08 December 2012,01:59 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Filling: Grind the drained dhals with chillies, salt, turmeric powder and asafetida powder to a coarse paste. Make sure not to add water.
  • Now steam cook for 8- 10 minutes. Allow it to cool and mash it well.
  • Do the seasoning in a pan with mustard and curry leaves; add in the mashed mixture and fry for few minutes; now the filling is ready for kozhukattai.
  • The Outer Cover: Boil 1 cup of water. When bubbles rise on top, add ghee, salt with oil and immediately add rice flour. Stir well.
  • Cover for some time. Remove the lid and stir again and cover it for one more minute.
  • Then remove from heat. Take all the mixture in a flat plate. Knead it properly while hot. Make a soft pliable dough.
  • Divide the dough and make flat round pancakes. Add the stuffing in middle and close the corners. Repeat the same with the remaining dough and stuff.
  • Spread a damp cloth onto a flat round sifter and arrange all the Kozhukattais onto it.
  • Place the sifter in a steamer and cover. Steam the Kozhukattais for about 12-15 minutes.


The Outer Cover

  • 150 grams rice flour
  • 350 ml of water
  • 1 teaspoon ghee
  • A pinch of salt


  • 75 grams Split black gram, rinsed, soaked and drained
  • 75 grams Bengal gram, rinsed, soaked and drained
  • 1-2 Red chillies
  • 1-2 Green chillies
  • A pinch of Turmeric powder
  • A pinch of Asafetida
  • Salt, to taste
  • ¼ teaspoon Mustard
  • Few Curry leaves
  • 1½ teaspoon Cooking Oil

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