Special Kolukattai (kaaram)

This kolukattai can be prepared any day anytime as it does not require any special 'kolukattai flour'.This is a traditional Chettinad preparation made by grinding idly rice. It has a unique taste and aroma which you would like to make again and again, once you try it out. So here we go!


Ingredients:
Idly rice - 3cups
Green chilly - 2 nos.
Sugar - 1 tablespoon
Salt to taste
Coconut shredded - 1 cup
Curry leaves-1 sprig
Oil-4 tablespoons

For seasoning:
Jeera - 1 tablespoon

Preparation:  

click link to watch the preparation:click here

 

Wash and soak the rice for three to four hours.

Grind it in a mixie along with green chilli, salt and sugar. DO NOT make it a soft batter, it should be little coarse.
Keep a Kadai on the stove, pour oil and heat it.

When its hot and ready, add jeera and curry leaves, when they splutter, pour in the batter which we ground and cook it in medium flame until it becomes a solid dough.
Add the shredded coconut and mix thoroughly, and switch off the stove.

Allow it to cool down for some time so that you can handle it with your hands.

Keep the idly pot on the stove, make the kolukattais out of the dough we prepared
                                                            
When the idly pot starts to steam place all the kolukattais inside, cover and allow it to cook.
It will take around 6-7 minutes after which when you break open a kolukattai, it should be fully cooked in the inside. Else allow to cook for some more time, till its fully cooked.

Remove the kolukattais from the idly plate and transfer it to a serving plate and they are ready to be served along with any chutney of your choice.



Notes:

You can even grind the batter and store in the fridge for up to 2 days until you're ready to prepare it.

When you pour the batter, the oil will splutter since it's very hot, so be very cautious.

If you have extra uncooked kolukattais, you can store that in the fridge and cook whenever you want to have them. (only for 1 day)

If you have leftover of cooked kolukattais, it becomes hard once it has cooled down. So next day morning you can make them soft by steaming them again, but you need to eat them immediately when they are still warm.

You can make vegetable kolukattais by adding finely chopped veggies like carrot and beans while cooking the dough.


























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