- Idiyappam powder - 1 cup
- Salt to taste
- Ghee - 1 tsp
- Kabuli Chana - 1 cup (soaked over night)
- Onions finely chopped - 1/2 cup
- Ginger & garlic finely chopped - 2 tsps
- Turmeric powder - 1/2 tsp
- Corriander powder - 2 tsp
- Chilly powder - 1 tsp
- Garam masala powder- 1 tsp
- Coconut milk - 1 cup thick milk and 2 cups of thin milk
(Note: the method of extracting coconut milk is explained in the recipe of banana stew and parippu pradhaman)
Method for making kozhukatta
Take the idiyappam powder in a big bowl and add ghee and salt to it. Pour hot water and mix it to make a soft dough (as soft as for chapati dough).
Make marble sized balls out of this dough and steam cook. Keep aside.
Method of Chana curry
Pressure cook the soaked Kabuli Chana with salt. In a Kadai sauté finely chopped ginger, garlic, onion till the onion is tender. Add chilly powder, coriander powder, garam masala powder. Stir well. Add the cooked Kabuli Chana along with the water. When it boils add the thin coconut milk.
Now add all the kozhukatta and stir well. Let it boil for 2 to 3 minutes. Add the thick coconut milk. Switch it off.
In a Kadai take 2 tbspoon oil and heat it. Add 1 tsp mustard, 1 or 2 red chilly, few curry leaves. Switch it off. Pour it in the curry.
You can add two or three spoons of finely chopped and fried coconut pieces (copra). You can also add corriander leaves.
This dish can be served as evening snacks. Recipes for breakfast