Sweet potatoes never existed in my mind. I remember eating boiled sweet potato long back. I remember those rare times when we used to cook using firewood, these sweet potatoes were buried under hot coal. The peel was removed from the charred baked sweet potatoes and then eaten. It has been too long since then, and sweet potatoes had long been forgotten but the smell of the charred sweet potato remained in my memory. Few days back I happened to read about the benefits of sweet potato. Sweet potato has complex carbohydrates and is high in nutrition with protein, vitamins A and C, iron, and calcium. So thought I should try to include it in my diet. Boiled sweet potato sprinkled with rock salt did not fascinate me. So I tried to give it a little more sophisticated twist and now I am addicted to this recipe. Simple and easy to make and retains all the goodness. You will surely love this one.
Ingredients:
Sweet potatoes – 400 gm
Cooking oil – 2 tbsp
Red chilly powder – 1/4 tsp
Chaat masala – 1/4 tsp
Lemon juice from 1 lemon
Coriander leaves – few
Salt to taste
All ingredients are to taste and can be varied as per personal preference.
Preparation Time: 5 mins
Cooking Time: 30 mins (Includes pressure cooking time of 20 mins)
Serves: 2
Method:
Boil sweet potato. I pressure cooked it to one whistle. Peel and slice into round pieces. Pour oil on a hot tawa. Place the sliced sweet potato pieces on the tawa and roast until sides turn crisp. Flip the potato pieces and roast the other side also. When both sides are crisp enough, remove and place on an absorbent tissue paper. Put all the roasted pieces into a bowl and sprinkle red chilly powder, salt, chaat masala, and add lemon juice. Toss until all pieces get coated with the powders and lemon juice. Garnish with coriander leaves. Roasted sweet potato is ready to serve.
If you have a microwave, you could lightly brush the boiled sweet potato with butter and make sweet potato wedges in the oven. Since I am not familiar with the microwave, I do not know how exactly to do this. If you are familiar with cooking potatoes in the oven, you could follow the same steps with sweet potatoes as well.
For Filling:
Method:
Grease your hands lightly with some sesame oil. Take small lime-sized quantities of the rice dough and use your palms to make small rounds. Use your fingers to flatten the balls to make small cups (about 2 inches diameter). When you flatten to make cups, make sure that the thickness of the dough is even. Take about a teaspoon of the steamed dal filling and place it towards one half of the flattened dough. Take the other half of the flattened dough and carefully bring the edges together to seal and make a half moon shaped stuffed pouch that is sealed from the edges properly.
When you have finished making all of them, place them carefully in a steamer/pressure cooker (without weight). It is okay if they are placed one on top of the other but ensure none of the kozhukattai touches the edges of the steamer. Steam in medium heat for about 10-15 mins. Open the lid. Well-cooked kozhukattais will look glossy but would have turned pale in color. Take out from the steamer and wait to cool (2 mins). Kozhukattais will be sticky if you handle them immediately after taking out of the steamer. So ensure that you wait for a couple of minutes.
Notes: It is very important that you use the right kind of raw rice powder for this recipe. Otherwise, your kozhukatai might break or become hard. It should be raw rice that is finely powdered and not a coarse powder.
Chaat or salad? You decide. A recipe that you can put together easily and pass on as a snack or as a salad before a full-course meal.
Heat oil in an iron wok and add mustard. When the mustard starts to crackle, add chana dal, urad dal and asafetida powder. If you are adding curd chilies, add at this stage. When the dals turn light brown, add chopped green chilies/red chilies and curry leaves. Add the wet poha, add salt and mix well. Add grated coconut and mix. Ensure that you keep the flame low.
Ingredients:
Heat a griddle and spread a ladle full of batter on the griddle. Maintain medium heat. Drizzle 1/2 tsp of oil on the spread batter/dosa. When the sides of the dosa start turning brown (less than a minute), gently flip over the dosa using a spatula. Cook for less than a minute. Flip over to check if the dosa has become golden brown. Serve with 
Wash the green chilies, coriander leaves, and ginger. Be careful about the amount of ginger you use. Ginger can make the chutney fiery. I am not a ginger fan. So I usually use just enough to get a hint of ginger. If you like to use more ginger, use less of green chilies. Grind all the ingredients using sufficient water. I did not do a 
