Kozhukattai is the most popular dish in South India, it is a special dish served during Ganesh Chaturthi a popular festival for Lord Ganesh in India. Kozhukattai and modagam are made with rice flour stuffed with jaggery and coconut.
There are many varieties in kozhukattai like sweet kozhukattai, there are variations in sweet kozhukattai too, stuffed with chana dal and jaggery or coconut and jaggery or coconut and sugar.
Kara kozhukattai is a spicy one stuffed with urad dal and green chilis. Ellu kozhukattai stuffed with sesame seeds and jaggery powder. In this method, I have made the kozhukattai stuffed with jaggery powder and coconut.
How to make homemade rice flour for kozhukattai?
- For preparing rice flour for kozhukattai, it is recommended to use “maavu pacharisi” which is rich in starch and perfect for rice flour, apart from that you can use ponni pacharisi.
- Sona Masuri is suitable for rice flour for those living abroad. You can also use good quality basmati rice, which in my experience, has a lower amount of rice flour compared to other types of rice.
- Rinse the rice 2 – 3 times.
- Add the required amount of water and soak for 2 hours.
- Once done, drain the water completely, spread in a cotton cloth and dry for 15 – 20 minutes. You can also dry under the fan.
- The rice should not have water in it, but the moisture should stick to your hands.
- Place it in a mixer jar, grind to a fine powder.
- Sieve and add the unground rice with the next batch of rice, repeat until done.
- Dry roast for 2 – 3 minutes on medium flame, cool down and store for up to one month.
How to knead the flour for kozhukattai?
- For homemade processed rice flour, idiyappam flour or puttu podi, add the required flour and salt to a bowl, knead with hot water, until a soft dough is formed.
- For store-bought rice flour, cook in hot boiling water until a moist dough is formed, which is shared in this recipe.
Notes
- I added 1.5 cups of water, for 1 cup of store-bought rice flour, water quantity may vary according to the quality of rice.
- Once the water started rolling boiling, add the rice flour.
- Stir continuously to avoid burning, once it got a crumbly texture, turn off the flame.
- Knead the dough for 2 – 3 minutes to avoid cracks while making kozhukattai.
- Cover the dough with a damp cloth to prevent it from drying out.
- You can replace the oil with 1 tsp of ghee to enhance the flavour and taste.
- Jaggery can be adjusted according to your taste.
- There is no specific consistency for jaggery syrup, cook until it thickens.
Other Varieties – Ulundu Poornam Kozhukattai, Poornam Kozhukattai, Sweet Pidi Kozhukattai, Paal Kozhukattai Recipe, Pidi Kozhukattai, Sweet Neer Kozhukattai
Kozhukattai is the most popular dish in South India, it is a special dish served during Ganesh Chaturthi a popular festival for Lord Ganesh in India. Kozhukattai and modagam are made with rice flour stuffed with jaggery and coconut.
- 1 cup Rice flour
- 3/4 cup Jaggery powder
- 1 cup Coconut
- 1 tsp Oil
- 1/2 tsp Cardamom powder
- Salt as needed
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Boil 1.5 cups of water in a pan, add oil and needed salt.
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Now add rice flour and combine with a spatula.
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When it becomes crumbly texture, turn off the flame.
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Grease your fingers, knead the dough gently, make it a soft dough, cover with a damp cloth and keep it aside.
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Meanwhile, boil a 1/4 cup of water in a pan, add powdered jaggery, allow it to melt.
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Then add grated coconut, cardamom powder.
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Stir constantly for 10 to 12 minutes or cook until the water is absorbed. When done, let it cool.
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Grease your palm and take a lemon sized dough ball and flatten it.
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Place the filling in the centre, seal and make your desired shape.
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Steam cook for 8 to 10 minutes.
Method
Step by Step Pictures
1. Boil 1.5 cups of water in a pan, add oil and needed salt.
2. Now add rice flour and combine it with a spatula.
3. When it becomes crumbly texture turn off the flame.
4. Grease your fingers, knead the dough gently, make it a soft dough, cover with a damp cloth and keep it aside.
5. Meanwhile, boil a ¼ cup of water in a pan add powdered jaggery, allow it to melt.
6. Then add grated coconut.
7. Add cardamom powder.
8. Stir continually for 10 to 12 minutes.
9. Cook till the water is absorbed completely. Once done let it cool.
10. Grease your palm and take a lemon sized dough ball and flatten it.
11. Place the filling in the centre, seal and make your desired shape.
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12. Repeat the same for all Modak.
13. Place it in an idli pan.
14. Steam cook for 8 to 10 minutes.
15. Serve hot.
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