Ingredients
1.Jaggery-0.75 cup
2.shredded coconut-1 cup
3.water-0.5 cup
4.Raw rice-1 cup
5.oil-4 tsp
2.shredded coconut-1 cup
3.water-0.5 cup
4.Raw rice-1 cup
5.oil-4 tsp
Method
1.Soak the raw rice in adequate water for 4 to 5 hours.
2.In a dry vessel add jaggery and 1 tsp of water and stir it frequently and smash the jaggery well.
3.Once the jaggery comes to boil add shredded coconut and stir it well and allow it to cook for 2 mins.
4.Switch off the flame and transfer the purnam into a bowl.(If it is exposed to too much heat it will become hard).
5.After 4 to 5 hours drain the water and wash it well.
6.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
7.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
8.In a dry pan in a medium flame add 2 tsp of oil and the batter and stir it continuously so that it just combines well and it will roll out like chappathi dough.
9.Meanwhile just roll the purnam into small small round pieces and keep it ready.
2.In a dry vessel add jaggery and 1 tsp of water and stir it frequently and smash the jaggery well.
3.Once the jaggery comes to boil add shredded coconut and stir it well and allow it to cook for 2 mins.
4.Switch off the flame and transfer the purnam into a bowl.(If it is exposed to too much heat it will become hard).
5.After 4 to 5 hours drain the water and wash it well.
6.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
7.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
8.In a dry pan in a medium flame add 2 tsp of oil and the batter and stir it continuously so that it just combines well and it will roll out like chappathi dough.
9.Meanwhile just roll the purnam into small small round pieces and keep it ready.
10.Then switch off the flame and Divide the kozakatai dough into medium sized balls.
11.Then apply small amount of oil(<1 tsp) in your hands(so that dough wont stick) then pat the dough and slightly start pressing in the middle and just turn it so that it will look like a bowl shape.
12.Now keep the purnam ball inside that bowl shape kozakatai and just cover all the ends into one single point.It will look like nose shaped.
13.Repeat the same process till the batter/purnam gets finished.
14.In a pressure cooker,in a medium flame add water(<0.5 cup),in a idly stand apply oil and keep the kozakatais and cover it and allow it to cook for 5 to 7 mins.It should be cooked like Idly(Dont apply weight).
15.Once when you are able to open the pressure cooker transfer all the kozakatais into a plate and serve it.
16.Vella Kozakatai/Jaggery Kozakatai is ready to serve.
Vella Kozakatai/Jaggery Kozakatai is usually a very common nyvadham.
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