dha
3 - 4 green chillies
Salt
Soak the dhal for half an hour and grind into coarse poste without adding water. just sprinkle water so that it forms a non-sticky paste. Add salt.
Keep it in idli plates and bake for 10 minutes.
crush it loosely like bread crumbs.
heat oil in pan, splutter mustard and curry leaves.
Add the crushed dhal mixture and saute for few minutes and keep aside.
To make the kozhukatai
Make cups out of the baked flour and stuff the sweet or salted stuffing into it and close it.
To get the cups easily without sticking into hands, keep some gingeli oil beside and keep touching it with the hand.
Make different shapes for salt ans sweet for easy identification later.
Keep in idli plates and bake for 10 minutes.
Tasty kozhukatais are ready.
Kozhukatai upma
Make small balls size of grapes out of the baked flour and bake in idli plate for ten minutes.
Heat oil in pan, put the salt stuffing into it and fry well.
Add the baked balls mix with the stuffing and saute for few more minutes.
Upma is ready.
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