Ingredients Rice flour 1 cup Dates - 10 Jaggery ( powdered ) - 1/4 cup Rice flour - 1 cup Salt - as needed Ghee - 1 tsp Oil - 1 tsp
1. Boil 3/4 cup of water with salt, oil in a pan. 2. When water starts boiling, add rice flour, stir. 3. When flour is cooked, cover with a lid, switch off stove. 4. grind the dates. 5. Boil jaggery with 1/4 cup of water in a pan to a syrup. 6. Add dates, ghee, stir well and when contents thicken, swicth off stove. 7. Stuff dates set aside. 8. Take a small ball of dough, and shape into a cup. 9. Place stuffed dates, cover and set aside. 10. Repeat the process. 11. Steam kozhukattais for 10 minutes.
Grind the oats to a fine powder and mix with rice flour. Add salt and coconut gratings. Bring two cups of water to boil and add little by little to the flour and make a soft dough (like chapati dough). Make lemon size balls and keep it aside.
In a thick bottomed vessel pour enough water (say about 5 to 6 cups) and bring to boil. When it starts boiling, gently drop 3 to 4 balls. Reduce to heat to medium. Allow to cook for two minutes. Then add another 4 balls. Repeat this till you finish all the balls. Gently stir using a flat spoon. Allow to cook in low heat for five to ten minutes. You can also check one ball with a spoon whether it is cooked well in the middle also. Remove from stove and take out all the balls from the water.
Put a kadai on the stove and add oil. When it is hot, add mustard seeds. When it pops up add bengal gram dhal and fry till it turns light brown. Then add chopped onion and curry leaves and fry for a while. Then add the cooked balls and sprinkle the pepper powder and Idli Milagai Podi and mix well.
Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue.
Now add some food colouring to it and mix well. The batter should be thick.
Now make the sugar syrup, take sugar and water in a sauce pan. Heat it and Mix it well till the sugar is melted and bring it to boil. Boil it for 5 mins. By which time it will get little syrupy and thick.
Now heat some oil for deep frying.
Dip your fingers in some water, take small portion of the batter and drop in hot oil, fry till crispy and golden. It will take around 3 to 4 mins. Once the outer crust turns very crispy., drain it.
Now dip the fried sweet in sugar syrup and soak it for 2 mins.
Drain it and serve.
1)The batter should be thick, so add very little water while grinding.
2)When frying you have to fry till the outer crust gets crispy. So it stays crispy even when soaked in syrup.
3)Leave it only 2 mins in syrup. It will absorb it quickly.
4)You can store this in a air tight container for 2 to 3 days.
Finely Minced Ginger – 1/2 cup (You can use a Food Chopper)
Finely Sliced Small Green Chillies – 3 or 4
Jaggery/ Sharkara (small chunks) – 3 to 5 pieces
Tamarind – Lemon sized ball
Turmeric Powder – 1/4 tsp
Red Chilly Powder – 1/2 tsp
Fenugreek Powder (Uluva) – 1/4 tsp
Oil – 1 tbsp
Salt – to taste
Water – as needed
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 4 or 5
Curry Laves – A sprig
Dissolve the tamarind in 1 cup of warm water and extract the juice.
Heat 1 cup of water in a deep pan and add the jaggery pieces. Stir continuously till it melts and forms a syrup.
Filter the jaggery syrup for any particles and keep aside.
Add the tamarind juice to the filtered jaggery syrup and bring to a slow boil. Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required. Continue to simmer the sauce, stirring occasionally.
Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears. Add the green chillies and continue frying till the ginger gets a golden brown color.
Reduce heat and add turmeric powder and red chilly powder. Saute for a minute and pour everything to the simmering jaggery and tamarind sauce. Sprinkle fenugreek powder. Stir the sauce and allow it to come to a boil.
Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds. Throw in the dried red chillies and curry leaves. Saute for a minute.
Pour the seasoning over the sauce and mix well. Let the sauce simmer on medium-low heat until desired consistency is attained.