In Kerala rice flour is the most popular ingredient for breakfast and snack preparations. Puttu , idiappam, appam, kozikottai ,dosa ,idli to name a few. The kozikottai usually stuffed with coconut and jaggery mixture in kerala. Tamilians make savory stuffed kozikottai too. But my mother would make mani kozhikottai with leftover idiappam dough . With some nice tempering added it makes a wonderful tea time snack.
Sometimes it is added to sweet milk and served as dessert.
Super fine Rice flour - 1 cup
Water - 1 cup
Ghee - 1 tsp
Salt - 1/4 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/4 tsp
Hing /Asafoetida - 1/4 tsp
Urad dal - 1 tap
Curry Leaves - a few
Green Chili -2 , slit
Dry Red Chilli -2
Coconut - 2 tbsp
Rasam/Sambar Powder - 1 tsp (optional)
Step I:
- Boil water with salt and ghee.
- Add the flour slowly and mix well.
- Cover and leave aside till it become cool enough to handle.
- Once cooled ,knead the dough well .
- Make small marble sized balls .
- Steam for 15-20 min and keep aside.
Step II
- Heat ghee in a frying pan and add hing.
- Add mustard and urad dal.
- When dal turns golden add the chillies.
- Then add the rasam/sambar power and coconut.
- Add the steamed balls and mix well.
