This is probably the best method to make Kozhukkattai dough/maavu. The softest kozhukkattais ever, even till the end of the day, they stayed so soft and fresh, and they were made early morning.
Then add 1/2 cup water and grind to a smooth batter
Ingredients
Raw rice/Sona masuri - 1 cup
Water - 1 3/4 cups
Milk - 1 tbsp
Gingely oil - 2 tsps
Salt - a pinch
Recipe Cuisine: South Indian; Category: Prashaads/neivedhyams
Soaking time: 2 hrs; Cooking time: 10 mts
Yields 12 Vella Kozhukkattais, 12 Urad kozhukkattais and 4 big cups of Ammini kozhukkattais
Rice soaked for 2 hours
Drained and loaded into blender jar
Grind without water first
Then add 1/2 cup water and grind to a smooth batter
See how it is...with bubbles, like butter
Pour into a non stick pan, add oil
Add salt
Add milk
Add 11/4 cups of water, which is remaining from the meausred water, flames on the lowest, keep stirring continuously
In exactly 6-7 minutes, it becomes like this. Wet your hands, touch the batter and see, it will not stick to your hands
Keep it covered with a lid for 5 mts, then switch off
Keep the dough bundled up in a wet cloth and keep, so that it will not become dry.
Take it out, grease your hands, and knead it well. I bet, you will not find a small lump also. It will be really like butter.
Here are the various kozhukkattais made....Enjoy!!!
This post first appeared in www.malpatskitchen.com
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