Sunday, August 27, 2017

Posted by Mala at 12:00:00 AM No comments
Here is a very very rare and exclusive recipe, that belongs to none other than my Salem family...OMG!!! haven't eaten this for the past 45 years...but still, memories of my mother and sister making this, and me extending what best help I could....are so very fresh in my memories.
I am 100% sure, this special recipe can be found nowhere, not in any cook book, not in any blog , not even in Meenakshi ammal cook book.......
I feel so thrilled and delighted to share this recipe with you all. May this Salem recipe  become a part of every kitchen in this world....
4 kinds of dhals are used in here and hence, so nutritious, loaded with protein.
Please check my usual style Urad dhal kozhukkattais


See how spongy they are!!!


Ingredients
Tur dhal - 2 tbsps
Moong dhal - 2 tbsps
Urad dhal - 2 tbsps
Channa dhal - 2 tbsps
Turmeric powder - 1/4 tsp
Hing powder - 1/4 tsp
Green chillies - 3
Lemon juice - 1 /2 tsps
Grated coconut - 2 tsps
Salt to taste
Finely chopped coriander /cilantro leaves for garnishing
Kozhukkattai maavu made from 3/4 cup flour. 
How to make? Check here


To season
Gingely/cooking oil - 1 tsp
Mustard seeds - 1/2 tsp

Recipe Cuisine: South Indian; Category: Lunch/Dinner/neivedhyams
Soaking time: 2 hrs; Prep time: 10 mts; Cooking time: 15 mts

Yields 12 kozhukkattais

2 tbsps of each variety of dhal taken in a bowl



                                               Water poured in and let to soak for 2 hours


Turmeric and hing powders, salt to taste and green chillies added into the mixi jar


and pulsed


Then the soaked dhals added, with very little water as possible


Ground into a coarse paste, the batter should be slightly thinner and watery than the paruppu vada batter


Lemon juice added and mixed well.


Better transferred to a bowl and grated coconut added

Chopped cilantro/coriander leaves


Above mentioned seasoning done and added. This oil helps the filling to stay soft


All mixed well.


Kozhukkattai choppu made and 1 tbsp filling kept inside


Seal the edges on both sides, center portion has to be left open, so that the dhal inside will get cooked well


Set the water boiling, keep the kozhukkattais on a greased steamer plate and steam for 12-15 minutes.


The steamed kozhukkattais


Can be cut into two, and served as starters, with raw coriander chutney., and tastes great while it is still warm. The soft outer cover, stuffed with the dhals, the flavor of green chillies and the tangy taste provided by lemon juice.....whoa..whoa...a real medley of tastes and flavors!!!




This post first appeared in www.malpatskitchen.com



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