- Wash & soak red rice for 3 hours.Drain water and spread in a clean kitchen towel for 15 mins. Transfer to a mixie and powder to a fine flour. Heat a pan and dry roast the flour in medium flame until moisture is gone. Steam will rise and turn to a free flowing flour. Transfer to a plate and cool down. Heat pan with oil and splutter mustard. Add urad dal and give it a roast followed by asafoetida and curry leaves. Pour 1 cup water and add required salt. Add cooked moong dal and bring to boil. Add the flour and give it a brisk stir. Once it forms a thick dough consistency, transfer to a mixing bowl and keep covered. Slice coconut and cut into small pieces. Once warm enough to handle, drizzle oil and knead well to smoothen. Divide into equal marble sized balls. Take one ball and give a shallow dent in the middle. Keep one coconut bit and gently press. Keep over a greased idli plate. Boil water in a idli pot. Keep the kozhukattais once the water boils.Steam for 5-8 minutes. Once kozhukattai turns shiny, take out.Give 2 mins standing time before taking out the kozhukattais.
Sigappu arisi kozhukattai
#myrecipe
By Radha Nelanti
Jan, 27th
591
Servings
4 persons
Cook Time
25 minutes
Ingredients
8
- 10
Ingredients
- Rice flour
- Moong dal
- Coconut
- Water
- Oil
- Salt
- Mustard
- Urad dal
- Hing
- Curry leaves
