Thursday, August 28, 2014


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).
So here goes the recipe of Mothak  / Steamed Rice dumpling filled with sweetened coconut stuffing ..
Vella Poorna  Kozhukattai:
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
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
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
 Oil – 2 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.
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.


Recipe world said...

Yummy Kozhukattai..wish you happy festival :)

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