Sigappu arisi kozhukattai, red rice kozhukattai

Sigappu arisi kozhukattai healthy with nutritious red rice, from scratch. This is made as bite size snack for evening hunger pangs.

I made this last Friday and wanted to post before Vinayagar chaturthi but held up with other works. I was Googling for different kozhukattai varieties to try. Somehow it lead to pallu kozhukattai. Have always wondered why it is called pallu kozhukattai. My FIL says they used to celebrate making pallu kozhukattai when babies at home get their first tooth. But it has been a forgotten ceremony. I myself never have observed this in any of our relatives family. Needless to say how healthy and nutritious the red rice it.

But interestingly it took me to many videos, posts when browsing. Where they make kozhukattai with coconut bits. It resembles teeth (pallu) in looks. May be that’s why it is called so. It has been made like all ways – stuffed kozhukattai (like my ulundu kozhukattai) with edges studded with thengai pallu. Or as a pidi kozhukattai and one side studded with the coconut bits resembling (stegosaurus) and in one blog I found this cute mini kozhukattais with the thengai pallu in middle.

Other ways you can make this kozhukattai.

• Make it as ordinary pidi kozhukattai too like my easy ulundu kozhukattai.
• Use regular rice flour instead of red rice flour.
• Left over sweet pooranam or ulundu pooranam can be added.
• Make it plain as ammini kozhukattai.
• Use store bought red rice flour instead of making from scratch.

Sigappu arisi Kozhukattai video here.

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Sigappu arisi kozhukattai

Sigappu arisi kozhukattai healthy with nutritious red rice, from scratch. This is made as bite size snack for evening hunger pangs.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 3 hours

Total Time 3 hours 30 minutes

Servings 2

Cup measurements

Ingredients

• 1/2 cup red rice flour
• 2-3 tbsp cooked moong dal or leftover pooranam
• 1/4 cup coconut pieces
• 1 cup water
• Sesame oil as needed
• Salt as needed

To temper

• 1 tsp oil
• 1/2 tsp mustard
• 1 tsp urad dal
• 1/8 tsp asafoetida
• 1 sprig curry leaves

Instructions

• Wash & soak red rice for 3 hours.Drain water and spread in a clean kitchen towel for 15 mins.
• Transfer to a mixie and powder to a fine flour.
• Heat a pan and dry roast the flour in medium flame until moisture is gone.
• Steam will rise and turn to a free flowing flour.
• Transfer to a plate and cool down. I run the flour again few pulses to get rid of any lumps.
• Heat pan with oil and splutter mustard. Add urad dal and give it a roast followed by asafoetida and curry leaves.
• Pour 1 cup water and add required salt.
• Add cooked moong dal and bring to boil. Add the flour and give it a brisk stir.
• Initially it may look as if it got lumps. But as you mix, it will go off.
• Once it forms a thick dough consistency (should not be like sticky paste), transfer to a mixing bowl and keep covered.
• Slice coconut and cut into small pieces.
• Once warm enough to handle, drizzle oil and knead well to smoothen.
• Divide into equal marble sized balls.
• Take one ball and give a shallow dent in the middle. Keep one coconut bit and gently press.
• Repeat to finish. Keep over a greased idli plate/ steamer. Line the surface if you are using a mesh like me as it sticks through.
• Boil water in a idli pot or steamer. Keep the kozhukattais once the water boils.Steam for 5-8 mins depending on how big your steamer is.
• Once kozhukattai turns shiny, take out.Give 2 mins standing time before taking out the kozhukattais.

Video

Notes

• Use store bought rice flour instead of making from scratch. No need to roast if using store bought flour.
• As it cools down, the texture becomes just right. When it is hot, it may feel too soft or moist. But cooling down will make it right.

Sigappu arisi kozhukattai method:

1. Wash & soak red rice for 3 hours. Drain water and spread in a clean kitchen towel for 15 mins.
   
2. Transfer to a mixie and powder to a fine flour.
   
3. Heat a pan and dry roast the flour in medium flame until moisture is gone. Steam will rise and turn to a free flowing flour.
   
4. Transfer to a plate and cool down. I run the flour again few pulses to get rid of any lumps.
5. Heat a pan with oil and splutter mustard. Add urad dal and asafoetida. Give a roast. In goes a sprig of curry leaves. Pour 1 cup water, required salt.
   
6. Add cooked moong dal and bring to boil. Add the flour and give it a brisk stir.
   
7. Initially it may look as if it got lumps. But as you mix, it will go off.
8. Once it forms a thick dough consistency (should not be like sticky paste), transfer to a mixing bowl and keep covered.
   
9. Slice coconut and cut into small pieces. I wanted to cut it uniformlly but some how made it look not so uniform.
10. Once warm enough to handle, drizzle oil and knead well to smoothen.
11. Divide into equal marble sized balls.
    
12. Take one ball and give a shallow dent in the middle. Keep one coconut bit and gently press.
    
13. Repeat to finish. Keep over a greased idli plate/ steamer. Line the surface if you are using a mesh like me as it sticks through.
14. Boil water in a idli pot or steamer. Keep the kozhukattais once the water boils.
15. Steam for 5-8 mins depending on how big your steamer is. Once kozhukattai turns shiny, take out.
    
16. Give 2 mins standing time before taking out the kozhukattais.

Serve as such. We loved the coconut in each kozhukattai very much as it adds crunch.

The post Sigappu arisi kozhukattai, red rice kozhukattai appeared first on Raks Kitchen.