Salt Bell Pudding Recipe - Kara BT Pudding
A vegetarian South Indian Recipes recipe with rice flour, water, salt - to taste. Ready in 50 min, serves 3.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Chettinad Style Uppu Mani Kozhukattai Recipe, we will first make the Kozhukattai dough
- 2
Heat water in a broad pan & add salt & oil
water(1 cup)salt - to taste - 3
Allow the water to boil
water(1 cup) - 4
When the water begins to boil, add the rice flour & mix it continuously until it forms a lump free dough
rice flour(1/2 cup)water(1 cup) - 5
Cover & cook it in slow flame for 5 mins
- 6
Once done allow the Mani Kozhukattai dough to cool down slightly
- 7
When the Kozhukattai dough is warm, knead it with your hands & add a teaspoon of gingerly oil if required and make a smooth dough
- 8
Grease your hands with oil & start shaping the Kozhukattai dough into small balls
- 9
Once done, steam the mani Kozhukattai in a greased idli plate for 10-12 mins on high heat
- 10
After 10 minutes of steaming the uppu mani Kozhukattai , it should have a glossy outer
- 11
Allow the kozhukattai to cool down completely
- 12
Once done, just before you are ready to serve, heat oil in a kadai, add the mustard seeds, urad dal and red chilies
mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 13
Allow it to roast and crackle and the dal turn lightly brown
- 14
Add the asafoetida, the curry leaves and the steamed uppu mani Kozhukattai
asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 15
Stir fry for a few minutes and turn off the heat
- 16
Serve warm
- 17
Serve the Chettinad Style Uppu Mani Kozhukattai Recipe for festivals like Ganesh Chaturthi and make the festival really special for your family
Nutrition Facts
Per serving
Rate this recipe
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Salt Bell Pudding Recipe - Kara BT Pudding
A vegetarian South Indian Recipes recipe with rice flour, water, salt - to taste. Ready in 50 min, serves 3.
Curated byAditi Iyer🇮🇳
Directions
17 steps- 1
To begin making the Chettinad Style Uppu Mani Kozhukattai Recipe, we will first make the Kozhukattai dough
- 2
Heat water in a broad pan & add salt & oil
water(1 cup)salt - to taste - 3
Allow the water to boil
water(1 cup) - 4
When the water begins to boil, add the rice flour & mix it continuously until it forms a lump free dough
rice flour(1/2 cup)water(1 cup) - 5
Cover & cook it in slow flame for 5 mins
- 6
Once done allow the Mani Kozhukattai dough to cool down slightly
- 7
When the Kozhukattai dough is warm, knead it with your hands & add a teaspoon of gingerly oil if required and make a smooth dough
- 8
Grease your hands with oil & start shaping the Kozhukattai dough into small balls
- 9
Once done, steam the mani Kozhukattai in a greased idli plate for 10-12 mins on high heat
- 10
After 10 minutes of steaming the uppu mani Kozhukattai , it should have a glossy outer
- 11
Allow the kozhukattai to cool down completely
- 12
Once done, just before you are ready to serve, heat oil in a kadai, add the mustard seeds, urad dal and red chilies
mustard seeds(1/2 teaspoon)white urad dal (split)(1/2 teaspoon) - 13
Allow it to roast and crackle and the dal turn lightly brown
- 14
Add the asafoetida, the curry leaves and the steamed uppu mani Kozhukattai
asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 15
Stir fry for a few minutes and turn off the heat
- 16
Serve warm
- 17
Serve the Chettinad Style Uppu Mani Kozhukattai Recipe for festivals like Ganesh Chaturthi and make the festival really special for your family
About this recipe
A vegetarian South Indian Recipes recipe with rice flour, water, salt - to taste. Ready in 50 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
