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kolakattai


Course : Indian
Source:
Serves: 4
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a traditional south indian tiffin item ( taken as dinner also )is enriched with vegetables by the author to enhance it's nutritional value.
 

Ingredients:


1 cup rice rava

1/2 cup grated carrot

1/4 cup corn shredded

1/4 cup finely chopped capsicum

2 medium finely chopped green pepper

1 piece finely chopped ginger

1 bunch finely chopped kariveppilai ( south indian herb)

1 bunch finely chopped coriander (south indian herb)

1/2 teaspoon mustard seeds

1 teaspoon cooking oil

1 teaspoon salt

2 cups water
 

Preparation / Directions:


HEAT A PAN ON ASTOVE . POUR OIL . WHEN HOT ADD MUSTER SEEDS. ALLOW THE SEEDS TO SPLIT WITH NOISE . IMMEDIATELY ADD GREEN PEPPER, GINGER, CURRY LEAVES (KARI VEPPILAI) . SCALD LIGHTLY. ADD CARROT, CAPSICUM, CORNSEEDS, AND POUR WATER . WHEN IT BOILS ADD SALT AND RICE RAVA. COOK IN MEDIUM HEAT TILL THE ENTIRE WATER GETS ABSORBED. PUT OFF THE FIRE. SPREAD THE MASS OR PULP IN APLATE . CLEAN AND WIPE YOUR PALMS. GREECE YOUR PALM WITH COOKING OIL . TAKE SMALL PORTION OF THE PREPARED PULP AND MAKE A ROUND BALL. SAME WAY MAKE BALLS OR KOLAKATTAIS WITH ENTIRE PULP. GREECE A PAN .ARRANGE KOLAKATTAIS. STEAM THEM IN A STEAMER. YOU CAN STEAM THEM IN APRESSURE COOKER WITHOUT PUTTING THE WEIGHT. STEAM FOR FULL 10 MINUTES. KEEP IN THE STEAMER FOR 5 MORE MINUTES AFTER PUTTING OFF THE FIRE.

 

Nutritional Information:

TOTAL CALORIES-- 60 ,VIT.A, FROM CARROTS AND FIBRE FROM CORNS CAPSICUM YIELDS COLOR APPEAL. STEAMING MAKES THE DISH EASY TO DIGEST.

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