Uppu Kozhukattai

Ingredients:
Raw rice (normal cooking rice) - 100 ml cup full
Coconut – 2 or 3 spoons grated
Urad dhal – 5 tbsp
Green chilli - 1
Red chillis – 2
Hing
Salt 1 spoon

Method:
To make dough:
Soak the rice in water for 2 hours. Grind to a smooth paste to dosa batter consistency. Take a non stick pan, and 2-3 tbsp of oil. Add the batter to the pan, add a pinch of salt. Keep stirring in low flame till it gets cooked and the dough turns soft. Switch off gas, and keep the pan closed so that the dough becomes softer. After 5 mins, transfer the dough to another vessel and knead well.

To make poornam (filling):
Soak urad dhal in water for 10 mins. Drain water and grind along with green chilli, red chilli and hing. Steam the ground mixture in a pressure cooker. After 10 minutes, set aside to cool. Take a pan, add 1 spoon oil, and splutter ½ spoon mustard seeds. Add the cooked urad paste and stir well and remove from gas. Add grated coconut. Make oval shaped balls.

Make kozhukkattais in the same method as Vella kozhukkattai

Vella Kozhukattai

Ingredients:
Raw rice (normal cooking rice) - 100 ml cup full.
Coconut – 1/2 moodi
Jaggery – 3/4th of coconut quantity
Elaichi – 2

Method:
To make dough:
Soak the rice in water for 2 hours. Grind to a smooth paste to dosa batter consistency. Take a non stick pan, and 2-3 tbsp of oil. Add the batter to the pan, add a pinch of salt. Keep stirring in low flame till it gets cooked and the dough turns soft. Switch off gas, and keep the pan closed so that the dough becomes softer. After 5 mins, transfer the dough to another vessel and knead well. Kneaded dough should be a smooth ball without any lumps.

To make poornam (sweet filling):
Add grated coconut and jaggery powder in a pan and heat till it becomes poornam. After the poornam cools, add elaichi powder and keep aside.

Make cups of the dough and fill with poornam. Close the edges to shape the kozhakkattais.

Take an idly stand and oil the idly plates. Place kozhakkattais on idly stand. Heat water in pressure cooker, and keep the idly stand inside. Close and steam for 10 minutes (without the cooker weight). Switch off gas after 10 minutes. Let set for 10 more minutes. Serve (Pillaiyar first) hot or cold.