On this festive day we offer
Mothagam / Kozhukattai for our Pillayar/Lord Ganesha.I make Kozhukattai on,
Sankatahara Chaturthi/ Sankashti, Amavasai,If any wish fulfilled I immediately
Prepare Kozhukattai.
On Vinayagar chathurthi day meant preparing poornam kozhukattais and ulundu kozhukattais were the only two offerings prepared Apart from the kozhukattais We usually prepare Payasam, Appam , Ulundhu Vada, Sundal, Raw rice Idly as Neividhyam. I always Prepare Kozhukattai using rice batter Sweet & Savory version of modak, and in tamil, it is kwon as Vella kozhukattai (sweet version) & Uppu Kozhukattai (savory version).
On Vinayagar chathurthi day meant preparing poornam kozhukattais and ulundu kozhukattais were the only two offerings prepared Apart from the kozhukattais We usually prepare Payasam, Appam , Ulundhu Vada, Sundal, Raw rice Idly as Neividhyam. I always Prepare Kozhukattai using rice batter Sweet & Savory version of modak, and in tamil, it is kwon as Vella kozhukattai (sweet version) & Uppu Kozhukattai (savory version).
Ingredients :
For Outer Cover : Dough Preparation
Raw Rice - 1 Cup
Salt - 1/4 Teaspoon
Oil - 2 Table Spoon +
( 1 Table Spoon while kneading )
Water - 2 Cups
Method:
1.Soak rice for at least 1 to 2 hours. Then grind it to a very
smooth batter by adding 2 cups of water.
2.Now add oil, and salt
to the batter and mix well. Heat pan, then pour this batter, Keep the flame in
medium low, and start stirring the batter continuously
3.Slowly the batter will start thickening, mix well
continuously so that no lumps are formed.
4.Once the dough is well cooked, if you touch the dough, it
shouldn't be sticky or can be easily made into balls without sticking to your
hands. Remove from fire and keep it covered.
5.Once cool enough to handle take little portion of the dough
and knead well with oil-greased hands or with wet hands to form a soft smooth
dough.
Note: Keep the dough covered all the time. As the out layer
can dry up quickly.
Vella Kozhakattai / Sweet Version : For filling : ( Pooranam
/ Sweet Filling )
Ingredients :
Grated coconut – 1 1/2 Cup
Grated Jaggery - 1 Cup
Cardamom Powder - 1/2 Tsp
Ghee- 1 Tsp
Water - 2 to 3 tbsp
Method :
1.Heat pan add water, then add jiggery,When the jaggery
dissolves completely in water, strain it to remove impurities.
2.Then again add this to pan, and allow it to boil for 2
minutes, then add grated coconut, then add elachi powder, and mix well and stir
well continuously till it roll like a ball and does not stick the sides of the
pan
3.Add ghee to it and mix well. Allow it to cool completely. Then
make Small balls out if it and keep it aside. The sweet filling / Thengai
Pooranam is ready.
For making the outer covering of Kozhukattai
1.Grease hands with oil, now take a dough ball ( small size
ball ), and start flattening it with your fingers around the sides, and
continue towards the centre of the ball, so that it forms a cup shape with all
sides of the same thickness.
2.Place the sweet filling ( Pooranam) in the centre, and
slowly gather all the edges of the cup together and Close the sides of
kozhukattai mavu gently in all the sides.
3. Now the pooranam is closed completely by the mavu. Remove the excess mavu from the tip to make modhagam
3. Now the pooranam is closed completely by the mavu. Remove the excess mavu from the tip to make modhagam
4.Repeat the same process for the rest of the dough and
pooranam.
5.Steam for about 10 to 12 minutes. You will see a glossy
coating over the modak / Kozhukattai when it is done. Allow it to cool
completely and transfer it to a container.
The yummy thengai
poorana kozhukattai is ready to serve and for neivedhyam
Ulundu Kozhukattai
The savory version of kozhukattai , which is made by stuffing
urad dal poornam, made for ganesha chaturthi.
Note: For Outer covering As said above..
For the filling
Urad Dal – ½ cup
Fresh Coconut – ½ cup
Green Chillies – 2
Curry Leaves – few sprig
Curry Leaves – few sprig
Oil – 2 tsp
Mustard Seeds – ½ tsp
Mustard Seeds – ½ tsp
Asafoetida – a pinch
Salt to taste
To make Ulundu Poornam for stuffing:
1. Wash and soak the
urad dal for 20 minutes. Discard the water, and rinse in fresh water again.
Drain completely.
2. Grind this along
with green chillies and curry leaves into a very coarse paste, without adding
any water.
3. Transfer into a
bowl, add salt and mix well.Make small balls out of the batter and press it to
small patties shape. Grease oil in idly plate and arrange the patties..
4. Heat oil in a fry pan.. Add mustard seeds, let it crackle and add split urad dal, , hing and curry leaves.
4. Heat oil in a fry pan.. Add mustard seeds, let it crackle and add split urad dal, , hing and curry leaves.
5.Now add the steamed dal and scraped coconut and stir well
for 5 to 6 minutes
6.Set aside to cool slightly by covering it with a damp cloth. Knead it to soft dough, once the dough is
still warm..
7.Grease your palms and pinch out small lemon sized balls out
of the dough. Now pat it slightly thin.
Shape into small oblong shaped balls.
8. Place 2 tsp of prepared filling in the
centre.And fold it to half of crescent shape and seal the edges.
9.Repeat this until the entire dough finishes.Place the
kozhukattais one by one in the greased idly plate.
Now, delicious
Ulundu Kozhukattais are ready.
2 comments:
Yummy Kozhukattai..wish you happy festival :)
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