Kozhukattai is a must for Pillaiyar Sadhurthi along with sundal & vadai is offered to Lord Ganesh. There are many varieties of kozhukattai, some sweet some savoury. The most common form is vella kozhukattai, thats sweet modak with coconut and jaggery filling. Today i will sharing a traditional method of making the kozhukattai dough / “mel maavu” along with a simple pooranam recipe which literally involves no cooking and just takes few minutes to make. This theeni kozhukattai is a favorite of my sister Malarvizhi, this will on list every time when she visits us? living abroad with all those fond memories!
Kozhukattai Recipe – Mothagam Recipe – Vella Kozhukattai Recipe – Tamil Nadu Style Vella Kozhukattai – Theeni Kozhukattai Recipe – Vinayagar Chaturthi Recipes – Ganesh Chaturthi Recipes – Modak recipe – Modagam Recipe – Easy Indian Festival Recipes – How to make modakam – How to make modak – கொழுக்கட்டை மாவை இப்படி செய்தால் விரிசலே இருக்காது – கொழுக்கட்டை மேல் மாவு – Kozhukattai recipe in tamil
Normally the kozhukattai dough / outer covering for the dumpling is made with rice flour which is a tedious process that involves soaking grinding, sieving and then the dough making. I have already shared a few recipes of modak using rice flour and in this recipe we will learn to make the dough from batter.
VELLA KOZHUKATTAI RECIPE using store bought rice flour.
MOTHAGAM RECIPE using store bought Idiyappam flour.
SWEET KADALAI PARUPPU POORANAM RECIPE for filling.
Kozhukattai Recipe - Mothagam - Vella Kozhukattai Recipe for Ganesh Chaturthi
Ingredients
For the dough
- 1/2 cup Raw rice
- 1 cup Water
- 1/4 tsp Salt
- 1/2 tsp Oil
- 1 tsp Oil for shaping
For filling
- 1 cup Fresh Grated Coconut
- 2 tbsp Sugar
- 1/4 tsp Cardamom powder
- 1 tbsp Cashews finely chopped , optional
Instructions
Prep work
- Soak raw rice in enough water for 2 hours.
- Grate fresh coconut, powder the cardamom & finely chop the cashews.
To make the filling
- In a small bowl, mix grated coconut, sugar, cardamom powder and nuts. Keep this filling ready.
To make the dough
- Rinse the soaked rice a few times and drain all the water and reserve the rice.
- Take the soaked rice in a mixer jar, add 1/4 tsp salt along with 1/2 cup water. Reserve the other 1/2 cup water for later.
- Blend to make a smooth batter.
- Heat a pan and pour the batter along with 1/2 cup water and 1/2 tsp oil.
- Stir over low medium flame, the batter will absorb all the water as it cooks and gradually thickens.
- In about 5 to 6 minutes it will roll into a thick mass. The texture that we need is a non sticky soft dough.
- Check the dough by touching with your fingers. If it looks sticky, then cook a little longer or until its non sticky.
- Once it reaches the right texture, immediately switch off and transfer the dough to a bowl.
- Once it is warm enough to touch, grease your palm with some oil and knead applying pressure.
- Cover the dough with a damp cloth or plate to keep it moist. There are chances for the dumpling/kozhukattai to break open if the dough dries out too much.
- To shape the kozhukattai, take a small portion of the dough and roll it into a ball. Press with your thumb and run your fingers at the tip to form a cup.
- Stuff the cup with some filling that we made earlier and gather the edges to seal.
- Place them over a idli steamer plate lined with damp cloth or place them directly over the plate greased with little oil.
- Fill the idli pot with some water and stack the idli plates.
- Steam for 10 - 12 minutes over medium high flame.
- When done, remove the kozhukattai from the plate and serve.
- Store them in hot packs for day or refrigerate for 2 days.
- If you wish to re-heat, wrap them in a wet paper towel and microwave for 15 seconds.
There are few other varieties of kozhukattai recipe to try from our blog.
Easy Kara Pidi Kozhukattai – Kara Kozhukattai
Sweet Pidi Kozhukattai Recipe – Ganesh Chaturthi Recipes
Uppu Urundai – Upma kozhukattai
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