Paruppu ammini kozhukattai

Hello everyone,

This is one dish that amma used to prepare whenever she prepared kozhukattai (modak) and had leftover dough. Though I used to enjoy them, once I understood that it was primarily carbs and did not provide any other essential nutrients required, I avoided it and began making excuses to prevent her from making them. But, something inside me told there has to be a way to make it healthy yet tasty. Years passed and during Ganesh Chaturthi (2022), amma again told that she would be preparing ammini kozhukattais for dinner. I could not tell her no; at the same time, nutritionist in me had to come up with an idea to make it healthy ASAP. She also told that there was some leftover paruppu vadai batter and asked whether she could prepare vadais (dal vadas or lentil fritters). And BOOM! I had a light bulb moment and thought why not give it a healthy twist by adding steamed and crumbled dal mixture. Based on the availability of veggies, I decided to add capsicum for colour and crunch factor. Though I was sceptical about the outcome initially, I took a leap of faith and prepared this along with amma. And oh Boy! did we all enjoy it (so much so that I wanna have it more often). Ever thought how to add colour and health to ammini kozhukattai?

 


Your search for tasty and healthy kozhukattai ends here as I bring this dish.

Ingredients:

Rice flour dough (made for kozhukattais/ modaks) 

Dal vada batter

Carrot, grated- 1 big

Capsicum, chopped- 1 big

Idli podi- as per taste

Salt- as per taste

 

Tempering

Gingelly oil/ groundnut oil- 1.5 tsp

Mustard seeds- ½ tsp

Urad dal- 1 tsp

Curry leaves- 1 sprig

Asafoetida- a pinch

Coconut, fresh (grated)- 4 tbsp

 

Method:

Take the dal vada batter and steam it in idli plates or steamer. Allow them to cool down and crumble them.





Make 1 cm balls from kozhukattai maavu/ dough. Steam cook them and keep aside. (We steamed balls and vada together in the same cooker to save time and energy.)



Heat a kadhai and add oil. Once it heats, add mustard seeds and let it splutter.

Then, add urad dal, curry leaves and asafoetida and let the dal turn golden in colour.

Add chopped capsicum and give it a stir. Now, add grated carrots and mix them well. Add salt for the veggies (since balls and dal mixture have salt in them already). Cook for 2-3 minutes.

Add idli podi/ gun powder.

Now, add steamed balls and crumbled dal mixture and mix well for 2-3 minutes.

Add grated coconut and give it a good mix and switch off the stove.

Serve hot.



If you liked this recipe, don’t forget to share with your friends and family.


Comment below and let us know your thoughts. If you give it a try, do let us know how it turns out. 

Thanks for stopping by.

Chandhini & Subhashini

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