Masala Kozhukattai with Broken Wheat is a healthy, spicy and delicious snack or breakfast dish. Prepared from broken wheat this is a spicy version for those who prefer it so. This is also termed Pidi Kozhukkata as per shape and flavor. It is a twist from the normal rice kozhukattai that is very popular. Masala Kozhukattai with Broken Wheat is one of the tastiest and easiest dishes that can be prepared at home. You can enjoy the dish with sambar or chutney as a side dish but tastes heavenly with Brinjal Gotsu. I am sure you will love it. It can be had for breakfast or for dinner. Broken wheat is nutritious, rich in vital nutrients required for body. Nutritionists and dietitians recommend broken wheat as a substitute for rice. You can explore a well detailed recipe here.
After about 30 minutes, remove water from the soaked Bengal Gram Dhal, Red Chilli and grind them adding 2 – 3 tsp water and keep this paste separately.
Heat a cheenachatti and roast the broken wheat in medium flame. When colour of the broken wheat turns into golden, take it out from the cheenachatti and keep it aside.
Heat some oil in the cheenachatti and splutter mustard seeds. Then add black gram dhal, curry leaves and stir for some time. When colour of the mix turns into golden brown, add about 2 cups of water and required quantity of salt and let the water boil for about a few minutes.
Add the roasted broken wheat, grated coconut and asafoetida powder into the boiling water and stir it well. When the broken wheat is half cooked, then add the paste (already prepared with soaked Bengal Gram Dhal and Red Chilli) and stir it further for a few more minutes. Put off the stove and keep it for about 10 – 15 minutes in a plate or in the same cheenachatti itself.
After 10 – 15 minutes, stir the mix again and make small/medium sized rolls with the mix. Apply little oil in the round shaped pits of the idly steamer plates and arrange the rolls in the Idly steamer plates. Cover the idly maker with its cover and cook the rolls in medium flame for about 15 minutes. When the Kozhukkattas are cooked properly remove the Kozhukkattas to a serving plate.
The delicious dish is ready. Serve with any side dish of your choice.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.