Chettinad Aati Kindina Kozhukattai
Of the Kara Kozhukattai varieties, this particular one made in Chettinad is by soaking and grinding rice. Thus the name.
Parboiled Rice is a better option. Here, I have soaked the rice flour and proceeded to make the Kozhukattai. Vinayaka Chathurthi is just round the corner. This is a quick offering for Ganesha and also to delight everyone at home, all year round.
Rice Flour - 1 cup
Water - 1.25 cups
Mix and keep aside. The batter should be thick like Idli batter.
Ghee - 1 teaspoon
Mustard - 1/4 teaspoon
Urad - 1/2 teaspoon
Dry Red Chillies - 2 to 3, broken into bits
Curry Leaves - 1 or 2 sprigs
Onion - 1, chopped fine
Soaked Moong Dal - 2 tablespoon
Coconut - 1/3 cup
Heat oil and ghee in a thick Kadai.
Splutter mustard and urad dal. The the onions, chillies and curry leaves.
Add in the soaked dal, rice (soaked or ground) batter and stir cook until it leaves the sides of the kadai.
Mix in grated coconut. Keep covered until it cools slightly.
Shape into Kozhukattai.
Podi of your choice.
Paruppu Podi. Made the Podi as we waited for the Kozhukattai to cool down a bit.
Other Kozhukattai varieties at Chettinad Fiesta:
Mini (Cornmeal) Kozhukattai