Tamil Nadu

Kara kozhukattai

Name: Kara kozhukattai
Total time: 40 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 1/3 cups rice flour; Water, about 2 cups; 1/3 cup fresh grated coconut; 1 tbsp soaked 30 min chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1 tsp mustard seeds; 2 dried red chilli; 1 chopped green chilli; 1/2 inch chopped ginger; 1 sprig curry leaves; a pinch asafoetida; 1 1/2 tbsp coconut oil; Salt, to taste

Steamed rice dumplings with a spicy tempering. Light, soft and very Tamil grandmother.

40 minTime

5 gProtein each

mediumSpice

Kozhukattai beyond the sweet one2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

299kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Kara kozhukattai, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1⅓ cups

Waterabout 2 cups

Fresh grated coconut⅓ cup

Chana dal (split chickpeas)1 tbsp, soaked 30 min

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Dried red chilli2

Green chilli1, chopped

Ginger1.5 cm, chopped

Curry leaves1 sprig

Asafoetidaa pinch

Coconut oil1½ tbsp

Saltto taste

Method

5 steps

1Heat coconut oil, crackle mustard, then fry urad dal, soaked chana dal, red chilli, green chilli, ginger, curry leaves and asafoetida.
2Pour in the water with salt and bring to a boil. Add coconut and lower the heat.
3Rain in the rice flour, stirring hard, till it comes together as a dough. Cover and rest.
4With oiled hands, shape into small ovals pressed with your fingers.
5Steam on medium.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Kara kozhukattai

Steamed rice dumplings with a spicy tempering. Light, soft and very Tamil grandmother.

40 minTime

5 gProtein each

mediumSpice

Kozhukattai beyond the sweet one2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

299kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Kara kozhukattai, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1⅓ cups

Waterabout 2 cups

Fresh grated coconut⅓ cup

Chana dal (split chickpeas)1 tbsp, soaked 30 min

Urad dal (split black gram)1 tsp

Mustard seeds1 tsp

Dried red chilli2

Green chilli1, chopped

Ginger1.5 cm, chopped

Curry leaves1 sprig

Asafoetidaa pinch

Coconut oil1½ tbsp

Saltto taste

Method

5 steps

1Heat coconut oil, crackle mustard, then fry urad dal, soaked chana dal, red chilli, green chilli, ginger, curry leaves and asafoetida.
2Pour in the water with salt and bring to a boil. Add coconut and lower the heat.
3Rain in the rice flour, stirring hard, till it comes together as a dough. Cover and rest.
4With oiled hands, shape into small ovals pressed with your fingers.
5Steam on medium.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kara kozhukattai

Make it your way

Ingredients

Method

Kara kozhukattai

Make it your way

Ingredients

Method

Make it a meal