Name: Aali Kozhukattai recipe by Kaliraj Sampath Kumar at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Ingredients: Flax seeds – 100 grams; Jaggery – 150 grams; Badam – 50 grams; Red rice flour – 100 grams; Ragi flour – 100 grams; Grated coconut – 100 grams; Cardamom power – 1 teaspoon; Ghee – 2 teaspoon; Sale & Water – as per requirement

Ingredients Serving: 5

Flax seeds – 100 grams
Jaggery – 150 grams
Badam – 50 grams
Red rice flour – 100 grams
Ragi flour – 100 grams
Grated coconut – 100 grams
Cardamom power – 1 teaspoon
Ghee – 2 teaspoon
Sale & Water – as per requirement

Instructions

Dough: Mix both red rice flour & ragi flour separately in a bowl. In another bowl of water, add required amount of salt & ghee and let it boil for a while. Pour this water in the flour mixture and make dough (like chappati dough)
Stuffing: Roast flax seeds in an empty pan without oil and grind in a mixer grinder to make powder. Soak badam in water, remove the skin and cut in smaller pieces. Crush the jaggery and keep it in semi-powder form.
Mix the roasted & powdered flax seeds, chopped badam, crushed jaggery, grated coconut and cardamom powder in a bowl well so that all blend well together to make stuffing.
Take a small handful of dough and make a bowl shape with the help of ghee. Keep the stuffing inside the bowl shaped dough and close the edges (one can alternatively use readymade moulds). Steam till cooked (like how idly is made).
Aali (Flex Seeds) Kolukkattai is ready.

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