Kolukattai is a traditional Indian recipe done during Ganesh Chadhurthi festival. There are various versions of this Kolukattai, although sweet versions are the most famous ones and preferred as well. I personally like the spiced version. The authentic way of doing this is soaking rice, grinding it and then add spices and fry it. This is the method my grandmother and mum used to make. But it’s long and consumes precious time that most of us don’t have at our disposal. My version is a simple version that can be made in a jiffy and it tastes the same.
Rice flour – 1 cup
Water – 2 cups
Grated coconut – 2-3 tbsp
Broken dry red chillies – 2-3
Mustard seeds – 3 tsp
Urad dal – 2 tsp
Asafoetida – a pinch
Curry leaves – few
Salt to taste
Oil – 1 tbsp
- Heat oil in a heavy bottomed kadai. Once hot, add the mustard, urad dal, asafoetida, broken red chillies and curry leaves. Give it a stit.
- Add two cups of water, salt and bring to a boil.
- Once the water starts boiling, add the grated coconut and the rice flour while constantly stirring the mixture.
- At first it will look mushy, but reduce the flame and keep stirring and it will start to thicken.
- Continue stirring until it is almost dry and forms a doughy texture. Allow it to cool.
- Once it cooled enough to handle it with hands, take a lemon sized portion and press in your hand to get the shape as shown. Steam them for about 8-10 minutes.
- Hot & tasty Kara Kolukattais are done. Serve them steaming hot.
- I used idli steamer to steam the kolukattais, but you can use any steamer.
- Grease your palms with a little oil while pressing the dough in hands.
- You can serve them with any chutney but I like to have them as is.