Ingredients (Makes 15 – 20)
1. Ground chicken – 400 gm
2. Oil – 1.5 tbsp
3. Onion – 1 medium, finely chopped
Ginger and garlic, finely chopped – 2 tsp each
Green chilly – 1, minced
Curry leaves – A few, chopped
4. Turmeric powder – 1/2 tsp
Chilly powder – 3/4 tsp
Coriander powder – 1 tsp
Pepper powder – 1/8 tsp
Garam masala powder – 1/2 – 3/4 tsp
5. Tomato – 1 small, chopped
6. Salt – To taste
7. Idiyappam podi – Around 1.5 – 2 cups
Salt
Fennel seeds – 1/4 tsp (optional)
Grated coconut – 1/2 cup (optional)
Water – As required
Method
1. Heat coconut oil in a kadai / cheena chatti over medium high heat. Add onion, little salt, ginger, garlic, green chilly and curry leaves. Saute until onion turns light brown. Add the spice powders numbered 4. Next add chopped tomato and saute until mushy. Add ground chicken, salt and mix well. Cook for 6 – 8 minutes until completely done. Break down any lumps while stirring. Check for salt and masala. Switch off.
To make kozhukatta
2. Heat some water in a vessel adding salt, fennel seeds and grated coconut. Add the hot water little by little to the rice flour until a smooth dough is formed (use a large spoon to make the dough). Roll the dough into medium sized balls and flatten them with your palm (you can grease your palm with little oil). Fill it with 1.5 tbsp chicken filling and reshape into a ball. Repeat with the remaining dough. Steam the balls in a steamer or idli cooker for about 13 – 15 minutes.
Add comment