- Roasted rice flour : 1 cup ( available in super markets – Eastern, Nirapara)
- Grated coconut : 1½ cup
- Jaggery syrup : ¾ cup ( melt 200 gms of Jaggery in ½ cup water – on low flame)
- Cardamom (powder) : 4
- Ghee : 1½tsp
- Boiling Water : 1 cup
- Sugar – 1 tsp ( optional)
- Salt : A pinch
- To the roasted rice flour, add some salt, sugar (optional) ½ tsp ghee and mix well. Add boiling water (not warm water – it should be boiling and directly from a stove), and stir with a spoon, water should be enough to coat all the flour but not more. Keep aside to cool.
- Once this rice atta is of handling temperature, knead well, if you feel it is hard, you may sprinkle some more cold water to make smooth dough, make big lemon sized balls out of this dough. Keep aside.
- In a pan, boil jaggery syrup add to this 1 tsp ghee, coconut and cardamom powder. Keep it over the flame till the moisture dries up with constant stirring. Keep aside
- Spread a little ghee on your palm and take a ball of dough push on the top to make a well and flatten in slightly, put a spoonful of the mixture (instruction 3) in this and secure all the sides and roll lightly.
- Prepare the entire balls using the rest of the dough.
- Apply some ghee to the stand of Idli maker, steam the kozhukkattas in an idly maker or steamer, till done. Serve them warm.