- Traditionally Modern Food

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In a wide heavy-bottomed pan add 1 cup of hot water and let it boil
When the water comes to a boil add idli rava and mix well
Let the idli rava cooks well. (if required, Add additional water in small quantity just for the rava to get cooked. Avoid adding extra water)
After the rava is well cooked add the jaggery and keep mixing well to avoid lumps
After the jaggery melts down add ghee, cardamom powder and mix well
At one stage when the dough becomes whole, turn down the flame to low and keep cooking till it comes together nicely
If you touch the dough with your finger it won't stick, that's the right consistency, cook till it reaches this stage
Switch off and let it cool down a bit
Grease the idli plates with little ghee and keep them ready
When you can handle the dough grease your hands with little water and make pidi kozhukattai
Add it to the idli plate. Avoid overlapping with one another
steam them for 7 - 10 minutes till they are done
Open the idli pan and let it cool off

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Always have hot water handy and use it only if required
Adjust jaggery according to your consistency but too much of jaggery may turn Kozhukattai soggy
Kozhukattai stays good for 2 days
Instead of using idli rava, you can also grind raw /Sona masoori rice coarsely
Rice flour can be used instead of Idli Rava. In that case, reduce jaggery quantity to half. Boil jaggery syrup and add rice flour, cook till turns into a non-sticky dough and make Kozhukattai
Avoid adding excess water as it will affect the Kozhukattai consistency
If you are not confident of the exact dough consistency to switch off, moisture your hand and your hand and take a small ball and roll and see, if it forms a ball then its the right consistency