Kozhukattais are most loved and relished festival menu prepared in many households in Southern India. Its the main offering during Vinayaga/Ganesh Chaturthi to our most loved Elephant God .The Kozhukattais are steamed dumplings , which have an outer cover made of rice flour and inner filling is either sweet or salty . The sweet filling is generally made from a mixture of coconut and jaggery , while the salty ones are made from lentils. Both are very tasty and equally enjoyed . Even though its relished by all , many hesitate in attempting at home , since they find the process a little cumbersome . However one could make this sweet easily if the recipe given below is followed step by step.
Ingredients
Ingredients
For the filling
- Coconut (grated) 2 cups
- Jaggery 11/2 cups ,
- Cardamom (powdered) half teaspoon,
- Water one fourth cup
For the outer covering
- Rice flour 2 cups
- Water 2 1/2 cups
- Salt 1 teaspoona
- Gingelly oil 1 teaspoon
- Gingelly oil for greasing the palm
Method
Method
- In a deep pan or kadai , add water for making the filling . Add the jaggery , and mix well .When the jaggery dissolves, it froths and gives out a heady aroma.
- Add the grated coconut and cook in low heat , until all the moisture is absorbed. The mixture will become sticky when done. Remove from heat, add cardamom powder.
- Stir and keep aside to cool. When cool , take one or two teaspoon of the mixture and make round balls . Keep aside.
- Meanwhile , make the dough for the outer covering.
- In a kadai , heat water meant for the outer covering and add salt and gingelly oil to it. As it boils well , add the rice flour slowly and stir the whole mixture to make a pliable dough without any lumps. When the dough comes around the kadai without sticking , transfer to a damp cloth . Tie it and keep aside . When cool , knead the dough well . The dough is ready to made into small cups for the outer covering .
- Take a little of the rice dough and shape into a ball . Grease your fingers with some oil and shape into small cups . Add the coconut filling or balls and join the edges of the cup and give them the shape of a round kozhukattai . Repeat the same until the filling gets exhausted.
- Steam the kozhukattais in a steamer or idli vessel for about 10 minutes. Cool .
- Yummy kozhukattais are ready.
Note
- The rice flour can be home made or store bought . Before using the rice flour for the recipe , dry roast the flour in the kadai. Do not brown them.
- Kozhukattai moulds are available in the market . One could use them instead of making them by hand. Grease them before use.