What flour to use for kozhukattai?
Kozhukattai is made using rice flour, ghee / oil, salt and water.
Can we make kozhukattai with idiyappam flour?
For best results, use good quality rice flour. Processed rice flour gives best results. So I use Idiyappam flour.
How to store rice flour dough?
Wrap the dough with wet cloth and cover it with a lid till use. You can store the dough for 6 to 8 hours without refrigeration. Method 2: Take 1 cup of rice flour in a plate. Keep aside.
How to make kozhukattai dough?
in a large bowl take 2 cup rice flour and ¼ tsp salt. mix well. now add hot water in batches and mix well. add the water until the flour turns moist. now start to knead the dough sprinkling water if requried. knead for 5 minutes or until the dough turns soft. kozhukattai dough is ready. wet your hand and knead if the dough seems dry.
What is the ratio of Rava to moong dal in idli?
Mix with idli rava and keep it aside. In a pan add oil and temper with mustard seeds, asafoetida , peanuts (if adding) and red chillies. Add 5 cups of water to this and add salt to this. The ratio of rava and moong dal mixture and water is 1:2.5
How to make rava undrallu or Rava kozhukattai?
Easy sweet rava kozhukattai or rava undrallu made with semolina, jaggery, coconut and moong dal. A healthy and easy naivedyam recipe for Ganesh Chaturthi or Vinayaka Chavithi! Soak moong dal in water for 30 minutes and drain. Dry roast the semolina for 2 minutes over a medium flame and keep it aside.
What is Rava kozhukattai?
It is a South Indian style steamed sweet dumpling made with semolina, jaggery, coconut and moong dal. They are also known as Rava Kozhukattai. The best part is they can be made in under 25 minutes with easily available ingredients. These are perfect to make during Ganesh Chaturthi or Vinakaya Chavithi festival. How long do they last?