Ingredients : Idli Rawa(1 cup), ghee/oil(2 tsp), jaggery(1/4 cup), water(1 3/4 cup), salt(1/2 tsp), dry grated coconut(2 tblspn).
In the absence of idli rawa : Soak rice well. Drain and let it dry completely. Powder it to a coarse consistency..this is called noi. Noi is used to make pidi kozhukkatai...but as idli rawa is available in the US, it can be used in the place of noi..the taste is very similar.
For the crust :
Measure water into a non-stick pan.
Let it boil.
When it boils vigourously, add 2 tsp
oil/ghee, salt, coconut and the idli rawa.
Keep stirring and once the water evaporates,
take it off the stove.
Let it cool down to a bearable temperature.
For the filling:
Powder the jaggery well.
The final product :
Take a small quantity of the dough.
Make it into an egg shaped ball.
Make a small incission and put a small piece
of jaggery.
Seal the incission by moulding the stuffed
dough again with your palms.
The final product will be shaped like an egg.
Prepare all the kozhukkatais like this.
Steam in the idli cooker.
Do not take it out of the cooker when it is
hot. It will break.
Allow it to cool inside the cooker for sometime.
This will hold the kozhukkattai together.