Leftover rice Kozhukattai
Leftover rice Kozhukattai

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, leftover rice kozhukattai. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Delicious crispy kozhukattai recipe which has lots of flavour. This recipe is a great way to use leftover kozhukattai. Taste great with a cup of tea.

Leftover rice Kozhukattai is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Leftover rice Kozhukattai is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook leftover rice kozhukattai using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Leftover rice Kozhukattai:
  1. Get 1/2 cup leftover rice
  2. Take 5 tbsp rice flour
  3. Take 1 tbsp jaggery
  4. Take 2 tbsp fresh grated coconut
  5. Prepare 1 tsp cardamom powder
  6. Get 1 tbsp ghee

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. Usually this is done with leftover rice flour dough after making kozhukattais and leftover filling from uppu kozhukattai.

Steps to make Leftover rice Kozhukattai:
  1. In a pan add 1/2 cup water and jaggery.
  2. Bring it to boil and add grated coconut. Once water is burnt add cardamom powder. Filling is ready.
  3. In a mixie grind rice to nice paste without adding water.
  4. Add required amount of rice flour and knead nice dough.
  5. Add ghee to it and knead it.
  6. Divide the dough into equal balls.
  7. Stuff it with coconut jaggery filling.
  8. Once the balls are ready, steam it in a steamer for 15 minutes.
  9. Healthy, gluten free, delicious kozhukattai are ready to serve.

We all love this so much that I make it often for evening snacks or as light tiffin. It is gluten free, vegan and also healthy as it is steam cooked. Moreover urad dal is a rich in fiber, protein and vitamins. Normally the kozhukattai dough / outer covering for the dumpling is made with rice flour which is a tedious process that involves soaking grinding, seiving and then the dough making. I have already shared a few recipes of modak using rice flour and in this recipe we will learn to make the dough from batter.

So that is going to wrap this up with this exceptional food leftover rice kozhukattai recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!