Chettinadu Kozhukattai

Ingredients:

Par boiled rice (idly rice) - 1 ½ cup

Red chillie-6

Curry leaf

Urud dhal-1teaspoon

Mustard seed-1 teaspoon

Bengal gram-1 teaspoon

Oil-2 table spoons

Grated coconut-2 tablespoons

Method:

1.Soak the rice for 1 hour. Put it in the mixie with the salt needed and grind for 2 minutes.

2.Add 1 cup of water to the grinded batter.Keep the kadai in the stove. pour the oil ,when it gets heated add the mustard seed and allow it to crack then add the urudh dhal, curry leaf and Bengal gram .

3.When the dhal gets roasted add the grated cocunut stir for a minute, then pour the batter into the kadai and go on stirring.

4. Switch off the stove when it becomes thick to the consistency that you can make balls out of it. Allow the batter to cool for 2 or 3 minutes. Then make kozhukattai’s of the desired shape .Steam the kozhukattai’s in the idly pot for 5 minutes.

5.This kozhukattai can be eaten without any side dish. But if you can find time then you can prepare Tomato chutney or coconut chutney. It will taste yummy in that combination

Chettinadu Appam

Ingredients:

Raw rice-2 cups

Boiled rice -3/4 cup

Grated coconut-3/4 cup

For grinding:

Soak both the rice for 2 hours.

After soaking grind it in the mixie or grinder.

Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

1.Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick. When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.

2. Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency. It should be in the consistency of dosa batter.In medium fire make appams.

3.It can be made with ease in non stick appa tawa.If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.