Nombu kozhukattai (sweet & salt karadai)

Ingredients

1)SWEET KAARADAI & KOZHUKATTAI:

• Rice flour - 1 cup (heaped)
• Crushed jaggery - 1 cup ( level cup)
• Cardamom - 4
• Ghee - 2 teaspoons.
• Cow peas - 2 teaspoons.
• Chopped coconut - 1 tablespoon
• Water - 1 1/4 cup

2)SALT KAARADAI & KOZHUKATTAI:

• Rice flour - 1 cup (heaped)
• Ghee - 2 teaspoons.
• Cow peas - 2 teaspoons.
• Chopped coconut - 1 teaspoon
• Scraped coconut - 2 tablespoons
• Ginger (crushed) - 1/2 tsp.
• Chopped curry leaves - few
• Green chillies ( chopped) - 1/2 teaspoon.
• Water - 1 1/4 cup
• Oil - 2 teaspoons.
• Salt - as per taste
• Mustard seeds - 1/4 teaspoons.
• Urad dhal - 1/2 teaspoons.

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Preparation

• 1)SWEET KAARADAI & KOZHUKATTAI:
  Dry roast rice flour to a golden brown colour. Dry roast cow peas, boil in water and keep aside. Dissolve jaggery in water, strain to remove the mud and dust. Allow it to boil. Now, add the coconut pieces, ghee, powdered cardamom, cow peas and rice flour. Stir well till it becomes like a dough. When cool, make small balls out of it, grease your handwith oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. This is kaaradai. For sweet kozhukattais, make small long balls and steam for 10 minutes.
• 2)SALT KAARADAI & KOZHUKATTAI:
  Dry roast rice flour to a golden brown colour. Dry roast cow peas, boil in water and keep aside. Heat oil in a heavy bottomed pan, add mustard seeds and urad dhal. When golden brown, add ginger, green chillies and curry leaves. Add water and required amount of salt. Allow it to boil. Now, add the coconut pieces, ghee, cow peas and rice flour. Stir well, till it becomes like a dough. When cool, make small balls out of it. Grease your hand with oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. For salt kozhukattais, make small long balls and steam for 10 minutes.