Ingredients
The following ingredients have 4 Servings
- For Stuffing
- Coconut grated and partially grinded – 1 cup
- Sugar Free Sweetener – 5 tsp
- Cardamom - 4-5 (powdered)
- Ghee – ½ tsp
- For The Covering
- Fresh rice flour - 1 cup
- Water -1.5 cup
- Oil – 2 tbsp
- Salt - ¼ tsp
Instruction
- For Stuffing
- In a vok, mix all the ingredients together and cook till the same leaves the kadai.
- Cool and make balls of it according to your wish (big or small in size). If small, around 25 pieces you will be able to make it.
- For The Covering
- Mix the rice flour with room temperature water, oil and salt. Make it as a smooth batter with no lumps.
- Take this in a kadai and cook for few minutes on low flame.
- Keep stirring continuously and cook till it forms a ball.
- Switch off the flame and let this cool a bit. Keep it covered with a towel to prevent it from drying.
- When it is cool enough to handle, knead the dough. Make small lemon sized balls out of it.
- Take one ball and roll it out into a small circle. This can be done just by presseing with your fingers or using a plate between polythene covers.
- Take about a tbsp of the prepared coconut stuffing and keep in the middle of the rolled out dough.
- Carefully close the dumplings with your fingers. Shape it as a round ball or like a money bag. Keep the dumplings covered while you make the rest.
- Arrange the kozhukattais in idli plates of steamer plate. Steam for 10 minutes.
- Let it rest for another 5 minutes before removing from the cooker.
