Kaara(Spicy) Kozhukattai

I thought of sharing this recipe long back. But somehow missed. As Vinayagar Chadhurthi is approaching I don't want to delay it further & wanted to share this recipe of Kaara Kolzhukattai. I was surprised when I heard from my friends & neighbours making Kaara Kozhukattai using rice flour. In my native place mostly they make it only with idly rice. I hope most of you follow the rice flour method. Do try this method for a change. This method is a bit longer. Believe me once you try this method, you'll stick on to this than making with rice flour. Though it comes under snack category, we usually have it for dinner.

Kaara(Spicy) Kozhukattai Recipe

Soaking Time: 2 hrs | Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 4
Recipe Category : Snack | Recipe Cuisine : South Indian

Ingredients:

For Grinding:
Idly rice - 2 cups
Shredded Coconut - 3/4 cup 
Cumin seeds(Jeera) - 1.5 tbsp
Curry leaves - a sprig
Salt as needed
Water - 1/2 cup

For Seasoning:
Oil - 1.5 tbsp
Mustard seeds - 1/4 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Onion(Medium sized) - 1(finely chopped)
Green chillies - 4 or 5 (Chopped vertically)
Curry leaves - a sprig
Cilantro - chopped finely

Method:

1. Soak the rice for minimum 2 hrs.

2. Grind all the ingredients given under For Grinding in a Mixie jar. Grind coarsely. Keep aside.

 
3. Add oil in a non sticky pan & season it with mustard seeds, channa+urad dals. Once they turn golden brown, add curry leaves, green chillies & chopped onions. Fry them till onion gets cooked & raw smell leaves. Add chopped cilantro & give it a quick stir.

4. Now pour the ground coarse batter to the seasoning and stir well continuously till it becomes thick. It will form a mass. Switch off at this stage & allow it to cool for sometime till it becomes warm.

5. Grease your hands with oil. Take a small portion & make cylindrical shapes pressing it with your finger impression. Repeat the same for the entire mixture.

  6. Arrange it in an idly plate & steam it for 15 mins.

Serve hot.

Points to be noted:

• Don't grind it smooth. The ground mixture should be coarse to get softer Kozhukattais.
• You can also grind red chillies with the mixture if you don't want to add green chillies in seasoning. But the taste will differ slightly.