Nombu Kozhukattai (Sweet and Salt)

SWEET KAARADAI & KOZHUKATTAI

INGREDIENTS:
Rice flour – 1 cup (heaped)
Crushed jaggery – 1 cup ( level cup)
Cardamom – 4
Ghee – 2 tsp.
Cow peas – 2 tsp. ( Black-eyed pea / Kārāmani Payir or Thatta Payir)
Chopped coconut – 1 tablespoon
Water – 1 1/4 cup

METHOD:

1. 1)Dry roast rice flour to a golden brown colour.
   2)Dry roast cow peas, boil in water and keep aside.
   3)Dissolve jaggery in water, strain to remove the mud and dust. Allow it to boil.
2. 4)Now, add the coconut pieces, ghee, powdered cardamom, cow peas and rice flour.
3. 5)Stir well till it becomes like a dough.
4. 6)When cool, make small balls out of it, grease your handwith oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes.
5. 7)For sweet kozhukattais, make small long balls and steam for 10 minutes.

SALT KAARADAI & KOZHUKATTAI

INGREDIENTS:
Rice flour – 1 cup (heaped)
Ghee – 2 tsp.
Cow peas – 2 tsp.
Chopped coconut – 1 teaspoon
Scraped coconut – 2 tablespoons
Ginger (crushed) – 1/2 tsp.
Chopped curry leaves – few
Green chillies ( chopped) – 1/2 tsp.
Water – 1 1/4 cup
Oil – 2 tsp.
Salt – as per taste
Mustard seeds – 1/4 tsp.
Urad dhal – 1/2 tsp.

METHOD:

1. 1) Dry roast rice flour to a golden brown colour. Dry roast cow peas, boil in water and keep aside.
2. 2) Heat oil in a heavy bottomed pan, add mustard seeds and urad dhal. When golden brown, add ginger, green chillies & curry leaves.
3. 3) Add water and required amount of salt. Allow it to boil. Now, add the coconut pieces, ghee, cow peas and rice flour. Stir well, till it becomes like a dough.
4. 4)When cool, make small balls out of it. Grease your hand with oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes.
5. 5)For salt kozhukattais, make small long balls and steam for 10 minutes.

Source : http://shanthisthaligai.blogspot.com