PIDI KOZHUKATTAI

THIS IS  ONE OF GRANDMA'S FAVORITE" TIFFIN" OR "PALAGAARAM "ITEM...

ONCE ,THIS KOZHUKATTAI THE DELICACY OF EVERY

TAMIL / SOUTH INDIAN  AGHRAHAARAM KITCHEN...

LATER , LOST IT'S POPULARITY TO MORE NEW FANGLED DISHES

AND AT LAST EMERGED AS A HERO....

FAVOURED BY FOODIES IN THE CITY...

WE SEE SELECT RESTUARANTS AND SWEET SHOPS DISHING OUT

PIDI KOZHUKATTAIS /UPMA KOZHUKATTAIS

AND I ALWAYS FIND THEM TO BE SELLOUTS

NO SOONER THAN THEY REACH THE SHELVES....

INGREDIENTS

• BROKEN RAW RICE (RICE RAWA) -1 CUP
• GRATED COCONUT    - 2 CUPS
• GREEN CHILLIES -5
• CHANNA DHAL -2 TABLESPOON
• MUSTARD SEEDS- 1/2 TEASPOON
• CURRY LEAVES   -FEW
• GINGER  -A SMALL PIECE
• OIL  - 1/2 CUP
• SALT TO TASTE

METHOD

1. HEAT OIL IN A HEAVY BOTTOMED PAN.
2. TEMPER THE MUSTARD SEEDS,CHANNA DHAL,CHOPPED CHILLIES ,CHOPPED GINGER AND CURRY LEAVES.
3. ADD THE RICE RAWA AND FRY SLIGHTLY.
4. ADD 3 CUPS OF WATER AND THE COCONUT AND SALT TO TASTE.
5. COOK WELL TILL THE RICE IS COOKED AND IT FORMS A MASS. ADD MORE WATER IF NEEDED.
6. COOL SLIGHTLY.
7. OIL YOUR PALMS AND TAKE SMALL BALLS OF THE COOKED MIXTURE AND SHAPE THEM INTO OBLONG SHAPED PIDI KOZHUKATTAIS.
8. ARRANGE THEM IN AN IDLI PLATE AND STEAM THEM FOR 8 MINUTES.

 # SERVE HOT WITH COCONUT CHUTNEY OR TOMATO CHUTNEY.

#THIS TASTY DISH IS EASY TO DIGEST AS IT IS COOKED AS WELL AS STEAMED.

#INSTEAD OF GRATED COCONUT ,SOME EVEN ADD TINY COCONUT BITS OR EVEN FINELY DICED CARROTS AND BEANS...


http://cooking4allseasons.blogspot.in/2014/08/come-join-us-for-breakfast-august-event.html