Green Gram Dal Pidi Kozhukattai

Directions

• In a kadai, dry roast the rice and dal separately without any oil until they turn a light brown hue. Allow them to cool, then grind them to a fine powder using a mixer.
• Meanwhile, in a separate saucepan, combine water and jaggery powder, stirring continuously until the jaggery fully dissolves. Remove the mixture from heat and strain to remove any impurities. Transfer the strained jaggery syrup back into a thick-bottomed kadai and bring it to a gentle boil.
• Enhance the flavour of the syrup by adding a pinch of salt, fragrant cardamom powder, a dash of ghee, and fresh grated coconut. Stir these ingredients well to combine.
• Reduce the flame to low before gradually incorporating the rice-dal powder into the syrup. Stir the mixture persistently to prevent lumps, allowing it to amalgamate well with the jaggery syrup until it forms a cohesive, thick dough. Remove the kadai from the heat and cover it with a lid to let the mixture cool slightly.
• Once the mixture is warm but manageable, knead it well until you attain a smooth, pliable dough. Lightly grease your palms with a bit of ghee, then pinch off lemon-sized portions of the dough. Shape each portion into a ball and then flatten it slightly with your fingers, or shape using a mould to form kozhukattais.
• Prepare a steamer and grease the idli plates to prevent sticking. Arrange the shaped kozhukattais on the plates and steam them for about 8-10 minutes until cooked through. Your kozhukattais are now ready to be served and enjoyed!