Coming to the third day of healthy/ diet recipes, I made ammini kozhukattai with jowar/ cholam. As I mentioned yesterday, we get jowar rice, which makes it very easy to incorporate in recipes. You can easily substitute rice with this jowar rice and no one would be able to tell you the difference. When Mr. Sagayam (he is the hero of Madurai) was the collector of Madurai, he introduced a eatery based only on millets. It was called as Ulavar Unavagam and the officers were encouraged to eat there. Even we went there and only there I came to know about the advantages of millet based diet and all the disadvantages of rice. That was a turning point in our life. We started a healthy life style from that. After Mr. Sagayam left, even the eatery has lost its popularity. Nowadays there is very little crowd there. It is really sad that people don’t want to change. I hope my post brings change in some of your lives.
I was planning on making puttu for my daughter, but she insisted on kozhukattai. Kozhukattai are dumplings usually steam cooked and are very famous in south India. Before the burger and sandwich craziness, all we ate are these types of foods in our childhood. We really need to teach our kids to appreciate these authentic foods instead of all the junk foods so that they adapt to healthy life styles. I was really happy when my daughter loved this dish.
For The Kozhukattai:
Jowar/ Cholam Puttu Flour (click on link for recipe) – 1 cup
Boiling Water-1 cup
Mustard Seeds-1 tsp
Hing/ Asafoetida-1/4 tsp
Curry Leaves-a sprig
Grated Coconut – 2-3 tbs
Coriander Leaves-2 tbs
In a bowl mix together salt and flour.
Add boiling water and stir to form a soft dough.
Cover and set aside until warm.
Add oil and knead to form a smooth and soft dough.
Pinch a small portion of the dough, roll it into a log and again pinch small portions from the log.
Roll it into tiny dumplings.
Heat water in the base of a steamer.
Arrange the dumplings in the steaming basket. While shaping the dumplings, cover the dough so that it does not dry out.
Once the dumplings are shaped, steam cook them for 5-7 minutes.
They must be firm to touch.
Remove from stove and cool them.
Heat oil in a pan and add mustard seeds, hing and curry leaves.
When they splutter, add the green chilly and onions.
Add enough salt for the onions and sauté until golden.
Add in the dumplings and mix well.
Switch off flame and then add coconut and coriander leaves.
Serve hot and enjoy!!