Savoury Kozukottai
Savoury Kozukottai Recipe
Ingredients
Black gram (urad) dal - ½ cup
Bengal gram (chana) dal - 1/3 cup
Green chillies - 1 tsp, chopped
Salt - to taste
Gingelly oil - 2 Tbsp
Mustard - ½ tsp
Asafoetida - little
Method
Soak both the dals together for 1 hour.
Drain, add salt and grind to a stiff batter, using as little water
as possible. add green
chillies.
Place the batter in a greased plate to a 1" layer and steam
for 15 minutes.
Cool, cut into pieces and crumble.
Heat oil, season with mustard and Asafoetida and add to the dal
mixture.
To prepare Kozukottai
Divide the covering dough into as many portions as the varieties
of Kozukottai you
intend making. Keep it covered all the time to prevent it from drying.
Take one portion
and knead it well with greased palm. Take a small portion and flatten
on greases left
palm into a thin disk. (If it is not pliable or breaks, dip your
hand in hot water and
knead the dough well ) place some filling in centre and bring up
the edges to cover the
filling and form a conical shape. (This is the traditional shape.
But if you find it
difficult, shape the kozukottai like samosa) Place the Kozukottais
on a grease plate
(the plate may be lined with a piece of grease banana leaf if available)
and steam for
10 minutes.
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