Friday, May 15, 2009

Rice kozhakkatai


This can be made with both raw rice and parboiled rice. Wash and dry the raw rice, powder it to a rava (coarse) consistency. Take 2 tablespoon cooking oil in kadai and season it with mustard, curry leaf, groundnuts (optional), urad dal, and red chilli. To this add water and let it boil. For every cup of rice, add 2 cups water. When the water begins to boil add the ground rice. Stir till it thickens. Take it off the stove and let it cool for 10 minutes. When the heat is bearable start making oval balls .Add some oil to your palms when making these balls. Place them on oil coated steel idly plates and steam cook. For parboiled rice, one can follow the same procedure, the difference being the rice is ground to a batter. The batter is then added to boiling water. When the colour of the batter changes from white to a muddy white and it thickens, switch off the stove. The kozhakkatais can be had with sambhar/chutney

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