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Makes :

Preparation Time :
4 hours

Cooking Time :
1 hour

Preparation Method :

For Pidikozhakattai

  • Soak all pulses for 4 hours and then completely drain excess water.
  • Grind the soaked pulses together with ginger, red chillies and salt without adding water to get a grainy dough.
  • Add the vegetables and curry leaves and mix by hand.
  • Form oblong rolls with tapered edges. Size them according to your convenience.
  • Place these rolls in idli plates and steam for 15 - 20 minutes. Dip a knife into the centre of the roll, if it comes out clean, it is cooked.
  • Serve hot with jeera rasam.

For Jeera Rasam

  • Soak tamarind in water and heat till warm. Cool, and squeeze on the juice from the tamarind pulp.
  • Heat 2 cups of water in a pan and add the finely chopped tomatoes and bring to a boil. Then, add the tamarind water and rasam powder. Add 1 more cup of water and boil for 5 more minutes.
  • Add salt and wait for a light foam to accumulate on the surface. The flame should be turned off at this point.
  • Heat the oil in a small pan, add the mustard seeds and once it splutters, add the jeera.
  • Pour this seasoning into the rasam, garnish with coriander leaves and serve piping hot with the pidikozhakattais.

For the rasam powder

  • Roast 1 tablespoon each of coriander seeds (dhania), peppercorns, jeera, toor dal with 3 red chillies, 1 teaspoon of turmeric powder, a pinch of asafoetida and a handful of curry leaves till dry and aromatic. Grind to a fine powder.


For Pidikozhakattai

  • 100 grams whole channa
  • 100 grams green gram
  • 100 grams toor dal
  • 50 grams karamani
  • 2 tablespoonss whole urad
  • 50 grams cabbage (finely shredded)
  • 50 grams grated carrot
  • 50 grams onions (finely chopped)
  • Curry leaves (finely chopped)
  • 1 inch piece of ginger
  • Red chillies as required (6 for spice)
  • Salt to taste

For jeera rasam

  • 1 tablespoon rasam powder
  • 1 small lemon sized ball of tamarind
  • 2 small tomatoes, finely chopped
  • Salt to taste
  • Coriander leaves for garnishing

For Seasoning

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