Just like last year, this year's kozhukattas were also a last minute affair. What is different, you may ask? Well, this time the outer covering has a new ingredient, 'oats'.
Powdered oats – ¼ cup
Rice flour – ⅛ cup
Melted jaggery – ¼ cup + more to taste
Grated coconut – ¼ cup
Cardamom powder – 1 tsp
Salt – ¼ tsp
Water – 2 tbsps for the jaggery and more for the dough
Heat a small pan on medium heat and toast the oats for 3-4 minutes (while tossing occasionally). Keep the oats aside, to cool. To the same pan, add the jaggery and 2 tablespoons of water and allow it to come to a boil. Reduce the heat and add the coconut. Add the cardamom powder and keep stirring until all the water has reduced and it forms a sticky mixture. Keep aside.
idly vessel (or any steamer) and cook for 7-10 minutes or until done. Remove and serve hot.
Note: The measurements, especially for the jaggery and coconut are approximate.