Adai Kozhukattai is a very traditional and an age old recipe of Kerala which is almost forgotten. The ingredients are similar to the "Adai". Adai Kozhukattai is a steamed from of Adai and is served along with "Sambhar" and "Chutney" as a Keralian cuisine. It is a famous evening tiffin in the Keralian families. This food is prepared for women during times of fast to consume whole day.
Ingredients for Adai Kozhukattai:
•Idli Rice - 2 cup
•Toor Dal - 1/2 cup
•Black Urad Dal - 1/2 cup
•Dried Red Chilli - 4
•Asafoetida - 1/2 tsp
•Salt to taste
Ingredients for Tempering:
•Oil - 2 to 3 tbsp
•Mustard Seeds - 1 tsp
•Chana Dal - 1 tbsp
•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, Chana 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 it to cool. Once cooled, wet the hands and make small balls or Kozhukattais.
8. Heat an idly cooker or pressure cooker and place a steamer in it.
9. Keep the Kozhukattais on the steamer and steam for 20 to 25 minutes.
10. Healthy and delicious Adai Kozhukattai is ready to serve hot with sambar or chutney.
Notes for Adai Kozhukattai:
A few points to remember while preparing these, grind the batter coarse, steam it well for about 25 minutes and serve it hot. It doesn"t taste very good once it is cold.
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