பச்சரிசி கொழுக்கட்டை(Rice kolukkattai)

Ingredients for Rice Kolukkattai :

For the Cover : 

Raw Rice : 1 Cup,

Water - 1- 1/2 Cups,

Gingly Oil - 2 Tsp.

For the Jaggery Coconut Filling :

Jaggery - 1 Cup,

Grated Coconut - 2 Cups,

Cardamom Powder - 1 /4 tsp.

Method to make Rice Kolukkattai :

1. For the Cover :

Take a cup of Raw Rice and soak it for about 6 hours. Add a cup of water to the rice flour and grind it softly. Add an half cup of water to mix up the rice well.

2. Take a Non Stick Tawa, Pour 2 Tsp Gingly Oil then add rice flour, a pinch of salt and boil it in a medium heat. The flour should not be sticky on the pan. It should be rolled and make into a smooth consistency dough. The dough will be smooth but yet slightly sticky. Then keep this flour into a wetted cloth and cover it well. Dont let it get cooled.

3. For the Jaggery Coconut Filling : 

Take a Bottom Weighted Skillet, pour some water then add finely grated Jaggery. Then in low heat, saute until the jaggery melts and the mixture thickens. If it does not thicken well, add a little rice flour along with little drops of ghee. Remove the dirts with filtering the jaggery water.

4. Take a frying pan then add the grated coconut, filtered Jaggery water, Cardamom Powder to the mix and toss well.

5. Kolukkattai :

When it is cooked take a small piece of this filling and make a small ball. It will be sticky, you can grease your palms with ghee. Now Jaggery Coconut Filling is ready. Then take the prepared rice flour, grease your palms well and make a small pieces from the dough. Rotate the dough and make it like a smooth ball. Then dipping the ball with your fingers. It should like a tiny vessels. Then insert the Jaggery coconut filling that you made. Slowly make the ends together over the top of the filling. Pinch the top to brings it together. The shape is look like a beak. Now steam them for 10 minutes. 

Raw Rice Kolukkattai is ready to serve.