Ghee Kozhukkatta
Ingredients
1 cup matta rice
1 cup grated coconut
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Salt to taste
Water as needed
preparation
Wash the rice thoroughly and soak it in warm water for 5 hours. Drain the soaked rice and grind it into a fine paste using a blender or a grinder. Add water as needed to get a smooth paste. In a large bowl, combine the ground rice paste, grated coconut, cumin seeds, fennel seeds, and salt. Mix well until all the ingredients are evenly combined. Take small portions of the dough and shape them into balls. Steam the balls in an idli pot. Heat ghee or oil in a pan and fry the steamed Kozhukatta until they are golden brown on all sides. Serve the hot Kozhukatta with coconut milk or sugar syrup.
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