Oats and Celery Idli

After trying out Veg Inspirations Instant Oats Idli, I just wanted to try various options using the same basic recipe. Thank you Usha for this wonderful recipe. My recent try with this oats idli is celery.
Celery:

Celery leaves has high content of vitamin A, whilst the stems are an excellent source of vitamins B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty essential amino acids.

Nutrients in the fiber are released during juicing, aiding bowel movements. The natural organic sodium (salt) in celery is very safe for consumption, in fact is essential for the body. Even individuals who are salt-sensitive can safely take the sodium in celery, unlike table salt (iodised sodium) which is harmful for those with high blood pressure.

While many foods lose nutrients during cooking, most of the compounds in celery hold up well during cooking.

Celery is known to contain at least eight families of anti-cancer compounds.  Among them are the acetylenics that have been shown to stop the growth of tumor cells. Phenolic acids which block the action of prostaglandins that encourage the growth of tumor cells.  And coumarinswhich help prevent free radicals from damaging cells.

Ingredients:

Semolina( preferrably course)- 1 cup

Rolled oats- 1 cup

Yogurt- 1 cup

Buttermilk-11/4 cup

Coriander leaves- 2 stalk

Bicarbonate of soda- 1 tsp

Celery- 3 big stalks about 12 cm in length

Dried Red Chilli- 2 

Salt as required

For the seasoning:

Mustard seeds- 1/2 tsp

Urad dhal- 1/2 tsp

Cumin Seeds- 1/2 tsp

Cashewnut- 4 to 5 broken into pieces

Oil-2 tsp

Method:

Powder the rolled oats coarsely in a blender. Wash and chop the celery sticks and puree it along with the dried red chillies . Mix together the oats, semolina, pureed  celery,  salt and bicarbonate of soda in a large bowl.

To prepare the seasoning heat the oil in a pan, add mustard, urad dhal,   cumin seeds and cashew nuts. When the dhal and nuts are light brown in colour, add the seasoning to the flour mixture and mix well.

Now add the yogurt, buttermilk and finely chopped coriander leaves and mix well to make a batter. Immediately pour the idli batter in the greased idli moulds and steam it. This would be a perfect breakfast or dinner with  Coconut Almond Chutney .


This recipe goes to the event Only Kid's Delight by Foodelicious.

This recipe also goes to the event Steamy Kitchen Event by Cooking Escapades.

It also goes to my own event Iftar Moments: Hijri 1431

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Spanish Caramel Custard

When i think of Spain the first thing which comes to my mind would be saffron , now may be  FIFA. Saffron not only gives a nice golden yellow colour, it also gives a wonderful aroma . Saffron is not only used widely in Spain it's also widely used in Iranian, Indian, Arab and Turkish. In Indian cuisine saffron is commonly used in sweets for it's colour and aroma but in Iranian, Spain and Arab food they use  for rice and other meat dish also.

Saffron comes  from the stigma of the flower  Saffron Crocus. Saffron is also one of the most expensive spices.
To have a detailed study about the saffron click here.
In this traditional Spanish Caramel Custard i have used orange zest and saffron as flavouring but you can also replace it with just vanilla or cardamom.
Serves 4
Ingredients:
Whole Milk- 4oo ml
Eggs- 2
Cornflour- 1 tsp
Grated orange zest- 1/2 tsp
Saffron- 1/4 tsp soaked in 1 tbsp of warm milk
Agave syrup- 4 tbsp or Sugar- 100 g
For The Caramel
Granulated Sugar- 100g
Water- 3 tbsp
Orange juice- 1/2 tbsp
Method:
Beat together the eggs, cornflour and agave syrup. Bring the milk, orange zest and saffron to boil just under boiling point. Pour the milk slowly into the egg mixture whisking continuously. Return the mixture to the pan again and bring it to heat, stirring continuously under medium to low heat until the mixture coats the back of the spoon. Remove it from heat, cover the top of the mixture with a cling film and let it cool down.
To prepare the caramel mix the water and sugar together in a pan and bring it to heat. Keep the flame in low until the sugar is completely dissolved in water. Once the sugar is dissolved bring it boil, when the sugar turns golden caramel in colour immediately take it off from heat and add the orange juice to stop cooking.
Take four ramekins and quickly pour the caramel in the four ramekins and swirl it around.
Preheat the oven to 180 degree Celsius. Pour the custard mixture into the caramel coated ramekins. Bake it in the preheated oven for 25 to 30 minutes or until the custard is completely set.
Let it cool down before you serve.
This recipe goes to A.W.E.D Spain hosted by Priya Mitharwal originally started by DK of Chef in you and  Cold Dessert hosted by Torview. This recipe also goes to Versatile Kitchen Bake- Off Event.

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Sprouted Chickpea Bread

Chickpea is a legume which is rich in protein. Sprouting the chickpeas increases it's value more. First let me explain how to sprout your legumes if you are new to this sprouts.
How To Sprout:

Soak the dried chickpeas in water for 1 whole night or more than 13 hours. After soaking it, the next day completely drain the water, transfer it to another clean bowl or a jar. Wrap the jar with a clean muslin cloth and leave it in the dark side of the room for than 11/2 days, you'll start seeing the sprouts now. At this stage you can use your sprouts for your recipe as you wish.
Why To Sprout:
Most of us might have the problem with digesting the legumes. Soaking in water removes the phytic acid also soaking, fermenting and sprouting breaks down the gluten and other difficult to digestion properties into simpler components. Sprouts are living enzyme rich foods low in calories. The vitamin A content in sprouts will double, vitamin B or other vitamins also increase 5 to 10 times.
To know more about sprouting, how to sprout and what to sprout click here.
Dried Fenugreek Leaves:

Fenugreek leaves are a type of herb which added to vegetarian dishes gives a wonderful aroma. Fenugreek seeds are also used in cooking. Fenugreek leaves are also good for digestion. Researches have shown that people who intake fenugreek seeds regularly lower the risk of diabetes. Fenugreek also has a component which prevents breast cancer. To read more about Fenugreek click here
Coming to the recipe the addition of chickpea and feugreek gives this bread a nice texture and flavour. You can feel the flavour of fenugreek while it's in the oven. This bread has a similar texture to that of pitta bread or naan bread.  So this bread can served  with  hummus or dips, you can also  serve with spicy  curries or soups.
Ingredients:
Wholemealflour- 150 g
White Bread Flour- 150 g
Sprouted Chick Peas- 1/4 cup
Dried Fenugreek leaves- 1 tbsp
Dried Yeast- 3/4 tsp
Yogurt- 1 tbsp
Olive oil- 1/2 tbsp
Honey- 2 tsp
Salt-1/2 tsp
Warm Water- 75 ml( approximately)
Caraway seeds- 2 tsp
Method:

Puree the chickpeas in a blender to a coarse paste. In a large bowl add the flour, yeast, pureed chickpeas, oil, yogurt,fenugreek leaves, salt, honey, 1 tsp of caraway seeds and water. Mix it together to make a smooth sticky dough. The dough consistency should be similar to that of naan bread dough consistency. Cover the bowl with a cling film and leave it in a warm place to rise for about 2 hours or until doubled in bulk.

Take the dough, punch the air back. Divide the dough into three equal rounds. Flatten it to circle of 10 cm diameter, sprinkle the caraway seeds on top. Cover the dough and leave it for 20 minutes to rise.
Mean while preheat the oven to 250 degree celsius. Bake it in the preheated oven for 5 to 10 minutes or until puffed up. To brown the top of the bread, put it under the grill for 1 or 2 minutes.
Serve the bread warm with curries and salad.

This bread goes to my own event  Iftar Moments: Hijri 1431, Let's sprout event by Priya's Easy N Tasty Recipes, Think Spice Think Fenugreek by Priya Mitharwal originally started by Sunitha, Verastile Kitchen Bake-Off Event, Two for Tuesday  and Susan's Yeast Spotting.

This recipe also goes to My Legume Love Affair hosted by Siri's Corner originally started by Susan.

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Award Time

I'm overwhelmed in joy now, lots of awards going around in blog and  i too have got some :-)  Neetz of Kitchen Express and Akheela of Torview was kind enough to pass me this award. Neetz is a lovely person with lots of yummy recipes in her blog, i  enjoy reading her comments. If you haven't visited her blog so far, don't delay any more do check it now. Next Akheela of Torview is also very sweet, just now i saw one of her spicy curry which is still running in my mind... do check out all her yummy and traditional recipes. There is also two events going on  in her blog, don't forget to check it out.

According to this award, i have to share 7 things about myself and pass this to 15 friends whom i want to.
So 7 things about myself:
1. Belief in 1 God
2. Day Of Judgement( which i fear the most)
3. Trying to be a dutiful wife, mother and a daughter
4. Trying to do something good to others ( atleat to the minimum level which i can)
5. Like to vist spectacular natural beauties
6. Interested in cooking
7. And now recently blogging, chatting.....

15 persons whom i like to pass this award not in any.Oc order:
1. Fajeeda
2.Veena KrishnaKumar
3.Adelina
4.Priya Mitharwal
5.Menaga
6.Mina Joshi
7.Suhaina
8.Az
9.Oc
10.Sanyukta
11.Vineela Siva
12.Divya
13.Krishnaveni
14. Guna's Kitchen
15. Satrupa
I wish I could pass it all the sweet bloggers whom i know but this time only 15 are allowed for me. Please do pass it 15 of your favourite bloggers.

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Show Me Your Refrigerator

This post is bit different, no recipes but something related to food may be. I have posted  the pictures of my refrigerator. I too like to have some fridge magnets but on my fridge door it's not possible:-(
This picture goes straight to Divya's Show Me Your Refrigerator event

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German Oven Pancake

This is something very easy to make, just mixing and baking. Serve the pancakes with some fruit syrup or maple syrup which would make an ideal weekend breakfast for you to sit back and enjoy.
My pancakes are little bit thick since i used a small pan, but if you use a bigger pan you'll get much light panckes.
Ingredients:
Plain Flour-1/2 cup
Milk- 1/2 cup
Eggs- 3
Butter- 3 tbsp melted
a pinch of salt
For the topping:
Fresh blueberries or strawberries or raspberries- 100 g
Maple syrup- 3 tbsp
Vanilla extract- 1/2 tsp
Method:
Beat the egg lightly, add the flour gradually to the beaten egg and beat well. Then add the milk, melted butter and salt and mix well.
Preheat the oven to 200 degree celsius. Grease a 22 cm cake pan and pour batter in it. Bake it in the preheated oven for 20 minutes or until set.
For the sauce heat the blueberries , syrup and extract  in a  saucepan  in medium to low heat  until all the fruits  gets  mushed and becomes  syrupy.
Pour the sauce on top of the pancakes, slice into wedges and serve.
This recipe goes to  Versatile Kitchen Bake-Off event.

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Mung Sprouts Appam

Normally we used to make this appam with only rice and coconut, this tried adding sprouts which was equally good. Apart from rice and coconut another main ingredient which we add for this event is leftover rice i.e your previous day rice soaked in water for one whole night, don't feel wierd about this, we have been doing for a long time. This leftover rice soaked in water gives your appam much more soft and spongy texture. Since rice is a natural yeast, it helps the fermentation process quicker which results in a soft and spongy. So next time if you have lots of plain rice left out, think about this recipe :-)
Ingredients:
Raw rice- 4 cups
Coconut- 1 1/2 cups grated
Cooked left over rice- 11/2 cups
Mung Sprouts- 1 cup
Bicarbonate of soda- 1/2 tsp
Salt as required
Method:
Soak the raw rice in water for 4 hours. Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night. Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
I made these appams in a special pan used for appams, but if you  don't have this you can also make it in normal pancake pans.

To make the appam, take a laddle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
Serve the appam warm with Thali Kari Aanam
This recipe goes to event Let's sprout event by Priya's Easy N Tasty Recipes, Scrumptious Delights from Leftover by Seduce Your Taste Buds  and  my own event  Iftar Moments: Hijri 1431.

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Instant Oats and Ragi Idli

Tried and Tasted from Veg Inspirations:
When i first saw this recipe at Usha's Veg Inspirations i knew i definitely have to make this. This is something very easy to make packed with nutrients. It will definitely be a great hit with both grown ups and kids. This nutritious packed idli can be made more healthy by adding some grated carrot, beetroot or even spinach, but i just followed Usha's recipe without any change. To view this wonderful creation of and all her other creations click here.

Recipe adapted from Usha's Veg Inspiration
Ingredients:
Semolina( preferrably course)- 3/4 cup
Rolled oats- 3/4 cup
Ragi flour- 1/4 cup
Yogurt- 1 cup
Buttermilk-11/4 cup
Coriander leaves- 2 stalk
Bicarbonate of soda- 1 tsp
Salt as required
For the seasoning:
Channa dhal- 1 tsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Curry leaves- 1 stalk
Green chilli- 2 finely chopped
Cashewnut- 4 to 5 broken into pieces
Oil-2 tsp
Method:
Powder the rolled oats coarsely in a blender. Mix together the oats, ragi flour, semolina, salt and bicarbonate of soda in a large bowl.
To prepare the seasoning heat the oil in a pan, add mustard, urad dhal, channa dhal , curry leaves, green chilli and cashew nuts. When the dhal and nuts are light brown in colour, add the seasoning to the flour mixture and mix well.
Now add the yogurt, buttermilk and finely chopped coriander leaves and mix well to make a batter. Immediately pour the idli batter in the greased idli moulds and steam it. This would be a perfect breakfast or dinner with chutney and sambhar.
This recipe goes to Tried and Tasted Veg Inspirations hosted by Taste Space.

This recipe also goes to the event Steamy Kitchen Event by Cooking Escapades.

It also goes to my own event Iftar Moments: Hijri 1431

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Whole Wheat and Sprouts Kanji

This is almost similar to Oats and Sago Kanji, i just replace the oats and sago with whole wheat and mung sprouts. It is also a suitable light meal to have for iftar after a long day fast. Normally i used to make this only moong dhal but with the inspiration of Priya's event, i made this with sprouts.
If you want to know  how to make sprouts please click here.
Ingredients:
Whole Wheat- 3 tbsp
Mung Sprouts- 1/2 cup
Carrot- 1 medium sized finely chopped
Beans- 1/4 cup chopped
Onion- 1 small sized finely chopped
Tomato- 1/2 medium  sized finely chopped
Green chilli- 2
Turmeric powder- 1/4 tsp
Methi seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Coriander leaves- 1 tbsp finely chopped
Garlic- 3 cloves choppes
Coconut milk or whole milk- 1/2 cup
Salt as required
Oil- 1/2 tbsp
Method:
Heat oil in a pressure cooker, add methi and cumin seeds. Then add finely chopped onions, carrot and beans, you don't have to cook the vegetables or onion too much since you are going to pressure cook them. So add the remaining ingredients along with salt and 2 cups of water. Pressure cook for 4 to 5 whistles.
Serve the kanji by itself while it's still warm or you can also serve with some bread.
This recipe goes to Let's Sprout event by Priya's Easy N Tasty Recipes, my own event Iftar Moments: Hijri 1431 and Think Spice Think Fenugreek by Priya Mitharwal originally started by Sunitha.

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Award Time

It's again award time in blogs. First award is given by Chaitra of Aathidhyam, a happy blogging award for everyone who participated in the event Bread Mania. Thank you so much Chaitra for this cute award.

Second Award is by Nithu Bala of Nithu's Kitchen for participating in the event Best Out Of Waste, which took the creativeness of the bloggers to the extreme and resulted in very innovative delicious dishes. Thank you Nithu Bala for this sweet award.

Third award is Loving Blogger Award by Tasty Appetite for participating in the event I Love My Dad, which brought back the sweet childhood memories for me. I would also like to thank Az for sharing this award with me and for her kind words, she is been supporting me a lot from the beginning.  According to this award i have to share this award with three of my blogger friends, if i have a choice i would have choosen all my fellow bloggers since everybody is unique in some accept. As i'm allowed to choose only three, i share this award with Reshmi of Lecker and Yummy Recipes, Aipi of US Masala  and to Nitha of Amateur Perceptions.

Reshmi of lecker and yummy recipes although started to blog only a few months ago, she is a well seasoned cook. Although she recently started blogging she is the one who encourages me a lot in blogging and gives me lots of suggestions. You can visit her blog and enter into a world of delectable baking.

Aipi of US Masala also started blogging recently but if you have a look at her blog, you'll think she blogs for a long time. What i liked in Aipi's blog is when she started the blog itself she has a very good style of blogging and very good photographs. Do visit her blog and check out all her mouthwatering recipes.

Nitha of Amateur perceptions is definitely not an amateaur, if you look at her blog and recipes you'll understand. Each and everytime when i visit her blog i can find some mouthwatering recipes. Nitha is not only known for her handy kitchen tips, so don't forget to visit her blog and get all those tips and yummy recipes.
So Aipi, Reshmi and Nitha collect this Loving Blogger Award  from me and share it with three of your favourite bloggers.

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On The Occasion Of My 200th post: Two Surprise

Dear Bloggers,
 This is my 200th post, on the occasion of my 200th post i would like to share my happiness with you all.
My first surprise is i have won a giveaway from CSN stores hosted by Snacksgiving. I was so excited when i saw this message, this is the first giveaway which i got after started blogging. Thank you to CSN stores and Snacksgiving. The giveaway is for 60 euros, i haven't got anything yet. After buying something, i'll blog about it:-)
  Next coming to my second surprise, this is more important, not only receiving  a gift makes you happy, giving a gift to someone else also makes you happy.
  Since Iftar Moments is my first event and it's regarding ramadhan, i don't want to leave the event without any giveaway. So i have planned to give a gift to one lucky winner who will be selected randomly. All you have to do is just keep posting your recipes for the event. Non Bloggers are also included in this giveaway, so without any hesitation post me your recipes with picture of your recipe to my e-mail ayeesha.riaz@googlemail.com.
  Also i would like to give once again a small reminder about the event. The main theme of the event is to create a 30 day menu for Iftar . Iftar in the sense not just the food which you have for breaking the fast, i want to create a menu for that whole i.e, the dinner after also. So you can send me starters, soups, rice, roti's and naan, curries, desserts...etc.. Archived recipes are also allowed. To check more details about the event click here.
Giveaway is open to all bloggers and nonbloggers from any part of the world.

To celebrate this joyful moment i made my grandma's halwa. The addition of blackjaggery makes this sweet a very unique one.
Black Jaggery Halwa: ( Dhodal)

                                       Just For You :-)
Ingredients:
Black jaggery- 1 cup( powdered)
Thick Coconut milk- 11/2 cups
Rice flour- 2 tbsp
Ghee- 3 tbsp
Cardamom powder- 1/2 tsp
Few cashewnuts and dessicated coconut to sprinkle on top
Method:
Melt the black jaggery in a saucepan with 2 tbsp of water, until it goes runny. Take it off from heat and seive the liquid to avoid any sand particles. In a large wide, nonstick pan, mix together the black jaggery liquid, coconut milk, rice flour and extra 1 cup of water. Heat the pan in medium to low heat, keep stirring without any lump formation. As you keep stirring, the halwa will thicken and leave the sides of the pan, at this stage add cardamom powder and ghee little by little. Keep stirring until the ghee is completely absorbed by the halwa. At this stage take off from heat and pour it on a greased plate and level the surface. Sprinkle some cashews and dessicated coconut on top. Cut it into squares and serve.

This recipe goes to my own event Iftar Moments: Hijri 1431 and to Nivedita's Celebrate Sweets- Halwa
This recipe also goes to Vegetarian Foodie Fridays

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Banana Parfait

Parfait is a dessert made with layer of cream, fruits, nut and syrup. I have used here yogurt to make it low fat. A few slices of banana with some low fat yogurt served in a elegant bowl will make a delicious dessert for your diet conscious guest. Hence the ingredients are also very simple, it might available in everybody's kitchen all time.
You can make this  dessert in no time and wow your guest by presenting it in a beautiful way.
Instead of bananas you can also use berries or mango and you can also use some berry sauce to make it look much more attractive.
Serves 2
Ingredients:
Low fat fruit yogurt- 200 ml
Banana- 1 sliced
Chopped almonds- 1 tbsp
Few wafers to decorate
Method:
Mix the nuts and yogurt in a bowl. Take  two dessert bowl or wine glasses. Spoon the yogurt equally on each bowl. Then add some slices of banana, again top it up with yogurt, nuts and banana. Finally arrange some wafers on top. Serve immediately.

Along with this recipe i'm sending these recipes :
Cherry Falooda
Carrot and Almond Kulfi
Fruit salad
Saffron and Almond Ice cream
To the event Cold Desserts hosted by Torview and to my own event Iftar Moments: Hijri 1431

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Oats and Sago Kanji

Kanji is a type of porridge which we normally used to have during ramadhan after breaking our fast. In South India it's very common to have this type of kanji. Almost in every mosque they prepare this and people have it after breaking their fast. This is very light and keeps you satisfied.
Normally this is prepared using rice, vegetables, lentils and meat. In this recipe i replaced rice with oats and sago, which was really good. This would be so good to have immediately after breaking fast.
Ingredients:
Rolled Oats- 1/2 cup
Sago- 2 tbsp
Yellow split moong dhal- 2 tbsp
Chicken or minced meat- may be 50 gms( you just need very little)
Onion- 1 small sized chopped finely
Garlic pods- 4 to 5
Tomato- 1/2 medium sized chopped finely
Green chilli- 2 slit lenghtways
Carrot- 1 small sized chopped finely
Turmeric powder- 1/4 tsp
Garam masala- 1/4 tsp
Methi seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Curry leaves- 4 to 5
Coconut milk or whole milk - 1/2 cup
Chilli powder- 1/4 tsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp
Salt- as per taste
Method:
Heat oil in a pressure cooker, add methi , cumin seeds and finely chopped garlic pods. Add the finely chopped onions and chicken and saute well. Add all spice powders and mix well. Now add the carrots, tomatoes, oats, sago, lentils  along with the coconut milk, coriander leaves, curry leaves, salt  and 4 cups of water. Pressure cook for 4 to 5 whistle.
Serve the kanji warm by itself or with some bread.
This recipe goes to the event Cooking With Seeds Sago hosted by Kitchen Samraj originally started by Priya's Easy N Tasty Recipes

This recipe also goes to my own event Iftar Moments: Hijri 1431

This recipe also goes to Souper Sunday

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Mung Sprouts Kozhukatai

My grandmother used to make this type of kozhukatai, we use to say this ilayapam as we to make this in a leaf called arasa ilayai or don't remember exactly . I still remember me and grandmother we use to go somewhere and pick up these leaves for that recipes. Those days are really memorable and cherishable, care free life....
 Anyway before going to the recipe first i would like to thank Priya of Priya's easy n tasty recipes. I never got sprouts so good, she was kind enough to help me on this and this time i got it perfect as shown in the picture. She also has lots of innovative recipes using different sprouts, i have to say that her current ongoing event inspired me to prepare this with sprouts otherwise i would have done with just normal mung beans. To view her event details click here.
How to make sprouts:

Take 1 cup of mung beans or any other bean which you want to sprout, soak them in water for 1 whole night. The next day day morning filter the water completely, transfer the beans to another bowl, cover with a muslin cloth and leave it in the dark side of room for one day , you can see the sprouts coming out after 1 day which you can use it for your recipes.
Ingredients:
For the dough:
Rice flour- 1 cup
Milk- 1/2 cup
Water- 11/2 cups
Ghee-1 tsp
Oil- 4 tsp
Salt a pinch
For the filling:
Mung sprouts- 1/2 cup
Black jaggery- 3 tbsp
Grated fresh coconut- 1/4 cup
Ghee- 2 tsp
Cardamom powder-1/2 tsp
Method:
First prepare the filling by heating the ghee in a saucepan, add the coconut, cardamom powder and black jaggery. Then add about 1/2 tbsp of water. Keep the flame in medium to low and heat until it becomes liquid and runny, at this stage add the sprouts and mix well. Keep stirring and cook until the water is dried out. Switch off the flame and set it aside.

Now prepare the dough by mixing the flour, milk, water, ghee and salt in a non stick pan. Heat it in a medium to low heat, keep stirring continously without any lumps. Keep stirring until it reaches a sticky dough consistency. At this take it off from the stove and add the oil and mix well to form a smooth dough.
To make the kozhukatai, apply oil or ghee in your palm and rub well. Take a lemon size ball out of the dough, press it to a circle on a cling film, place the filling in the middle, close it and seal the edges using a fork. Steam them using idli plates or any other steamer for 15 minutes.
Serve warm or cold.
This recipe goes to the event Let's sprout hosted by Priya's easy n Tasty recipes.

This recipe also goes to my event Iftar Moments: Hijri 1431

This recipe also goes to the event Steamy Kitchen event hosted by Cooking Escapades

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