Kozhukatta / Kozhukotta /Kozhukkotta- Easter Eggs

Ingredients

Rice flour/aripodi-1 cup

Jaggery -as required

Grated Coconut-3/4 cup

Crushed cardamom-3-4

Cumin powder-1/2 tsp

Pepper powder- 1 pinch(optional)

Ghee-1-2tsp(optional)

chopped nuts and raisins - (optional)

Preparation

Filling

1.Mix together jaggery and coconut .
2.Heat a pan and add the above mixture to the pan.

3.Stir,let the jaggery melt .

4.Add crushed cardamom , cumin powder , pepper powder and stir.
5.If you like aval (poha), you can also add aval  to this coconut - jaggery mixture and mix them all together properly[optional]

6.Add ghee and stir it for few more minutes.Switch off the flame and keep the mixture aside.
7.If you have time,take a small portion of this filling (it will be sticky, you can grease your palms with ghee) and make small balls and keep aside.[optional]

Dough

1.Boil one cup of water with salt and ghee (ghee is optional)
2.Sprinkle hot water little by little on  rice flour and mix well  using a spatula

3.When the dough is warm enough to handle, knead the dough and make it to a soft ball

4.The dough should not be too sticky.(The dough will be smooth but yet slightly sticky)

5.Don't let it cold

Kozhukatta(Placing the filling in to the dough)
1.Keep aside  two separate cups - one with 3 tsp ghee/oil  and  another one with warm water

2.Grease your palms with ghee and take one ball at a time and place it in your palm.
3.Make medium sized balls out of the dough

4.Press it with the other hand and make it thin.If  the dough is sticky,dip your fingers in the warm water.

5.Start folding it inwards in such a way that you get a cup shape

6.Place 1-2 tsp of the filling, ( or the filling balls you already prepared ) cover it and roll it back into a ball.
7.Dip your hands in warm water and ghee alternatively

8.Repeat the process with the rest of the dough and filling.

Steam the kozhukattas in appachembu/steamer for 9-10 minutes on medium - high flame. Keep it covered for 1 more minute. Serve warm.