Kara kozhukattai

INGREDIENTS 

Rice flour                                                 1 cup

Coconut oil                                               3 tsp

Salt                                                          required quantity

Gram dhal                                                 2 cup

green chilli                                                 4

coriander                                                   1/2 cup

pepper powder                                           1 tsp 

Desiccated coconut (thengai thuruval)          1/2 cup

METHOD

• Take idly plates vessel and heat it with the plates.  The vessel should be like a streamer with hot air and water bubbles on the top of the plates.  
• To dry the moisture or water content that are present in the flour, fry the rice flour in the pan till it turns very light brown.  The water content spoils the softness, taste, consistency and texture of the kozhukattai.  This is the secret behind the soft and juicy dish.
• After it turns light brown, add coconut oil and salt and stir it.
• pour hot water and mix it after turning off the gas.  Don't take time to mix the flour.  Mix it while it is hot. Stir it with wooden spattula till it gets chappathi batter consistency. 
• To prevent dryness of the batter, apply hot water or sprinkle hot water on the flour till the stuffing is ready.

STUFFING

• Add required amount of gram dal and water in a cooker.  Wait for six vessels.  The smashed gram dal is need for stuffing.
• Heat the pan, pour 3 tsp of oil and add finally chopped chilli, desiccated coconut, steamed gram dhal salt, coriander, pepper powder, and asafoetida.

HOW TO SEAL THE STUFFING

Apply coconut oil on your palm.  Spread the batter on your palm in a round shape.  The round shape must be medium thick to put the stuffing in and seal it.  Take a small amount of stuffing and place it in the center.  Fold the edges of the round and make it as a semi circle.  Now seal it.

In a idly plates, take the top plate and apply coconut oil on it.  Place the kara kozhukattai on each side of the plate and close the lid.  Leave it for 10 minutes in high flame and 5 minutes in low flame.  Hot, spicy, and soft kozhukattai is ready.