Source:
Mrs. Revathi Shanmugam
Ingredients:
White (Bombay) Rava - 1 cup
Bengal Gram Dhal (Kadala paruppu) - 1/2 cup
Toor Dhal - 1/2 cup
Oil - 4 to 5 tsp
Mustard Seeds - 1/2 tsp
Carrot - 1 (chopped)
Onion - 1 (chopped)
Cabbage (shredded) - 1/2 cup
Rock Salt - 1 to 1-1/2 tsp (or as needed)
Grated Coconut - 2 tbsp
Red Chillies - 6
Turmeric Powder - 1/4 tsp
Method:
1. Wash and soak the dhals separately for a minimum of 1 hour in just enough water.
2. Drain the excess water from the soaked dhals. Grind each of the soaked dhals separately to a coarse paste sprinkling little water for easy grinding.
3. Just before grinding the dhals, soak rava in just enough water. After the dhals are ground, drain excess water from rava and give a quick run in the mixie.
4. Grind together red chillies, turmeric powder and salt.
5. Mix together well the coarsely ground dhals, rava, and the ground red chilly paste to a batter. The batter should be of an adai batter consistency. Add water if necessary to achieve the desired consistency.
6. Heat oil in a kadai. Splutter mustard seeds and then add the chopped onions, carrots, and cabbage and fry for 2 minutes.
7. Add the rava-dhal batter and keep mixing until all the moisture is absorbed. Make sure no lumps are formed. When it starts to leave the sides and comes together to form mass, switch off the flame. Allow to cool.
8. Grease your hand with little oil.
9. When the mixture is warm, take small portions and press between the palm and fingers into cylindrical shapes to form pidi kozhukkattais. Repeat the same for the entire mixture.
10. Arrange the kozhukkattais in a plate and steam in a cooker or a vessel (with water in the base of the vessel) for 10 to 15 minutes in medium flame.
11. Serve hot with a desired chutney or pickle of your choice.
This makes a healthy breakfast dish that is steamed and is a well-balanced diet containing carbohydrates, proteins from the dhals, fiber content and vitamins and minerals from the vegetables. The rava dumplings can be made for dinner too when you want a simple, steamed, easily digestible menu just before going to bed.
My Notes:
1. Drumstick leaves can be used instead of the vegetables.
2. A pinch of cooking soda can be added in the batter to get more softer kozhukkatais. I did not use soda.
3. Any vegetables of your choice can be added, viz., green peas, capsicum, beans, etc.
4. I served this dish with a garlic chutney. Onion or tomato onion chutney is also a good accompaniment.
Mrs. Revathi Shanmugam
Ingredients:
White (Bombay) Rava - 1 cup
Bengal Gram Dhal (Kadala paruppu) - 1/2 cup
Toor Dhal - 1/2 cup
Oil - 4 to 5 tsp
Mustard Seeds - 1/2 tsp
Carrot - 1 (chopped)
Onion - 1 (chopped)
Cabbage (shredded) - 1/2 cup
Rock Salt - 1 to 1-1/2 tsp (or as needed)
Grated Coconut - 2 tbsp
Red Chillies - 6
Turmeric Powder - 1/4 tsp
Method:
1. Wash and soak the dhals separately for a minimum of 1 hour in just enough water.
2. Drain the excess water from the soaked dhals. Grind each of the soaked dhals separately to a coarse paste sprinkling little water for easy grinding.
3. Just before grinding the dhals, soak rava in just enough water. After the dhals are ground, drain excess water from rava and give a quick run in the mixie.
4. Grind together red chillies, turmeric powder and salt.
5. Mix together well the coarsely ground dhals, rava, and the ground red chilly paste to a batter. The batter should be of an adai batter consistency. Add water if necessary to achieve the desired consistency.
6. Heat oil in a kadai. Splutter mustard seeds and then add the chopped onions, carrots, and cabbage and fry for 2 minutes.
7. Add the rava-dhal batter and keep mixing until all the moisture is absorbed. Make sure no lumps are formed. When it starts to leave the sides and comes together to form mass, switch off the flame. Allow to cool.
8. Grease your hand with little oil.
9. When the mixture is warm, take small portions and press between the palm and fingers into cylindrical shapes to form pidi kozhukkattais. Repeat the same for the entire mixture.
10. Arrange the kozhukkattais in a plate and steam in a cooker or a vessel (with water in the base of the vessel) for 10 to 15 minutes in medium flame.
11. Serve hot with a desired chutney or pickle of your choice.
This makes a healthy breakfast dish that is steamed and is a well-balanced diet containing carbohydrates, proteins from the dhals, fiber content and vitamins and minerals from the vegetables. The rava dumplings can be made for dinner too when you want a simple, steamed, easily digestible menu just before going to bed.
1. Drumstick leaves can be used instead of the vegetables.
2. A pinch of cooking soda can be added in the batter to get more softer kozhukkatais. I did not use soda.
3. Any vegetables of your choice can be added, viz., green peas, capsicum, beans, etc.
4. I served this dish with a garlic chutney. Onion or tomato onion chutney is also a good accompaniment.
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