Steaming is one of the simplest and healthiest cooking techniques. The advantage of steaming is that the food retains its natural smell, taste, form, juices, color and also retain most of it’s micro nutrients, vitamins, proteins and fibre. Steaming is a healthier option as it requires less cooking oil, in result good in weight control and prevent from diseases.
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Now time to steam it something with the help of my new Tupperware's Steam It….
Kozhukkattai or kozhukatta is a popular south Indian sweet or savory dumpling which generally made from rice flour with filling of coconut and jaggery. But this time I made kozhukkattai with semolina as savory dumpling and then steam it in Tupperware steamer. For this recipe, you can use leftover upma too. I made this upma kozhukkattai or semolina kozhukkattai with semolina, carrots and onion. You can add an vegetables which are easily available in your kitchen or market makes this dish more colorful and enhance the taste. You can serve dumplings with coconut chutney or green chutney which you prefer.
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Servings: 12 Pieces
Category: South Indian Cuisine
1 Cup Rava/ Semolina
1/4 Cup Carrot, finely chopped
1 Small Sized Onion, finely chopped
1 Green Chili, finely chopped
1 Cup Water
Salt to taste
1 Tbsp. Oil
5-6 Curry Leaves
1 Tsp. Mustard Seeds
1 Tsp. Urad Dal
Pinch of Asafoetida
Heat the oil in pan, add tempering ingredients. When they start splutter, add chopped onion and chilies and sauté two minutes. Add chopped carrots and stir till to cook.
Add rava, salt and stir one minute. Add hot water in pan and stir it continuously till to water evaporate. Remove the mixture into separate plate or bowl to cool at room temperature.
Grease your palm with oil and give the desire shape: round ball or muthiya. Now keep this round ball or muthiyas in steamer and steam it for 10 minutes.
Notes: You can add any color of vegetables like capsicum, corn, carrots, beans or more. You can add fresh grated coconut in this mixture for more flavouring.
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