Kolukattai

Ingredients:
Rice flour 1 cup
l Water 1 1/4 cup

For the coconut filling:
l Freshly grated coconut 1cup
l Grated white jaggery 1cup
l Cardamom powder a little
l Roasted Gram Powder 1tablespoon


How to make / Method
Preparing the coconut filling / Puranam:
1. Grate white portion of fresh coconut.
2. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even
grinding.
3. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts
completely.
4. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
5. Remove from the fire and allow it to cool before using it in the Kozhukattai.
Preparing rice covering:
1. Heat water in a heavy Kadai with salt and oil
2. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
3. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you
have placed the ladle.
4. Cook in reduced flame for about 10 minutes
5. Switch off the stove and then quickly stir the dough taking care to avoid forming
lumps.
6. Allow the dough the become lukewarm.
7. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
8. Apply oil to your hands and take out a small amount of dough in your hands (amount
just less than that of Pooris)
9. Make lemon sized balls out of the dough.
10. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
11. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait like design.
12. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.