Palak Kozhukattai is an amazing recipe with the goodness of spinach infused into the rice mixture and seasoned to a mildly spiced dough which is then steam cooked to a healthy power packed snack!

Palak Kozhukattai recipe:

Check out palak fritters

Some curries for rice with palak –Palak keerai masiyal,

Few of curries for chapathi with palak – Palak sepu vadi, Kashmiri Saag haddar yakhini,

Aloo gobi palak paratha,

Directions:

Soak Raw rice for 3-4 hours or even overnight.

Wash Palak leaves couple of times and put them in boiling water with a pinch of sugar. Switch off and cover teh vessel. Let it sit for 2-3 minutes. When it loses its stiffness and becomes soft, get the leaves out, strain and

grind it with soaked raw rice, salt, ginger, garlic and green chilli. Without adding water. Add water only if necessary.

Make it to a semi thick paste not very smooth but not coarse as well

Heat oil, splutter mustard seeds, urad dal and chana dal.

Drop in shallots and fry for a minute

pour in the Palak raw rice paste and keep stirring in simmer. until it is well combined and forms a ball like in consistency. switch off.

When it is warm enough to handle with your palms, take a small ball out of it , roll them

Take all the kozhukattais and steam cook in idli pan for 10 min in medium flame.

palak kozhukattai

Jinoo Jayakrishnan

palak kozhukattai

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Prep Time 3 hrs

Cook Time 20 mins

Total Time 3 hrs 20 mins

Course Main Course, Starters

Cuisine Tamilnadu cuisine

Ingredients

  

• 1/2 cup raw rice
• 5-6 spinach leaves
• a pinch sugar
• 1/2 inch ginger
• 2 cloves garlic
• 1 green chilli
• salt to taste
• 1/4 tsp mustard seeds
• 1/2 tsp chana dal
• 1/4 tsp urad dal
• 8-10 shallots chopped

Instructions

 

• Soak Raw rice for 3-4 hours or even overnight.
• Wash Palak leaves couple of times and put them in boiling water with a pinch of sugar. Switch off and cover teh vessel. Let it sit for 2-3 minutes. When it loses its stiffness and becomes soft, get the leaves out, strain and
• grind it with soaked raw rice, salt, ginger, garlic and green chilli. Without adding water. Add water only if necessary.
• Make it to a semi thick paste not very smooth but not coarse as well
• Heat oil, splutter mustard seeds, urad dal and chana dal.
• Drop in shallots and fry for a minute
• pour in the Palak raw rice paste and keep stirring in simmer. until it is well combined and forms a ball like in consistency. switch off.
• When it is warm enough to handle with your palms, take a small ball out of it , roll them
• Take all the kozhukattais and steam cook in idli pan for 10 min in medium flame.

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