Kozhukattai Recipe

Kozhukattai recipe with step by step photos and a video. I have already posted Paal Kozhukattai and Dry Fruits Kozhukattai in my blog. So I wanted to post the Poornam Kozhukattai Recipe for everyone to try during this festival season. Traditionally, people make this poornam kozhukattai by using channa dal. For a change, I prepared this kozhukattai recipe with green gram, as it is healthy and tasty. So friends, try this healthy green gram poornam kozhukattai during this Vinayaka Chaturthi and share your comments!

Furthermore, I would like to share some of my suggestions, how to make the dough for kozhukattai recipe. Firstly, dry roast the rice flour for one minute or until the flour becomes hot over low heat. Because this step helps to keep the kozhukattai so soft. Now remove from the heat and keep it aside. Then heat a wide pan with water. Once it boils, add salt and ghee. Then add in rice flour slowly and stir continuously with the back of the ladle so no lumps are formed. Do this process over low heat. Keep this cooking until the dough comes together just like a ball. Now remove this mix to another bowl and let it cool so you can handle easily. Once it is cooled, knead once until you get a smooth dough. If you feel that the dough is too dry, sprinkle some hot water and knead.

Finally, in this recipe I have used store bought Idiyappam flour. But you can also use homemade rice flour.

Kozhukattai Recipe 2020-08-15 03:48:34

Kozhukattai Recipe

Serves 3
For Dough: 00:00
For Stuffing: 00:00
How to make kozhukattai by using kozhukattai mould: 00:00
Another method: 00:00
How to Steam the Kozhukattai: 00:00

Ingredients

• 1 cup store bought idiyappam rice flour
• 1&1/2 cups water
• 1 tsp or 1/2 tsp oil or ghee
• less than 1/2 tsp salt
• 1/2 cup (100 grams) moong dal
• 1/3 cup coconut pieces
• 3 cardamoms
• 1/3 cup powdered jaggery
• 2 tsp ghee
• oil for deep fry

Instructions

• Dry roast the rice flour for one minute or until the flour becomes hot over low heat. Remove from the heat and keep it aside.
• Then heat a pan with water, over medium heat. When the water starts to boil, add oil or ghee, salt and rice flour. (reduce the heat to low). Stir continuously with the back of the ladle to avoid lumps. Cook until the dough becomes like a ball. Then remove from the heat, transfer to a bowl and let it cool for some time. Now grease your hand with oil.
• Once the dough is cooled, knead once until a smooth dough. and keep it aside.
• Wash and soak the dal for 2 hours. Meanwhile, place the coconut pieces and the cardamoms in a mixie jar and grind it coarsely as shown in the picture. Then pressure cook the dal for two whistles with one cup of water. Turn off the heat and let the steam go all by itself. Open the cooker and set aside. Cool and drain the water (if any) completely. ( don’t waste that water, use it for soup or Kuzhambu)
• Place the dal in a mixie jar with jaggery and grind into little coarsely. Meanwhile, heat a pan with 2 tsp of ghee. When the ghee melts, add grated coconut and cardamom mixture and stir fry until it becomes dry. Switch off the heat and then add the dal jaggery mixture and a pinch of salt. Mix well until well combined. Now the Poornam is ready.
• First, grease the kozhukattai mould with oil or ghee. Then close or lock the mould. Now Place the dough ball in the cavity of the mould and press the dough along the surface of the mould, so that a space is made and remove the excess dough from the top and sides of the mould. Then place the poornam/stuffing in that space and then cover the top with small piece of dough. Now gently open the mould and remove the kozhukattai from the mould carefully as shown in the video.
• Now grease your hand with oil, place a ball of dough on your palm and flatten it into a small circle until 8 cm in diameter. Then place a ball of stuffing in the center or at one side and fold it with other side and press the corners properly. Repeat the same process for remaining flour balls also.
• Meanwhile, heat an idli pan or steamer with enough water. Arrange all these kozhukattais on a greased idli plate or on a steam plate and steam cook for about 12 to 15 mins or until fully cooked. Then remove from the heat and let it cool for some time and enjoy!

By Santhi Therese
The Indian Claypot

For Dough:

Dry roast the rice flour for one minute or until the flour becomes hot over low heat.

Remove from the heat and keep it aside.

Then heat a pan with water, over medium heat.

When the water starts to boil, add oil or ghee, salt and rice flour.
(reduce the heat to low).

Stir continuously with the back of the ladle to avoid lumps. Cook until the
dough becomes like a ball.

Then remove from the heat, transfer to a bowl and let it cool for some time.
Now grease your hand with oil. Once the dough is cooled,
knead once until a smooth dough. and keep it aside. Now the dough is ready.
Divide the dough in to small balls.

For Poornam:

Wash and soak the dal for 2 hours.

Meanwhile, place the coconut pieces and the cardamoms in a mixie jar
and grind it coarsely as shown in the picture.

Then pressure cook the dal for two whistles with one cup of water.
Turn off the heat and let the steam go all by itself.
Open the cooker and set aside. Cool and drain the water (if any)
completely. ( don’t waste that water, use it for soup or Kuzhambu)

Place the dal in a mixie jar with jaggery

and grind into little coarsely.

Meanwhile, heat a pan with 2 tsp of ghee.

When the ghee melts, add grated coconut and cardamom mixture
and stir fry until it becomes dry. Switch off the heat

then add the dal jaggery mixture and a pinch of salt.

Mix well until well combined. Now the ‘Poornam’ (stuffing) is ready.

How to make kozhukattai by using kozhukattai mould:

First, grease the kozhukattai mould with oil or ghee. Then close or lock the mould.
Now Place the dough ball in the cavity of the mould and press the dough along the surface of the mould, so that a space is made and remove the excess dough
from the top and sides of the mould. Then place the poornam/stuffing in that space and then cover the top with small piece of dough. Now gently open the mould and remove the kozhukattai from the mould carefully as shown in the video.

Another method:

Now grease your hand with oil, place a ball of dough on your palm
and flatten it into a small circle until 8 cm in diameter.

Then place a ball of stuffing in the center or at one side

and fold it with other side and press the corners properly.

How to Steam the Kozhukattai:

Meanwhile, heat an idli pan or steamer with enough water. Arrange all these
kozhukattais on a greased idli plate or on a steam plate and steam cook
for about 12 to 15 mins or until fully cooked.

Then remove from the heat and let it cool for some time and enjoy!