- Channa dal – 150 gms
- Jaggery – 150 gms
- Coconut – 100gm (scrapped)
- Cardamom powder – a pinch
- Rice flour – 200 gms
- Water – 400ml
- Salt -As per taste
(soak channa dal for half an hour and cook along with a cup of water it in a pressure cooker for 6 immediate whistles and simmer for 10mins. Channa dal should be mashed in consistency, use masher for mashing it thoroughly)
Heat water(400ml) in a pan, (not boiling)along with salt and switch off the stove, add rice flour slowly in to the pan and stirr continuously to form a dough roughly, roll into dough well using hands(should be careful ,the dough might be hot to handle)
In an another pan, add half cup of water and jaggery and bring to boil.when jaggery melts ,boil it for another 10mins and filter when it cools down, now mix jaggery and mashy channa along with cardamom powder and adjust the consistency if it is too liquid, by cooking and bringing it to the consistency.
Roll the dough into balls and stuff the mixture inside. Steam the kolukattai in a steamer for 5 mins in high flame and 10 mins in slow flame.