Rice flour/Idiyappam flour: 1 cup
Water: 1.25 cups
Salt: a pinch
Sesame oil: 1 tsp
For the filling
Urad dhal: 1/4 cup
Bengal gram dhal: 1 tsp
Grated coconut: 1/4 cup
Green chillies: 1 or 2
Salt: 1/4 tsp
Curry leaves: a sprig
Asafeotida: a pinch
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
- Soak the urad dhal and bengal gram dhal in water for 1 hour
- Drain the water and grind it in a mixie/blender without adding water along with green chillies& salt. The mixture could be coarse.
- Grease an idli mould and steam cook the dhal mixture for 10 minutes (or until a tooth pick inserted comes out clean)
- Allow this to cool and either crumble with hands or pulse it in a blender (as we do for parppu usili)
- Heat 2 tsp of oil in a pan and mustard seeds.Once it starts spluttering add urad dhal and curry leaves. Add the asafoetida as well
- Now add the crumbled urad dhal and saute for a minute.
- Finally add the grated coconut and switch off the flame
- Boil 1.25 cups of water in a pan
- Add salt and sesame oil and switch off the flame
- Add 1 cup of this water to the rice flour and mix well. Add more only if necessary
- Once it cools down a bit knead it similar to chappathi dough while it is still warm
- Divide the dough into 10 equal balls
- Grease your hands with sesame oil and make the choppu (outer covering) using the dough.
- Flatten the ball in the palm.Fill 1 tsp of the filling and close the sides
- Steam cook the kozhukkattais for around 7 – 10 minutes.
- Knead the dough well for softer outer layer. Also grease your hands generously while shaping it
- Do not overcook he kozhukkatais. Otherwise they become hard
- Once the kozhukkattais are assembled, steam cook immediately. If they are allowed to stand for a long time. the kozhukattais might crack
- Also knead the rice flour while it is still warm. Do not allow it to cool completely
- The dough should not be too tight or sticky.
Step by Step pictures