Tamil Nadu breakfast — savoury peppercorn kozhukattai — digestive and warming.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Dry roast black pepper and cumin: In a dry pan roast 2 tsp black peppercorns and 1 tsp cumin seeds 2 minutes until fragrant. Crush coarsely in a mortar — keep them quite coarse.
Make rice flour dough: Mix 2 cups rice flour with 1.5 tsp salt. Add 1.5 cups boiling water gradually. Knead into a smooth dough.
Add pepper-cumin to dough: Knead the coarsely crushed pepper and cumin into the dough along with a pinch of asafoetida and 1 tsp sesame oil.
Divide dough: Divide into 15-18 balls.
Shape: Grease palms. Roll each ball smooth.
Press slightly: Flatten each ball slightly or make a small dimple in the centre.
Prepare steamer: Fill steamer with water and bring to a rolling boil. Grease plates.
Steam: Place on greased plates. Steam covered for 10-12 minutes.
Add sesame oil: Once removed from steamer add a tiny drop of sesame oil on each. The pepper aroma is intense.
Serve: Milagu kozhukattai is peppery and aromatic. It is offered as prasad during Tamil festivals especially Karthigai Deepam. Serve with coconut chutney.