3 KOZHUKATTAI VARIETIES | GANESH CHATURTHI RECIPES

    

Happy Ganesh chathurthi to all my blogger friends. Hope u all had a great celebration.. For the past one week I have seen all the blogs filled with kozhukattai posts  I was not able to do it. And now not too late ,iam posting the recipes of kozhukattai with a picture of celebration @ our home .. I’ve given the recipes of ellu pooranam , sweet pooranam & ulundhu kozhukattai which we make every year for chathurthi.. I learnt all these recipes from my MIL. ..Usually we make processed rice flour @home for the outer covering. This time i made the job easier with store bought rice flour . I have given some tips at the end of the post to get crack free kozhukattai . Hope it will be useful..Do try these recipes , enjoy and get the blessings from Lord Ganesh !! Ok, lets see how to make varieties of kozhukattai recipe with step by step pictures below.Before that,

Do check out this VIDEO for kozhukattai dough & shaping modak

Here is the picture of Ganesh chaturthi celebration in our house :)

             

Now coming to recipes with the required ingredients picture,

INGREDIENTS

FOR KOZHUKATTAI DOUGH
1 cup - 200ml

Rice flour – 1 cup Water – 1 + 1/3 cup  or 1.5 cups ( keep some excess hot water ready in hand) Oil – 1 tsp Salt –  1/2 tsp

METHOD

In a broad bowl , take the flour and add the salt.Mix well and set aside. Now in a bowl, take the required water and add a tsp of sesame oil. Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Add more water if required. Mix well and make a whole mass like chapatti dough. (initially u need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough..) Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying) .Cover it with wet cloth and lid , set aside. Have a look at this VIDEO for more details Always make the pooranam first & then make the outer covering..

ELLU KOZHUKATTAI

ELLU POORANAM

Check this link for easy,no cook ellu pooranam kozhukattai 

Black sesame seeds – 2 tbsp Powdered jaggery – 4 tbsp Grated coconut – 2 tbsp Water – Little to cover the jaggery Salt – a pinch

METHOD

In a kadai , dry roast the sesame seeds till it splutter with a nice smell.Crush it coarsely using a mortar&pestle or in mixie. (In mixie , pulse once.. ) In a bowl, take the powdered jaggery and cover it with little water ( say 2 tbsp) After it melts , strain the impurities and then add the grated coconut. The jaggery mixture starts to boil and it becomes frothy. Switch off the flame and add the crushed sesame seeds. Mix well and make small balls ( when it is warm) by greasing ur hands with sesame oil.

TO MAKE ELLU POORANA KOZHUKATTAI

Take a big gooseberry sized ball from the dough and roll it by greasing ur hands. Pat it with ur palm and make it flat like a thattuvadai. Keep the ellu poorana ball in the center and bring all the corners towards the center and make a coconut shape.( Grease ur hands with oil whenever required) Follow the same for all the sesame seeds balls.

SWEET POORANAM | KADALAI PARUPPU POORANAM |

DAL POORANAM | THENGAI POORANAM

INGREDIENTS

To make 10 kozhukattai

Channa dal \ Kadalai paruppu – 1/4 cup Powdered jaggery –  1/4  - 1/2 cup ( 1/4 cup + 2 tbsp) Grated coconut – 3 tbsp  Cardamom – 3 nos (powdered) Water – little to cover the jaggery ( may be 2 tbsp) Salt – a pinch

METHOD

Pressure cook channa dal by adding the required water and a drop of oil.Drain the water . Grind or mix well it to make a paste without adding water and set aside. In a bowl, take the powdered jaggery and add little water to cover it.When its melted , strain to remove impurities OR if the jaggery is pure,add it directly to the mashed dal along with grated coconut. If using syrup,strain it & boil the syrup for few mins.It will become frothy , now add the grated coconut and mix well for few secs.( please do not add water, the coconut itself leaves water which will be enough.) Then add the pasted channa dal and mix well. Add the cardamom powder too.Mix well until the mixture leaves the sides and becomes a thick whole mass. ( Do not add water while adding the dal paste because the lesser u add the water , sooner the pooranam will start to leave the sides and becomes thick.. Stuffing will be ready) Make small balls out of the stuffing and keep ready. The unused stuffing can be refrigerated and used for 10 days.

TO MAKE SWEET POORANAM KOZHUKATTAI

I Used a ready made kozhukattai mould  to make a good shape. U can also try the shape which i mentioned under ellu kozhukattai to make coconut shape. I’ve explained using mould here. Take the mould, open it and grease it with gingely oil.Take a small ball from the Kozhukattai dough and keep it inside the mould. Just spread it all the sides till 3/4 of the mould by keeping the center empty. Now close the mould and press it with ur left hand fingers. Now place the dal pooran ball in the center.Take a small berry sized ball and place it on the top of the dal pooranam and close it well. Now open the mould , u’ll get a nicely shaped kozhukattai. Follow the same for the remaining ..Steam it in idly pot for 10  mins and enjoy !!

NOTE:

• The same pooranam can be done using coconut alone. For that,channa dal is not needed.Just make the jaggery syrup , add the grated coconut , cardamom powder & mix till it leaves the sides.
• Remove & stuff it using the above said procedure.
• For thengai pooranam , jaggery can be less.ie 1:1 would be enough.

ULUNDHU KOZHUKATTAI / SPICY URAD DAL KOZHUKATTAI

Ulundu pooranam

INGREDIENTS

Urad dal – 1/4 cup Green chillies – 2-3 nos Ginger – 1/2 inch piece Grated coconut -  1/5 cup Asafetida / hing – 1/4 tsp Salt – as needed to temper Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp curry leaves – few Hing – a pinch

METHOD

Soak urad dal in water for 30 mins .Drain the water and grind it along with green chillies , hing , ginger and salt to a coarse paste without adding water. (just run the mixie once or twice)  In a idli pot , grease the idly plate and spread the ground urad dal mixture.Make a hole in the center for uniform cooking..Steam it for 10 – 15 mins. After it cools down , crumble the mixture using ur hands and run it in the mixie once or twice for easy perfect crumbling and keep it ready. In a kadai , temper the mustard seeds , urad dal and curry leave with a pinch of hing.,Then add the crumbled urad dal mixture and mix well. Finally add the grated coconut , mix well and switch off the flame.

TO MAKE ULUNDU KOZHUKATTAI

Take a big gooseberry sized ball of outer covering and press it with ur palm to flatten it. Keep the filling in the center and fold one side to make a semi circle. Fold the edges towards inside to decorate it or leave it as it is ! Steam in idly pot for 10 mins and remove.

TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS

Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour..Its a different quality , not the one we use for pongal.It is cheaper in cost too.. I use store bought rice flour - Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour , more water may be needed. ie around 1.5-2 cups.. Always add the required water while making the dough.If the dough becomes sticky or dry , u’ll get crack. Keep the unused dough covered with a wet cloth and then with a lid while u make modakam. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time. U can refrigerate the unused dough covered by wet cloth be keeping in an air tight box & use the next day or the same evening. Pooranam can be prepared the previous day and refrigerated. Apply sesame/gingely oil in ur hands every time when u make the shape. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough) Always place the idli plate filled with kozhukattai after the water in the idli pot starts roll boiling.. This helps for quick cooking & also the kozhukattai remains white in color and crack free.. U can identify the cooked kozhukattai by its shining look.. Always remove the kozhukattai after it becomes warm..Do not remove when it is hot. Kozhukattai may break.

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