Beetroot Kozhukkattai

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Serves
6
Preparation Time: 20 minutes
Cooking Time: 30 minutes
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Preparation Method

  • Soak rice, drain water completely and pound it.
  • Grate the beetroot.
  • Chop the cashew nuts into small bits.
  • Heat a pan with ghee.
  • Toss the grated beetroot until the raw smell goes.
  • Remove from fire. Add sugar, cardamom powder, cashew nuts and mix well until the sugar dissolves.
  • Combine rice flour, boiling water and knead a smooth dough.
  • Take a small ball and pat it to circles with the tip of your fingers.
  • Place a tablespoon of the beetroot mixture.
  • Fold to a semi circle and stick the sides.
  • Boil required amount of water in a steamer.
  • Arrange the kozhukkattaion an idli plate and steam it.
  • Serve hot.

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