A spicy spin on the traditional kozhakattai

This easy and quick dish is not just a festival dish, but also a regular evening snack option that packs in the goodness of pepper and coconut.

What you need:

Rice flour and grated coconut: One cup each

Water : Two cups

Powdered pepper and cumin seeds : One Tsp each

Mustard and split black gram: One Tsp each

Salt: To taste

Curry leaves: Few

Coconut oil: One Tsp

Cooking Instructions:

To boiling water add salt, the rice flour and grated coconut and mix well into a dough. Roll the dough into small balls and steam in an idly cooker. Heat some oil in a pan, add mustard, black gram and curry leaves and allow the mustard to pop. Add the steamed balls and the powdered cumin and pepper to the pan. Mix well and serve.

V. Kousalya, a homemaker is interested in adding new recipes to her extensive repertoire of south Indian cooking.


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