Aval Kozhukattai (flattened rice) for Vinayaka chadurthi

Name: Aval Kozhukattai (flattened rice) for Vinayaka chadurthi
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 c aval; 2 tbsp oil; 2 tbsp channa; 1 tbsp urad; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 c onion finely chopped; 1 tsbp ginger grated; 1 tbsp green chile chopped; 1 tsp salt/ to taste; 1/4 tsp asafetida powder; 1 c shredded coconut; 1/4 c cilantrp chopped; 1/4 c curry leaves. Chopped

Lakshmi Sridharan Ph D @cook_19872338

USA

Easy to make aromatic spicy tasty kozhukattai with aval/poha. Kozhukattai is the center piece on the Prasad plate.#FA

Lakshmi Sridharan Ph D @cook_19872338

USA

Easy to make aromatic spicy tasty kozhukattai with aval/poha. Kozhukattai is the center piece on the Prasad plate.#FA

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Ingredients

40 mins

5 servings

2 caval
2 tbspoil
2 tbspchanna
1 tbspurad
1 tspmustard seeds
1 tspcumin seeds
1 conion finely chopped
1tsbp ginger grated
1 tbspgreen chile chopped
1 tspsalt/ to taste
1/4 tspasafetida powder
1 cshredded coconut
1/4 ccilantrp chopped
1/4 ccurry leaves. Chopped

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Steps

40 mins

1

Keep all ingredients within reach
2

Rinse the poha,/aval/flattened rice a couple of times. Soak in 4c water for an hour. Sqeeze the water out, Trasfner to a bowl
3

Over medium heat heat oil in skillet; roast channa, urad, mustard seeds and cumin seeds until aromatic..Saute onion, green chlie, ginger. let the onion brown
stir in asafetida and salt.. Add cilantro and curry leaves, shredded coconut. Mix well, after a couple ofminutes turn off the heat.
4

Mix the tempered sautéed ingredients with the aval. Knead a little, take 1/2c mixture, shape into a kozhukattai. Arrange them on a greased plate
5

Steam cook te kozhujattai in an idli cooker just as you steam cook idlies. Take enough water in the cooker for generating steam. Let the water boil. Place the kozukattai in the idli cooker. Steam cook covered. It may take about minutes for steam cooking. Turn off the stove. remove the kozukattai plate and let cool. transfer the modaks to a serving plate, Sprink[e freshly ground pepper you may garnish with chopped hol basil
6

Serve hot with your favorite chutney, coconut or tomato I served with tomato chutney

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Lakshmi Sridharan Ph D @cook_19872338

on August 28, 2025 21:28

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography