The season of Kozhuttai and Modaks has not but began, however there may be one such dish that we regularly make at house. This is Pazham Pidi Kozhuttai. It is commonly made in order that the banana doesn’t flip black earlier than it reaches my fingers. It may be very easy, barely candy and heat and may be very a lot preferred by the household. On the opposite hand, I prefer it as a result of it’s easy, fast and simple to make. Let us share that recipe with you in order that you can also save bananas.
What is the Pidi Kozhukkattai?
Pidi Kozhukkattai is a steamed snack (or breakfast) that’s typically made in Tamil properties. This steamed dumpling is made primarily from rice flour, the form of the dumpling is what offers it its identify. Pidi is a handful of dough that’s pressed barely with the fingers to type a melancholy within the heart. This rectangular form is an efficient factor when steaming because it will increase the floor space and cooks quicker.
Ingredients for Pazham Pidi Kozhukattai
This banana kozhuttai is a simple recipe to make with just some substances
Rice flour I’ve used purple rice flour to make this recipe. It is roasted purple rice, which isn’t finely powdered however a bit coarse like puttu podi. In reality you should use puttu podi as an alternative.
Jaggery: Light brown jaggery is melted to make syrup which is used to bind the dough. Keep it lukewarm in order that the dough binds nicely and eventually the dough turns into gentle.
Coconut: I’ve used desiccated coconut on this recipe. Fresh grated coconut can be very nice however I did not have any this week.
bananaCut the banana into small items and knead it into the dough. This provides some sweetness and flavour to the dough.
CardamomBanana and inexperienced cardamom is a pleasant mixture with basic Indian flavours. It offers a candy aroma and wonderful perfume when steamed.
Oil: Basically you don’t want oil to make this recipe however it’s wanted to grease your palms whereas shaping the pididkozhukkottai and for the steamer.
How to make this form of pidi kozhukkattai?
This kozhukatai is kind of simple to form. The dough is difficult so it’s simple to deal with. Grease your palms that will help you roll out this dough utilizing oil. Roll a small lemon sized ball of dough in your greased palm. Roll them right into a small log lengthy sufficient to slot in your palm. Now shut your fist and press the tip of the fingers into the dough (it’s best to not have lengthy nails when you find yourself working with this form). The ideas of the fingers solely make a melancholy, don’t undergo them. This is the form of the pidikozhukatai.
Can any number of banana be used?
A number of various kinds of bananas can provide good outcomes with this Kozhukkattai. I’ve used the generally out there yellow Cavendish. I’ve tried it with Plantain bananas (Nendrakkai), Chinese bananas (Pisang Raja) and Poovan types of bananas with success. Chinese bananas style the most effective. Let us know you probably have had success with different varieties.
Meal Prep and Lunchboxes
Pazham Kozhuluttai stays nicely within the fridge for 4 to 5 days. Store it in an hermetic meal prep container. It freezes nicely however to not my satisfaction as a result of it dries out when thawed and must be steamed once more. This defeats the aim of saving cooking time.
Speaking of lunch containers, this actually makes an ideal present. Take alongside a chickpea salad and a few sweets for a candy deal with.
Pazham Pidikozhukkattai
Duration Desserts, sweets and snacks
- 1 medium banana
- 1 cup Raw rice flour Grilled
- 1 cup Jaggery lights
- 3/4 cup Drinking Water
- 1/4 cup desiccated coconut
- 1 spoon Green Cardamom Powder
- Boil water, add jaggery to it and dissolve it to make syrup.
- Mash the bananas and preserve them apart till wanted.
- Mix dry coconut in jaggery syrup
- Add mashed banana and blend nicely.
- Sift the flour little by little and blend nicely.
- Keep this combination coated for 10 minutes.
- Apply oil in your palms and knead a easy dough.
- Make small balls of the dough.
- Press it with fist and fingers to form it.
- Set up the steamer.
- Place the kozhukattai in a steamer and steam for 10 minutes.
- Leave it like this for five minutes after which take away it from the steamer.
- Pazham Kozhukkattai is able to be served.
Collaboration
Stay Connected
Don’t neglect to make these Kozhukattai when you’ve some leftover bananas. This is usually a useful Naivedayam for Ganesh Chaturthi or Navratri. Let us know the way you preferred these recipes.
