On Vinyaka Chaturthi day or on Sankatahara Chaturthi , its a custom to make Kozhukattais . Vella Kozhukattais which are made in Tamilnadu , are rice dough dumplings with jaggery filling.
The Kozhukattais come with other types of filling too . Some have lentil filling , some are made of sesame filling. They are known as Modaks in other parts of India. In Maharastra , the modaks are made of dry coconut, nuts and poppy seeds .
The sweet version of kozhukattais are the most popular ones and is offered as neivedyam or as an offering to Lord Ganesha. The kozhukattais are a delight to eat and can be made quite easily at home. Generally the kozhukattais are prepared in odd numbers, as its considered sacred according to Vedic culture.
About a decade ago , the rice flour for the kozhukattais were made at home . Nowadays as the rice flour is easily available at super markets , one can buy the most reliable brand and use them for the outer covering .
Here’s a tried and tested recipe , which never fails from Cook and See.
Ingredients For the outer covering of the Kozhukattai Rice flour 1 cup Water 1 cup Salt 1 teaspoon Sesame oil 1 teaspoon For making the filling Coconut gratings 2 heaped cups Cardamom 3/4 teaspoon Jaggery 3/4 cup Water 1/4 cupIngredients
Method to make the Poornam or filling
Method
In a thick bottomed kadai , add water . Add the jaggery and melt in medium heat.
As the jaggery dissolves and mixes well, cook for some time . It will froth up and give out a nice aroma .
Add the coconut gratings . Mix well and stir . Let it cook for few minutes .
The whole mixture will thicken and become sticky . Remove from heat and add cardamom powder . Mix and keep aside to cool.
When it cools, it will thicken further.
Method to make the outer covering
In a thick bottomed vessel , add water and heat . When it starts boiling , add salt and oil.
Add the rice flour slowly into the boiling water and stir vigorously. The batter will smoothen and start cooking . Stir well till all the water is absorbed and till it becomes a smooth dough.
Sometimes , the rice flour may require more water , so keep a extra half a cup of hot water , ready.
Switch off the gas flame.
Take a wet cloth, spread it over a plate , empty the cooked flour onto the cloth . Tie it up into a bundle and keep aside to cool.
When cool , untie the bundle and knead the dough well.
To make the Kozhukattais.
Grease your fingers and palm in sesame oil.
Take a small sized ball from the well kneaded flour and with your fingers , shape into a small cup .
Add a teaspoon of jaggery mixture into the cup . Bring the edges to the centre and give the classic kozhukattai shape.
Repeat for the rest of the dough.
Heat a idli vessel or a electric cooker on steam mode .
Take a greased banana leaf , put it on top of a broad vessel, arrange 10 to 12 kozhukattais and steam for 12 minutes on medium flame.
Cool and remove .
Kozhukattais are ready .
Enjoy.
Note
Kozhukattai moulds are available in the market . they can be used to make kozhukattais .
Rice flour can be made at home too .
Soak one cup of rice for 2 hours. Rinse it well and drain .Dry in a clean cloth.
Dry in shade and when it is completely dry, powder it fine in mixie or processor .
