Adai Kozhukattai Recipe | Healthy Snack Recipes

Adai Kozhukattai – Healthy steamed snack made with idli rice, chana dal, red chillies, coconut and other spices.

adai kozhukattai

Adai kozhukattai is a super delicious healthy snack that will definitely leave you asking for more. This is the recipe of my grandmother. My mom makes this often for evening snack. As the name suggests, adai kozhukattai is prepared with a batter similar to adai batter. But in our home, we use only idli rice, chana dal and other spices for making this kozhukattai. This kozhukattai is soft and spicy with a wonderful texture. They are really addictive when served with spicy and watery tomato chutney. They also taste great with coconut chutney. Try this adai kozhukattai once and I am sure you will definitely love it.

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Adai Kozhukattai Recipe:

Cuisine : South Indian – Tamilnadu
Category : Snacks
Makes : 28 approx.

Preparation Time : 10 min + 2-3 hours for soaking
Cooking Time : 20 min

Adai Kozhukattai – ReciCode

Soak idli rice, chana dal for 2-3 hours → Drain the water → Grind coarsely with red chillies, salt → Heat oil in a pan → Season with mustard, urad dal, curry leaves, broken red chillies, asafoetida → Add the ground paste → Cook for 3-4 min → Switch off the stove → Add grated coconut & mix well → Cool & shape the batter into kozhukattai → Steam cook for 5-7 min.


1 cup : 240 ml

Ingredients:

  • 1 cup Idli Rice
  • 1/2 to 3/4 cup Chana Dal
  • 3 Red Chillies
  • 2 tbsp Grated Coconut
  • Salt as required

  For seasoning:

  • 1/2 tsp Mustard
  • 1 tsp Urad Dal
  • 1 Red Chilli, broken
  • A sprig of Curry Leaves
  • 1/4 tsp Asafoetida
  • 2 tsp Oil

How to make Adai Kozhukattai?

1. Wash and soak idli rice, chana dal for 2-3 hours.

2. Drain the water from the soaked rice and dal. Add red chillies and salt.

3. Grind this to a coarse paste by adding water. The batter should be thicker than idli/dosa batter and not watery.

4. Heat oil in a pan and season with the ingredients given under ‘for seasoning‘.

5. Add the ground paste to the pan.

6. Keep on stirring over medium flame for 3-4 min. The batter need not be cooked completely. Switch off the stove after cooking for 3-4 min. The batter will be almost cooked after this.

7. Add grated coconut and mix well.

8. Take this in a bowl and let it cool.

9. When the heat of this mixture is bearable, make small balls and shape with your hands to make kozhukattai.

10. Steam cook the kozhukattai for 5-7 min or until cooked. My idli plate has holes in the centre. So I always spread a white cloth over the plate. Spreading a cloth also helps to absorb the water dripping from the lid.
For making idli or kozhukattai, wait till the water in the idli cooker/vessel starts to boil. Place the idli plate when the water starts steaming. The texture of idli / kozhukattai is better when this is followed.
Super delicious adai kozhukattai is ready to be enjoyed ! This tastes best with coconut chutney. If you have time, just try this…Grind 2 big tomatoes. Heat oil in a pan and season with mustard, urad dal, curry leaves and asafoetida. Add tomato puree, sambar powder and salt. Add some water and let it boil till the raw smell goes off completely. Adai kozhukattai tastes awesome when dunked in this spicy and watery tomato chutney 🙂

Notes

  • Texture of this kozhukattai will be perfect only when the batter is coarse.
  • Adjust the quantity of red chillies to suit your taste.

 

Happy Cooking!

 

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