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Beetroot Mani Kozhakkattai Recipe

This is a south Indian breakfast dish usually made with only rice flour and seasoned with coconut. I have give. A twist to it by adding a healthy edge to it with beetroot. The key ingredient in this is coconut as if not added the dish tastes bland.

  • Prep time:
  • 30 minutes
  • cook time:
  • 25 minutes
  • serves:
  • 3

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Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Recipe Notes

Do not make rice flour brown .

Tags

  • #Contest121
  • #COOKWITHCOCONUT
Ingredients

Ingredients For Beetroot Mani Kozhakkattai Recipe

Methods
  • 1. First dry roast the rice flour for 5 minutes on low flame. Cool and keep aside . Let the colour stay white .
  • 2. Now boil the Beetroot cook and a make a puree with 1 1/2 cups water.
  • 3. Take a pan add the Beetroot puree with salt and bring it to a boil.
  • 4. Now slowly incorporate the rice flour by constantly stirring it and make a dough without lumps. Knead it well.
  • 5. Now make small balls with greased palms and steam it for ten 15 minutes.
  • 6. Now heat oil for tempering add the mustard seeds first followed by urad dhal and hing.
  • 7. Let it become light brown then add the steamed balls and give it a good stir.
  • 8. Now grind coconut tamarind green chilli ginger to a coarse paste and add it to the steamed balls and mix well. Serve hot.
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