Monday, March 21, 2016

Adai Kozhukattai


Adai Kozhukattai, a very traditional, age old almost forgotten recipe. While talking to my grandmother, about old forgotten recipes, she mentioned this to me. A recipe which was prepared often till the time of my grandfather and then there seemed to be no takers for it and somehow, along the line this recipe was lost.

I got the recipe from her and when my mother was here prepared it with her help. It tasted really good and all at home liked it very much. The ingredients are similar to the adai. You can say it is a steamed from of adai :)

A few points to remember while preparing these, grind the batter coarse, steam it well - it takes longer than the regular upma kozhukattai to cook and serve it hot - doesn't taste very good once it is cold.



What you'll need
  1. Idly Rice – 2 Cup
  2. Tuar Dal – ½ Cup
  3. Black Urad Dal – ½ Cup
  4. Dried Red Chillies – 4
  5. Asafoetida – ½ tsp
  6. Salt to taste

For tempering
  1. Oil – 2 to 3 tbsp
  2. Mustard Seeds – 1 tsp
  3. Channa Dal -  1 tbsp
  4. Curry Leaves – few

Method
  1. Soak the rice for 3 to 4 hours.
  2. Soak the dals, along with red chillies for 1 hour.
  3. Grind the rice and dal coarsely into a rava consistency by adding some water.
  4. Heat a non stick kadai with oil, temper with mustard seeds, channa dal and curry leaves.
  5. Also add the asafoetida.
  6. Now add the batter, also add a little water and start stirring. Keep stirring continuously until the entire mixture comes together like a ball. Do this in a low flame.
  7. Remove from heat, allow to cool, until you can handle, wet your hands and make small balls or kozhukattais.
  8. Heat a idly cooker or pressure cooker and place a steamer in it, keep the kozhukattais on the steamer and steam for 20 to 25 minutes.
  9. Healthy and delicious adai kozhukattai is ready. Serve hot with sambar or chutney.



Note:
  1. Grind coarsely, don’t grind to smooth paste.
  2. Steam for 25 minutes.
  3. Always serve hot.



6 comments:

Rafeeda AR said...

Such a lovely attempt to try and preserve the recipes that are being forgotten... this one looks good and like you said, does look like something that needs to be had straight off the pan... :)

Veena Theagarajan said...

Healthy and filling snack.. yum!

Ramya Venkat said...

new recipe and seems so healthy

Sudha said...

This was our sunday breakfast... perfect and tasty. Made some changes - used coconut oil for tempering, added a few tsps of shredded coconut. This recipe is for keeps!☺

Mahalakshmi Gopalakrishnan said...

Left over kozhukattai can be reused in 2 makeover recipes.
Mash them coursely. Add to steamed beans or cabbage or kothovarangai, or avarakai. Cook the veg and mashed Ks for a few minutes. They will taste almost like usili curry.
Prepare morkozhambu as usual and when it comes to a boil drop these urundais and put a lid. After 2 minutes put off flame and rest it for 10 minutes before serving.
3rd recipe will be the urunda kozhambu, just like vathakozhambu with Ks dropped in while it boils.
Reuse cold ones in such recipes.

Rapabi said...

Wow nice change looks lovely will try and post. Thanks a bunch

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