|2.||Flattened rice flour dough balls|
|Method 1 - By rolling|
a flattened rice ball in the rice flour, so
the ball gets a coat on the two sides.
the rolling board with little rice
flour to ensure the dough does not not stick to the rolling
board while you roll
out the flattened ball to the size of a
poori. The rolled ball should not be too thin.
Use extra rice flour, as you roll out the ball, if it sticks to the board.
about 1 tablespoon of the filling in the
position shown in the photo.
The filling can be:
Sesame seeds-copra-khas khas filling
Spicy filling, which is a ground mixture of chana and other dal, green leaves, chillies, ginger and other.
|5.||Slightly wet the edges.|
an edge of the rolled-out ball and bring the
edge over the other edge, so the filling is completely covered.
Press and seal the edges firmly near the filling.
Cut the extra dough with a knife or cutter.
Raw kolukattai is ready.
|Method 2 - Without rolling|
a thick and transparent plastic sheet into
two, circular shapes. Each sheet should have a diameter of 6-7 inches.
Use a circular plate, with a diameter approximately as above, as a reference to cut the sheet.
a drop of oil on each of the two sheets.
Spread the oil to cover almost the entire surface.
a flattened rice ball in the
the flattened rice ball with another
plastic paper, such that the oil-coated surface is on the ball.
a heavy utensil, whose base should be equal
to or greater
than the size of the kozhukattai you wish to make, on the
Hold one side of the rim with one hand and the opposite side with the other hand and press.
If the dough is hard and if you find it difficult to press, or the rolled-out dough has a broken edge, wet you fingers and knead the ball to make it soft.
the utensil. The rice ball will be
If the rice ball has not flattened fully, press again or flatten it with your fingers.
Remove the top plastic paper.
and hold the plastic paper in your left
Wet the edges of the flattened ball.
the plastic paper gently and press the paper
at the edges of
the flattened ball with your right hand fingers to seal the edges.
Do not seal the ends of a raw spicy kozhukattai. The open ends make the kozhukattai cook faster.
Unfold the plastic paper.
Raw kolukattai is ready to cook.
the raw kozhukattais, one each on a mold of the plates.
Place the plates in the idli stand.
the idli cooker with about two
cups of water.
Bring the water to boil.
Insert the idli stand in the cooker.
Close the cooker lid.
Steam sweet varieties after the cooker starts to whistle for 5-6 minutes.
Steam spicy variety after the cooker starts to whistle for 12-15 minutes.
/ kadabu / kolukattai is ready.
Serve hot with ghee
|TIPS||How to make Kolukattai?|
|1.||Always try to roll-out the flattened dough ball as thinly as possible. Because kolukattai with thick skin does not taste good.|
you do not have
have idli cooker then use the pressure cooker. Cooking method is same
but do not use the whistle or weight instead cover with a steel glass.