BETEL LEAVES / VETRILAI SPICY MASALA KOZHUKATTAI

Another unique recipe with betel leaves/ vetrilai in tamil from Sachu's kitchen. Betel leaves / vetrilai kuzhi paniyaram. Spiciness of betel leaves enhance the tate of kuzhi paniyaram. 

We prepare kozakattais, but  this is an unique one with vetrilai / betel leaves. The taste and spiciness of the vetrilai / betel leaves  fill your tounge with these steamed rice balls. And a herbally healthy breakfast. Don't miss out this “Herbal”  special.! 

Try out this unique Betel leaf kuzhi paniyaram and let me know your feed back.

INGREDIENTS

Good quality rice                         -  1 cup

Toovar dal                                   -   ½ cup

One ripe fresh coconut                  - 1 tbsp 

Betel leaves / vetrillai               -     4 nos(chopped)

Green  chillies                                 - 5 nos

Small onions                                                  - 10 nos

Salt                                              -   to taste

FOR SEASONONING

Oil                                                -   1 tsp

Mustard seeds                                 -  1 tsp

Urad dal                                          -   1 tsp

Red chilly                                         -  1 broken

Curry leaves                                       -1 sprig

METHOD

Wash rice well, drain the water completely and spread over a cloth.

Wash and soak toovar dal for half an hour.

Drain the water, spread over a cloth and powder into rava.

Blend the small onions,vetrilai / betel leaves, grated coconut and green chillies together and keep aside.

Heat oil in a frying pan season with mustard seeds, urad dal and curry leaves.

Add 3 cups of water and required amount of salt and allow it to boil..

When it starts boiling add ground betel mixture and the coarsely powdered rice dal rawa mixture.

Stir continuously from the bottom .

When all the water is absorbed cook for few more minutes at a lower flame .

Remove from fire and allow it to cool for sometime .

Make oval sized balls and steam for fifteen minutes .

Yummy , healthy vetrilai / betel leaf  kozhukkattais are ready to serve.

Serve hot with sambar or chutney .

NOTES

Adjust the quantitiy of the betel leaves according to your taste.

Adjust the quantity of green chillies according to the spiciness of betel leaves / vetrilai.

THIS RECIPE IS PUBLISHED IN AVAL kITCHEN TAMIL MAGAZINE.

FOR VIDEO OF THIS RECIPE CHECK OUT THE BELOW LINK

https://www.youtube.com/watch?v=fQyh0IfWhkQ