Makes about x8 small kozhukattai (light dinner for 2 people?)
What you need:
- Oil (2 tsp)
- Mustard seeds – 1 tsp
- Urad dal (1tsp)
- Green chillies – 1 or 2 finely chopped
- Curry leaves – 4 or 5
- Asafoetida/Perungaayam/Hing – a pinch
- Rolled Oats: 1 cup (I use the broken variety for this – not the jumbo)
- Wheatgerm /wheatbran / soyabran : ½ cup
- Water ¾ cup – but you may need more
- Salt – to taste
Optional: grated coconut ¼ cup, coriander leaves ¼ cup, other cooked veg like grated carrot , grated cabbage & peas
Wheatgerm is a great source of natural folic acid. But if you don’t have wheatgerm/soya or wheat bran, then you can just add more oats instead.
How to make it:
- Heat the oil in a large non-stick pan and add the mustard seeds. As soon as they start popping add the urad dal. Then add the green chillies, curry leaves and asafoetida.
- Add the oats and wheatgerm/bran/soya bran if using and mix well on a low flame for about 2 mins.
- Add the water a little at a time and stirring well. When it starts to become a little sticky then take off the flame. (you can add a bit more water if it looks too dry)
- Add the optional ingredients if using and mix well and cool until you can handle it with your hands
- Make the pidi kozhukattai by taking a handful of the mixture and pressing into the palm of your hands so it is held together in a ball without falling apart. Your finger imprints are the mark of this special dish! J
- Steam for about 10 – 15mins or until completely cooked through. Serve hot with your favourite chutney or try it with a typical South Indian ‘Gotsu/Gojju’ . This is also great as a healthy tiffin by itself!
If it has cooled down too much before serving, just pop it in the microwave for a minute.