After I moved to Singapore, I tasted Pau (Which is with plain flour). I thought it was close to our kozhukattai. Pau comes with different stuffings, both savory and sweet. I have tasted mixed vegetable stuffing in Pau and I kind of liked it. I wanted to try this for kozhukattai stuffing, of course with the Indian twist. It is perfect for a snack, starter, or appetizer. If you are not offering to god you can add onion or garlic to the stuffing. It is the perfect snack for a kids snack box or for after school. It is also simple to make.
Ingredients:
For Stuffing
Carrot – 1/4 cup
Beans – 1/4 cup
Peas – 1/4 cup
Coconut – 3 tablespoons
Green chilies – 1 (finely chopped)
Ginger – 1/4 teaspoon
mustard seeds – 1/2 teaspoon
Urad dal – 1 teaspoon
cumin seeds – 1/8 teaspoon
Coriander leaves – 1 teaspoon
Curry leaves – 5 (chopped finely)
ghee / Oil – 1 teaspoon
Salt to taste
For outer skin
Idiyappam flour – 1 cup
Salt to taste
Milk – 1.5 cup
Water – 1 cup
Ghee – 1/2 teaspoon
Oil for greasing idli plate
Method:
In a broad vessel add idiyappam flour and salt. Mix well. Boil milk and water. Add it to the flour.
Mix it with a spoon. When it is okay to handle with hand, make a smooth dough. Add ghee at the end and make a smooth dough. Until it is needed, wrap it with a wet cloth.
Heat oil. Add mustard seeds, urad dhal, cumin seeds, Green chillies, and curry leaves. Let it crackle. Add Carrot, beans and salt and cook it with 1 or 2 tablespoons water.
Add peas, Coconut and cook for another 2 mins. Add Coriander leaves. Switch it off.
Grease idli plate with oil. Grease your hand and take a small portion of dough and using your fingers start thinning outside and move in the side to make a cup like-shape (see the video for more details)
Keep 1 teaspoon of stuffing bring it together to get a modak shape. Arrange it in the greased idli plate.
Now steam it in idli cooker till it is cooked (8 to 10 mins) or you see outer skin looks glassy
Remove it and serve hot!
