Carrot Aval Kozhukattai/Carrot Poha Dumplings
Carrot Aval Kozhukattai:
Today’s recipe will be a tiffin/snack recipe made with the healthy Aval or Poha as the main ingredient. This recipe is inspired from the recipe at rakskitchen.com( Recipe here ). These aval kozhukattais are very easy to make, healthy because they are steamed and an extra dose of health added to the recipe by the addition of carrots. Since my kid hates tempering of any kind, I have skipped tempering all together. When you run out of options for breakfast, dinner or evening snack, this is an apt choice at those times. It hardly takes 15 minutes to make and is absolutely yummy as such even without any accompaniment.
I kind of love poha or aval so much. My favorite aval recipes include the North Indian Poha, South Indian Aval Upma, Aval Pongal and now this one is on to the list. For readers interested to read aval recipes , click the below links to view the corresponding recipes:
For other breakfast/dinner ideas, click the below button
Preparation Method of Carrot Aval Kozhukattai:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Thick Aval/Poha: 2 cups
Carrots: 4 small
Green Chillies: 2
Salt: as required
Water: 2 cups
Turmeric Powder: 1/4 tsp
Grated Coconut: 4 tbsp
1. Powder aval in a mixer grinder. Set aside.
2. Grind carrots and green chillies to a fine paste with 1/2 cup of water. Set aside.
3. Mix the carrot chilli paste with the remaining 1.5 cups of water and heat in a pan.
4. When the carrot chilli water begins to boil, add turmeric powder and enough salt. Mix well.
5. Add the powdered poha/aval on a low flame and mix well. Let this cook for around 2 to 3 minutes when the whole water will be absorbed and an upma consistency is reached.
6. Allow this to cool and add the grated coconut. Mix well.
7. Wet your hands with water and start making lemon sized balls out of the mixture. Place these on a greased idli plate and steam for 5 minutes.
8. Start steaming only after the water is hot in the steamer. Take out and serve hot with any chutney of your choice.
1. If you want to temper, heat oil in a pan. Temper mustard seeds, urad dal and red chillies before adding the carrot chilli paste.