Kozhukattai recipe with kadalai paruppu pooranam, a conventional dish made for Vinayagar chaturthi pageant.
Try my straightforward mothagam recipe with simply coconut, jaggery and don’t forget to learn my full information to have fun vinayaga chaturthi.
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Secret for softness
Sure, the readymade idiyappam flour accessible at grocery shops is the helpful and finest for the kozhukattai outer layer and the result’s a very tender kozhukatais.
You don’t want kozhukattai flour commercially accessible nowadays. Higher than that, simply purchase high quality idiyappam flour. As it’s a processed flour, it offers softest outcomes.
If you wish to put together rice flour from scratch, you may as well do it, take a look at my publish on how you can make rice flour. You need to use it on this kozhukattai recipe.
You’ll be able to even put together this 2 days earlier than and use it for the pageant.
Stuffing
The stuffing we make is all the time chana dal pooranam (kadalai paruppu pooranam). It has coconut too. We make a big quantity and revel in as such too.
Kadalai paruppu pooranam
Kadalai paruppu pooranam recipe – candy pooranam recipe – Scrumptious stuffing for mothagam with chana dal, jaggery and coconut.
20 minutes
Kozhukattai dough ideas
Why my kozhukattai pores and skin breaks?
Preserve the dough lined all of the occasions. Don’t let it dry. If the dough is moist, it can by no means break.
Don’t maintain in fridge or maintain for very long time after shaping/ stuffing the kozhukattai / mothagam.
At all times boil water earlier than inserting the kozhukattai inside steamer.
Why is my kozhukattai pores and skin rubbery?
Use good high quality, course of rice flour. Idiyappam flour, kozhukattai flour works finest. You can too use do-it-yourself rice flour. The bottom line is to make use of processed rice flour, good high quality rice flour for making this kozhukattai recipe.
How you can get softest kozhukattai?
Use boiling scorching water, sufficient to get tender dough. The dough ought to get cooked as you put together. This ensures finest tender kozhukattai.
The dough ought to neither be tight nor be sticky. Modify water or add one or 2 tablespoon flour to stability.
Use beneficiant sesame oil whereas making ready dough.
Why my kozhukattai turns dry after steaming?
As soon as cooked, maintain it lined in a container to keep away from drying.
Associated posts
Recipe card
Kozhukattai recipe
Kozhukattai recipe with kadalai paruppu pooranam – Fast video publish with detailed step-by-step photos for Vinayagar chaturthi pageant.
Components
For kozhukattai dough
- 1 cup Idiyappam flour or good high quality rice flour/ Do-it-yourself rice flour
- 1 & ⅓ cup cup Water as wanted
- 1 teaspoon Sesame oil
- Salt as wanted
For poornam
- ½ cup Chana dal kadalai paruppu
- 1 cup Jaggery powdered
- ½ cup coconut grated
- 2 cardamom
- 1 pinch salt
Forestall your display from going darkish
Directions
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Boil water with salt, oil firstly (mine had salt in it so I dint add any salt).
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Take the flour in a broad vessel. Add the boiling scorching water little by little and blend with the assistance of a ladle.
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Let it cool for about 5 min, or till heat sufficient to deal with.
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Knead to make a easy dough. The consistency must be like our chapatti dough, non sticky.
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Preserve lined till you employ to forestall drying. Make small lemon sized balls with the ready dough.
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For every step or each time wanted, grease your fingers with sesame oil.
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Roll the stuffing additionally similar sized balls. I’m exhibiting with candy pooranam(stuffing).
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Take a dough ball and begin flattening the ball along with your fingers round he sides as proven within the image.
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Then proceed in direction of the centre of the ball so that you just make a bowl form as proven within the image. Now maintain the stuffing inside.
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Collect all the edges and pinch collectively within the center and make a kozhukattai (mothagam) form. Refer the second video to see how you can form.
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Now comply with the process to make some 8 and prepare it in a idly plate as proven or in a steamer and steam cook dinner for 10 – 12 minutes.
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Now fastidiously take it out from the idly plate and your kozhukattais are prepared!
Candy stuffing
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Soak chana dal for an hour. Strain cook dinner dal with water simply to immerse it (Little much less can also be nice) as much as 5 whistles.
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Drain water if any, calm down and grind in blender or mash it with masher simply to make it a paste and maintain apart.
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Then once more begin heating the jaggery syrup (wash the vessel as it can have impurities). When it begins boiling, at one stage, the syrup will get frothy.
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At this stage add the bottom dal paste, salt and coconut. Stir constantly with out forming any lumps.
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Add cardamom powder and blend completely.
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Preserve Stirring effectively until the combination will get thick begins leaving the edges of the vessel.
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Word that water we’re including must be very much less. The lesser we add water to jaggery, sooner the stuffing will prepare.
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It may be little free like kesari, later it can turn into thick because it cools down.
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As soon as cooled, make equal sized balls in order that it is going to be straightforward to make kozhukattai later.
Video
Notes
- Preserve the dough all the time closed and attempt to end making the kozhukattais as quickly as attainable as protecting for very long time might result in cracking/dry kozhukattais.
- To test if the kozhukattais are performed : The outer layer would have modified shiny.
- Boil water effectively for making dough. The rice flour dough ought to get cooked ¾th, then solely the dough can be not sticky and in addition tender after cooking.
- Including oil within the water/whereas making dough offers softer kozhukattais.
- Grease your fingers generously every time you make kozhukattai, work on every (knead) simply earlier than shaping to get it easy.
Pooranam preparation
1. Soak chana dal for minimal an hour to start with.
2. After that, strain cook dinner dal with water simply to immerse it (Little much less can also be nice) as much as 5 whistles.
3. Drain water if any and funky right down to grind in blender. You can too mash it with masher simply to make it a paste.
4. Take jaggery in a heavy bottomed vessel. Then pour water simply sufficient to immerse jaggery.
5. Warmth it and when jaggery dissolves utterly, filter it in a steel strainer to take away impurities if any.
5. Then once more begin heating the jaggery syrup (wash the vessel as it can have impurities).
6. When it begins boiling, at one stage, the syrup will get frothy. At this stage add the bottom dal paste and coconut.
7. Stir constantly with out forming any lumps. Add cardamom powder and blend completely.
8. Word that water we’re including must be very much less. The lesser we add water to jaggery, sooner the stuffing will prepare.
9. Preserve Stirring effectively until the combination will get thick begins leaving the edges of the vessel.
Kozhukattai technique
1. Boil water with oil (add salt if the flour does not have salt in it. Mine had salt in it so I did not add any salt).
2. Take the flour in a broad vessel. Add the boiling water little by little and blend with the assistance of a ladle.
3. Let it cool for about 5 min.
4. After that, as soon as heat sufficient to deal with, knead along with your fingers to make a easy dough.
5. The consistency must be like our chapati dough, non sticky.
6. Preserve lined until you employ to forestall drying.
7. Make small lemon sized balls with the ready dough.
Shaping
1. For every step or each time wanted grease your fingers with sesame oil.
2. Make the stuffing additionally similar sized balls. I’m exhibiting with candy pooranam (stuffing).
3. Take a dough ball and begin flattening the ball along with your fingers round he sides as proven within the image.
4. Then proceed in direction of the middle of the ball so that you just make a bowl form as proven within the image.
5. Preserve the stuffing inside.
6. Collect all the edges and seal collectively within the center and make a mothagam form. Refer the video to see how you can form.
Now repeat the process to make extra kozhukattais. Every time, work with every dough ball. Knead it and easy it once more to make sure it stays easy.
7. Organize it in a idly plate as proven or in a steamer and steam cook dinner for 10 – 12 minutes.
8. Now fastidiously take it out from the idly plate and your kozhukattais are prepared!
There are numerous strategies of creating stuffing for a kozhukattai.
You’ll be able to put together the identical kozhukattai recipe, candy with coconut jaggery, chana dal or with sesame seeds as a substitute of chana dal. Salt model is with urad dal.
