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Mani Kozhukattai | Kara Mani kozhukattai

Mani Kozhukattai | Kara mani kozhukattai | மணி கொழுக்கட்டை | ( uppu mani kozhukattai/ rice flour kadubu) is a traditional south indian chettinad cuisine. It is a steamed rice flour dumplings which is then shaped and further seasoned with mustard, hing and curry leaves. This is made especially during festivals like Ganesh chaturti. Mani kozhukattai is simple to prepare and can be an excellent breakfast or snack item. You can add flavours to it to make it more appealing by way of look and taste. I prepared with 3 flavours – plain, tomato and coriander .

Ingredients

Rice flour – 1 cup

Tomato puree – 4-5 tsp

Coriander paste – 1/4 cup

Chana dal – 2 tbsp

Red chili – 3 nos

Urad dal – 2 tbsp

Hing – 1/4 tsp

Grated coconut – 2 tbsp

Curry leaves – 12-15 nos

Sugar – 1 tsp (optional)

Mustard – 1 tsp

Red chili – 1 tsp

Green chili – 1 no(chopped)

Ghee – 1 tsp

Gingelly oil – 2 tbsp

Curry leaves

Salt

Procedure

Video

Text Procedure

Step 1

In a pan add 1 1/4 cup water , 1 tsp ghee and salt. Let it start boiling.

Step 2

Add 1 cup of readymade rice flour. Keep the stove in low flame. Stir continuously to avoid lumps.Once the dough thickens,turn off the stove.

Step 3

Divide the rice flour dough into three parts for adding different flavours.

Step 4

Grind 2 medium size tomatoes in mixer grinder without adding water and make tomato puree. For coriander paste grind cleaned and rinsed coriander leaves in a mixer grinder without adding water.

Step 5

Heat pan. Add 1 part dough and tomato puree and mix well too make non sticky dough. Similarly take another part dough and add coriander paste. Mix well and make non sticky dough. Now tomato flavoured dough and coriander flavoured dough are ready.

Step 6

Grease hands by using gingelly oil. Take a small portion of the plain dough. Knead it and make it soft non sticky dough. Take gooseberry size dough and roll and make small balls or small beads out of it ( Mani is a Tamil term meaning beads). Do the same for tomato flavoured and coriander flavoured dough. Now we have small round balls of plain,taomato and coriander flavour.

Step 7
Boil 3 cups of water in pressure cooker or steamer. Place these balls on a steamer plate or Idli plate. Keep stove in low medium flame. Steam cook for 10 minutes. Now steamed mani kozhukattai is fully cooked.

Step 8 (Masala powder preparation)

Dry roast 2 tbsp chana dal,3 red chilis,2 tbsp urad dal,1/4 tsp hing. Roast till dals turn golden brown in colour. Add 2 tsp grated coconut and curry leaves. Saute for few seconds. Turn off stove. Add 1/4 tsp salt and 1 tsp sugar (optional). Dry grind at room temperature. Now masala powder is ready.

Step 9

Heat 2 tbsp gingelly oil in a pan. Add 1 tsp mustard seeds and let it splutter. Add red chili,chopped green chiliand curry leaves. Now add steam cooked mani kozhukattais and masala powder. Mix well.Now tasty and yummy mani kozhukattai in 3 flavours are ready to be served.

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