May 2, 2018

Pidi Kozhukattai

     This is an looted recipe from my MIL. When its a festival day either Pongal, Diwai or Tamil new year, this will definitely be there for our lunch. Till i forced myself to try this, i felt its a complex dish to try everythough i have seen the procedure plenty of times. But now, i just made this within 15 minutes and here comes for your views.


ALL YOU NEED:
Rice Flour 1/2 cups
Jaggery Powder 1/4 cup*
Cardomom 1 No.
Water 1 cup
Salt Pinch
Coconut Flakes 5 spoons


METHOD:
     Sieve rice flour in a wide bowl and add coconut flakes. Let it sit for a while. Heat a pan, add powdered jaggery, water, cardomom and pinch salt, let it be in flame until jaggery gets dissolved. Once done, filter it in the sieved rice flour bowl, keep stirring it inbetween. Stir well, until it forms a dough by adding all the jaggery water. Now divide the dough into small roundels. Now take each roundels and press it in your palm gently which comes in oval shape. Once done, arrange all the oval shaped dough in a idly pot and steam it for 12 to 15 mins.

Note: *Jaggery ratio should be bit more than 1/4 cup or bit less than 1/2 cup.

- Sangeetha Nambi

2 comments:

Chitz said...

Looks yum and easy to make too 👍

Mohit Kapoor said...

Thanks for sharing this information.

May 2, 2018

Pidi Kozhukattai

     This is an looted recipe from my MIL. When its a festival day either Pongal, Diwai or Tamil new year, this will definitely be there for our lunch. Till i forced myself to try this, i felt its a complex dish to try everythough i have seen the procedure plenty of times. But now, i just made this within 15 minutes and here comes for your views.


ALL YOU NEED:
Rice Flour 1/2 cups
Jaggery Powder 1/4 cup*
Cardomom 1 No.
Water 1 cup
Salt Pinch
Coconut Flakes 5 spoons


METHOD:
     Sieve rice flour in a wide bowl and add coconut flakes. Let it sit for a while. Heat a pan, add powdered jaggery, water, cardomom and pinch salt, let it be in flame until jaggery gets dissolved. Once done, filter it in the sieved rice flour bowl, keep stirring it inbetween. Stir well, until it forms a dough by adding all the jaggery water. Now divide the dough into small roundels. Now take each roundels and press it in your palm gently which comes in oval shape. Once done, arrange all the oval shaped dough in a idly pot and steam it for 12 to 15 mins.

Note: *Jaggery ratio should be bit more than 1/4 cup or bit less than 1/2 cup.

- Sangeetha Nambi

2 comments:

Chitz said...

Looks yum and easy to make too 👍

Mohit Kapoor said...

Thanks for sharing this information.