Brahmana veetu night tiffin

Ammini Kozhakattai 

This dish is a childhood favourite of mine. This savoury snack is a regularly dish in Palakkad Iyer households   as night tiffin.

Ingredients  5 cups rice flour (rice should be soaked for six hours, drained & pounded into fine flour)  1/2 grated coconut  salt to taste

For Seasoning  1 tsp mustard seeds  2 tsp black gram dal  2 red chillies  8 green chillies(cleaned & chopped)  2 sprigs curry leaves(cleaned & chopped)  1/2 tsp asafoetida powder

Method
Heat oil in a heavy pan and add mustard seeds, black gram dal, red chillies and asafoetida powder. When brown, add green chillies and curry leaves. Fry for a minute and add 4 1/2 cups water and salt. When water boils, add rice flour and coconut pieces. Cook on a low fire, stirring continuously till batter leaves sides of the pan. Cool and form tiny balls. Steam till done.
 Uppuma kuzhakkattai

Uppuma kuzhakkattai

Plain rice (eg. Sona Masoori) – 1 cups

Thoor dhal – 2 Tbsp

1 Tblsp Pepper seeds

Soak the two for about 20 minutes, wash clean and spread it out to dry on a towel. 

Add Grind the dried rice and dhal coarsely. 

for tempering

½ cup grated coconut     Mustard Seeds – 1 tsp

Split urad dhal – 1 tsp    Red chillies – 3-4

Salt – to taste                  Curry Leaves – 4-5

Asafoetida – to taste       Oil - 2 tsp

Heat oil in a Kadai. Add the Mustard seeds. When they start spluttering, add the split urad dhal. Fry them gently till they turn brown. Add the curry leaves and split red chillies.

Measure 2 cups of water for each cup of the mixture and add to the kadai. Add asafoetida to the water and let it boil. When it starts to boil, add the coconut. After a minute, add the dry mixture. Cook on medium heat. When the rice and dhal mixture is cooked well, take it off the stove. Cool it a little and then take small portions of the mixture and roll into small balls.

Steam the balls in the cooker, like you would steam idlis. After steam starts to come out of the cooker, reduce the flame to medium and cook on for about 4 minutes. Hot Hot Upma Kozhakattai’s are ready.
Saada kuzhakkattai

saada kuzhakkattai

1.Soak Parboiled rice and grind it to coarse consistency.When the grinding is about to be over add shredded coconut (about quarter of the dough) and grind for a few minutes further.

2.Heat oil splutter mustard, Uzhutham Parippu , Milagai Vettal and Perungayam

3.Add the batter in to this and keep on stirring till it becomes solid

4.Make small balls using this batter

5.Put it in boiling water gently and cook for more than 15 minutes (Other alternative is steam cooking)

Kuzhu dosai

KUZHU DOSAI

The following is the recipe for making tasty dosas out of Pacharisi.

1.Soak Pacharaisi and grind into smooth paste,Add salt

2.Take out a small portion and mix it with water

3.Put little oil and heat it. In this pour the liquefied batter and keep on stirring, till the colour changes and it does not stick.

4.Remove from the stove and mix thoroughly with the main batter,

5.Prepare very soft dosas now.