This pillayar chathurthi i decided to make kozhukattai with rice flour.Sometimes i do make with soaked and ground rice for which i have posted a recipe already here Vella Kozhukattai.This version is little simple with the store bought flour.You get special flour kozhukattai also or you can use idiappam flour which also yields soft kozhukattais.
You will Need(for the filling)
Transfer in to another flat vessel and steam the next batch of kozhkattais.
You will Need(for the filling)
- One cup Scraped Coconut
- One cup powdered Jaggery
- A pinch of Cardamom powder
- One cup Water
- One cup Rice flour
- One tsp Gingelly Oil
- A pinch of Salt
- Soak jaggery in half a cup hot water until it dissoleves and filter for impurities.
- Heat it until it becomes a thick syrup.(If the jaggery is good you can add it direct to the coconut and heat both together.)
- Add the scraped coconut,cardamom powder and heat until it becomes thick and could be rolled in to a ball.
- To make the outer dough.Heat water with one tsp gingelly oil and a pinch of salt.
- Add the flour little by little and mix it in to stiff dough.(adjust the water quantity if required)
- Let it cool for some time and when it is warm knead it into a soft dough.Keep it covered.
- Apply oil in your hands while making the kozhhukattais.Take a small portion and make in to a soft ball .
- Start pinching the sides and spread the dough to make cup shaped moulds.
- Place a ball of the filling and cover from all sides to make kozhukattai shape.
- Make about 15-20 kozhukattais in batches.Keep the rest of the flour closed so that it does not become dry.
- Steam it for 10 minutes when the outer layer is little shiny then it is cooked.
I am posting the uppu kozhkattai(salt kozhukattai) under the same post because the outer flour is the same for both sweet and salt version.In fact me and my daughter like this salt version than the sweet kozhukattai.
You will Need
- One cup Urad dal
- 3-4 Green chillies
- Few Curry Leaves
- Salt to taste
- One tbs Oil
- Pinch of Asafoetida
- Lemon juice(optional)
- Soak urad dal for one to two hours.Grind dal with salt,chillies and few curry leaves in to a coarse paste.Do not add water to grind.
- Place the paste into steaming or idli plates and steam it for ten minutes.
- Take it out allow it to cool and crumble it with your hands or if it is hard just whisk in the mixer for a second and it will crumble well.
- Heat Oil crackle mustard seeds and asafoetida and add urad dal and mix well.Add a little lime juice if you prefer.(it adds to the taste)
- Take a small portion of the outer dough make it to soft ball and pinch from all sides and make a larger cup like moulds than the sweet kozhukattai.Oil your hands while your making the moulds.
- Place two tsp of filling and seal the edges.Dip your fingers in water to seal the edges.
- Steam it for ten minutes and transfer to a bowl and keep it covered as the outer dough might get dry if kept open.
we too make the same. lovely pics :)
wow....happy ganesh chaturti to u n ur family.
Hi Uma, I am a subscriber of ur blog.Of late I am not receiving any updates from here any idea what must have gone wrong. Is it trouble with blogger.
Hi meena have you changed your e mail id,setting anything?i am not able to guess why?
you can try subscribing again.
Thank you for this recipe..i am making this for the first time...hope it comes out well....
I have made these kozhukkattais all these years, but I don't know how to share a recipe to friends and family. Now I refer your website to everyone. Thanks!!!
thanks for the tips and information..i really appreciate it.. http://7-min.com/himalayan-salt-water-flush-recipe/
Hi.. I wanted to request you to please add more of your recipes to your pinterest board. I'm your follower there and there's hardly 1-2recipes. Thanks
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