Milagu Kozhukattai

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Divide dough: Divide into 15-18 balls.

5. 5

   Shape: Grease palms. Roll each ball smooth.

6. 6

   Press slightly: Flatten each ball slightly or make a small dimple in the centre.

7. 7

   Prepare steamer: Fill steamer with water and bring to a rolling boil. Grease plates.

8. 8

   Steam: Place on greased plates. Steam covered for 10-12 minutes.

9. 9

   Add sesame oil: Once removed from steamer add a tiny drop of sesame oil on each. The pepper aroma is intense.

10. 10

    Serve: Milagu kozhukattai is peppery and aromatic. It is offered as prasad during Tamil festivals especially Karthigai Deepam. Serve with coconut chutney.