Rice Dumpling - Arisi Kozhukattai

#RiceDumpling from leftover dough of Modhakam.
Some quantity of the dough of modhakam was leftover. I made a spicy dumpling after adding coconut scrap, peanuts, red chilly powder and other condiments.
Here is the recipe.

Ingredients :
1/2 cup                                  Modhakam dough
[OR
1/2 cup                                 Rice flour ]
2 Tbsp                                  Soft Oats
2 Tbsp                                  Coconut scrap
2 Tbsp                                  Peanut, break into pieces
1 Tbsp                                  Gram dal
1/4 Tsp                                Asafoetida
1/2 Tsp                                Mustard seeds
7 - 10                                  Curry leaves, chop nicely    
1 or 2                                  Red chilly, break into pieces
1/4 Tsp                                Red chilly powder [ optional ]
1/4 Tsp                                Salt [ optional ]
1 Tsp                                  Oil

Method :
Heat a kadai on a stove with oil over medium flame.
Splutter mustard seeds and then add red chilly pieces, gram dal and peanut.
Roast until dal turns golden color.
Now add curry leaves, asafoetida and red chilly powder [ if taken ].
Turn off the stove and transfer all roasted ingredients on to the leftover modhakam dough.

Then add oats and salt.
Knead well with hands. If needed sprinkle some water and prepare a tight dough.

Now dough is ready and it has to be steamed.
Heat an idly maker with 3 cups of water on a stove over HIGH flame.
Grease the idli plate/steamer plate, 
Press dough with hands and make kozhukattai [ dumpling ].
and arrange over idli/steamer plate.

Place the idly plate/steamer plate with dumpling inside the idli maker.
Steam the dumpling for 8 - 10 minutes.

Check whether it has been cooked well by taking out a dumpling.
Transfer into a serving bowl.

Spicy nutty tasty rice dumplings are ready!!

Serve hot with tomato chutney or tomato sauce.



Note :
[ If rice flour is taken transfer all roasted ingredients to the flour.
Add oats and salt.
Then add warm water little by little and prepare a tight dough. Then make dumpling by pressing small small balls by hand. Then proceed as above. ]





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Modhakam sweet

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Ragi Dumpling

#RagiDumpling  #KezhvaraguPidiKozhukattai is a sweet made using Ragi flour and jaggery. #Ragi is known as #Kevuru or #Kezhvaragu in Tamil. It is also called #Fingermillet in English.
Ragi is the richest source of Calcium compared to all other #millet and other grains. It is also a good source of protein, Iron and other minerals. Its fat content is very less compared to rice or wheat. So those who would like to shed some weight should include ragi in their regular diet.
It grows well even under severe drought condition and also one of the widely grown millet in India especially in Karnataka, South India.
Here let me present the method of preparing sweet dumpling.

Ingredients :

Jaggery

1/2 cup                                  Ragi flour [ Kevuru maavu ]
1/4 cup                                  Jaggery
1/4 cup                                  Coconut scrap
2 Tsp                                     Amaranth seeds
2 or 3                                    Cardamom
A small piece                         Nutmeg
A small piece                         Maze
2 Tsp                                    Sugar
1 Tsp                                    Gingelly oil [ Till / Sesame oil ]
1 pinch                                  Salt

Method :
Take sugar, cardamom, maze, and nutmeg in a hand pounding vessel.
Make into a fine powder and keep aside.

Dissolve jaggery in 1/8 cup of hot water.
Keep on stove over slow flame for a minute.
Stir well using a ladle to completely dissolve jaggery.
Strain through a tea filter to remove sand stones and other impurities.
Allow to cool down a little bit.


Take all the other ingredients except coconut in a wide mouthed vessel.
Now add lukewarm jaggery water and make a tight dough.

Then add coconut scrap, gingelly oil and knead again well.
Heat Idly maker with 2 cups of water on a stove over medium flame.
Grease the pits of idly plate.
Take small balls of the prepared dough in your hand and press to make dumpling.
Arrange neatly over the greased plate.
Keep inside the idly maker.
Steam cook the dumplings for 5 to 7 minutes.

After 5 minutes check whether the dumpling has been cooked well.
Transfer into a serving bowl.

Enjoy as an evening snack along with your favourite savoury.



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Broken Maize Pidi Kozhukattai

#BrokenMaizeDumpling : Broken maize is available in super markets. I usually make porridge ( kanji ) with it. Sometimes I used to make neer kozhukattai using broken maize and rice batter. This time I tried to make #kozhukattai ( #dumpling ) with rice batter and steam cooked in an idly maker. Let me present how these tasty broken maize dumplings are made.

Ingredients :

1/4 Cup                                    Broken Maize
1/4 Cup                                    Rice Batter ( saved while grinding  for idly )
1/4 Cup                                    Rice Flour
1/4 Cup                                    Coconut scrap
1 ( adjust )                                Red Chilly
2  Tsp                                       Urad Dhal
3 Tsp                                        Gram Dhal
4 Tsp                                       Ground nut
5                                              Cashew nuts ( optional )
10                                            Curry leaves
1/4  Tsp                                   Asafoetida
1/2  Tsp                                   Salt
1/2  Tsp                                   Mustard
1/2  Tsp                                   Cumin
2  Tsp                                      Oil

Method :
Take Rice batter, Rice flour and Broken maize in a wide mouthed bowl / basin.

Keep a kadai on slow flame with 2  Tsp oil.
When oil becomes hot splutter mustard seeds and cumin.
Then add broken pieces of red chilly, asafoetida ( perungayam ) and then add curry leaves.
Fry for a few seconds and then add urad dhal, gram dhal, broken pieces of cashew nuts and slightly pounded ground nuts.
Fry till dhals become golden color.

Transfer into vessel with batter.
Add salt and mix well. If needed add lukewarm water and prepare the dough.

Keep Idly maker with 2 cups of water on high flame.
Smear Idly plate with oil and keep aside.
Now to make kozhukattai ( dumpling ) take a small ball of dough in your palm and press with fingers.

Prepare kozhukattais and arrange neatly on oiled idly plate.

Keep the plate in idly maker, close with lid and steam cook for 10 minutes.

Take out a piece and check whether the kozhukattai is cooked well.
If done transfer into a serving bowl.
If not, cook for another 3 to 5 minutes.

Enjoy with tomato sauce or green pudhina chutney.

A very good evening snack or can be included in your morning breakfast or dinner.





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Modhakam sweet

sweet pidi kozhukattai

Amaranth dumpling

Rice dumpling

Modhakam - spicy

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Pidi Kozhukattai

Pidi kozhukattai ( பிடி கொழுக்கட்டை ) gets its name from the way its done.
Take a ball of prepared dough in your palm and close tightly pressing the dough with fingers and that is the shape of the kozhukattai called pidi.

plain kozhukattais and red garlic sauce smeared kozhukattais

Ingredients :
Rice flour                           : 1 cup
Oats                                   : 1/2 cup ( optional )
coconut scrape                    : 1/2 cup ( can take some more also )
asafoetida                            : 1/4 tsp
mustard seeds                      : 1/2 tsp
cumin                                  : 1/2 tsp
red chilly                             : 3 break into pieces
urad dhal                             : 1/2 tsp
gram dhal ( channa dhal )      : 2 tsp
ground nut split                    : 2 tblsp
curry leaves                          : 10 to 12
oil                                        : 2 tsp ( gingelly oil preferred )

salt                                       : to taste

Method :
Keep a kadai with oil on slow flame.
Take rice flour, oats, coconut and salt in a wide mouthed vessel.
When the oil becomes hot splutter mustard seeds, then add cumin, broken pieces of red chillies, urad dhal, gram dhal, ground nuts, asafoetida and curry leaves in the order.
Fry well till the dhals become golden brown.
Transfer onto the flour and mix well.

Now heat 1 1/2 cups of water in a seperate vessel till just bubbles formed at the bottom of the vessel.
Add this slightly heated water to the flour mix little by little and prepare a dough of chappathy consistency.

Keep idly maker with enough water on the stove with high flame.
Smear oil on the idly plate.

Make kozhukattais using your palm and arrange.

Now place the idly plate inside idly maker and steam for 10 minutes till they are completely cooked.

spread a little garlic red chilly sauce over some kozhukattais

Now hot and spicy kozhukkatais are ready.

Enjoy with red garlic chutney, 


green chutney or without chutny. 

You might also like to try

Modhakam sweet

sweet pidi kozhukattai

Amaranth dumpling

Rice dumpling

Modhakam - spicy

Ideas for Dishes and side dishes

Recipe Index

Ideas for breakfast / dinner

Tiffin Recipes

For tasty Accompaniments

Chutney recipes