Looking for a unique and delicious snack? Check out this kozhukattai made with red aval and coconut gratings, perfect with chutney or Idli Milagai Podi.
Idli Milagai Podi
Difficulty: Easy
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Red Aval (Poha) Kozhukattai
Course: Breakfast, SnacksCuisine: Indian, TamilDifficulty: Easy
Servings
3
servingsPrep time
30
minutesCooking time
10
minutesThis kozhukattai is made with red aval (poha) and coconut gratings. It is served with any chutney or Idli Milagai Podi.
Ingredients
Red Aval (Poha) – 2 cups
Coconut Gratings – 1 cup
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Bengal Gram Dhal – 1 tablespoon
Urad Dhal – 1 tablespoon
Asafoetida Powder – a pinch
Green Chillies – 2
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash the poha and soak it in water for about half-an-hour. Drain the excess water if any.
- In a bowl add the soaked poha with salt and knead it well.
- In a small pan add the oil and when it is hot add mustard. When it starts crackling add bengal gram dhal, urad dhal and asafoetida powder and fry till the dhals turn light brown.
- Add chopped green chillies and curry leaves to the seasoning and fry for a while.
- Add this to the kneaded poha.
- Add coconut gratings also and once again knead everything well.
- Take a lemon size dough and make oval shape kozhukattai.
- Arrange it in a greased idli plate or in a steamer plate and steam cook it for 5 to 7 minutes.
- Serve with any chutney. Idli Milagai Podi will also go well with this.
Tried this recipe today… Easy and tasty recipe..
Hi Anusuya,
Nice to hear that you tried this recipe and it was tasty.
Madam,
I tried all your recipe, it came out good. today i tried this easy recipe, very nice.thank u
Can we try this recipe with white aval too??
Yes. We can prepare with white aval too.
The recipes are simple and tasty..Can you post recipe forKancheepuram idly..
Thank you Vidya for your kind words. Check here for Kancheepuram Idly Recipe https://www.kamalascorner.com/2007/11/kanchipuram-idli.html
Janmashtami Bhatshanam , special vellacheedai and uppucheedai which is flop every time we make.please guide us.
Hi! tried this recipe today turned out awesome.
Thank u!!
Thank you Sruthy for your feed back.
thank you for the recipe .I tried it with white aval simply superb,now it became a favorite my son who was 6 yrs .Now i am visiting first your site for recipes , thanks a lot …………………….
Thank you Sirisha for your kind words and feed back.
Just today, I have seen all your recipes. Really wonderful. I learnt more things in cooking here with some more new combination of veggies. I will also try and give feedback soon. Also, could you post the method for best sambar and also the preparation of sambar powder..
Thank u
Thank you for visiting our site. I have already posted recipes for sambar Powder. Please check these links.
https://www.kamalascorner.com/masala-powders/sambar-powder-bulk.html
https://www.kamalascorner.com/masala-powders/sambar-powder.html
Also check under “Kuzhambu” category for Sambar recipe.
Easy and tasty recipe.
Thanks.
Hi I am ur fan. iI tried carrot rasam.it was awesome
I just tried using Niraparra CHEMBA idiyappam podi and (even red aval from various brands) however
it smells and tastes like matured beet root taste and smell, that earthy soil smell and taste….
Is CHEMBA suppose to be this way? I didn’t dry roast it should it be dry roasted? The bag doesn’t say roasted but the bag’s instructions don’t tell to roast it either. Or maybe the flour is old and when it gets old becomes this way or maybe there is a preservative in it?