5 Servings Takes half an hour Compiled by Kamala on December 2, 2008 in Sweets
Ingredients
- Grain flour 2 cups
- Palm Jaggery or ordinary jaggery powdered 1 cup
- Coconut gratings 1/2 cup
- Cardamom Powder 1/2 teaspoon
- Dry Ginger root Powder (Sukku podi) 1/2 teaspoon
- Tender palm leaves ten to fifteen Nos (It's offered even just in metropolitan areas during Karthigai)
It's specifically ready for Thirukarthigai Day (Karthigai Deepam festival) within the districts of Kanyakumari, Tirunelveli and Tuticorin.
Hands-ground raw grain flour is combined with powdered ‘karuppatti’ (palm jaggery) and coconut gratings. This flour mixture will be stuffed within the tender palm leaves and cooked in steam for some time.
Now people began using grain flour and jaggery or sugar and causeing this to be Kozhukattai .
Directions
- Add half cup water towards the jaggery powder and produce to boil. If this starts boiling, take it off and strain it.
- Inside a broad vessel place the grain flour, coconut gratings, ginger root powder and cardamom powder. Mix it. Add some jaggery water making a dough. If required add little warm water to obtain correct consistancy. The dough ought to be slightly looser compared to chapati dough.
- Clean the palm leaves and cut the middle portion about four to five inch lengthy.
- Open the leaves and stuff the dough lengthwise and shut the leaves. Tie having a thick thread. (You should use thinly cut palm leaves as thread). Finish all of the dough such as this.
- Push the button inside a idli plate and steam it within the Idli vessel for 15 to 20 minutes.
- Remove and lightly remove the kozhukattai in the leaves.
- Note: If you don't get Palm leaves, you can easily remove a lemon size dough and press it together with your fingers making the Kozhukattai .
- You are able to dry fry a tablespoon of eco-friendly gram dhal till it become light brown and increase the flour.
