recipe for kozhakattai

[Oldposts]

Topic started by aarti (aarti@hotmail.com) (@ 206.70.251.212) on Mon Jul 14 10:49:29 .


can anyone tell me the recipe for sweet kozhakattai?

[Oldposts]

Rice flour - 1 cup
salt - a pinch
grated coconut - 1 cup
jaggery - a few pieces
cardamom - 1/2 tsp powdered

Dry roast rice flour in a non-stick pan for about 1.5 minutes.
Boil water. With the rice flour in the non-stick pan on the stove (medium heat), add a pinch of salt and hot water little by little, stirring continuously until the rice flour barely holds together.
Now quickly transfer the rice dough ball to a bowl. with oiled hands (I prefer coconut oil), knead the dough until soft. Keep covered with a damp cloth.

You should make the puranam earlier:
add a few pieces of jaggery (as per taste) to about 1/4 cup hot water. Melt it on the stove. Heat a non-stick pan, add grated coconut, filtered jaggery syrup and cardamom powder, stir briskly until the mixture is sort of dry.

Now, while the rice dough is still hot, with oiled hands, press a small ball of dough into a flat bottomed cup. (Place dough ball on left palm, use the index finger on the other hand to shape the falt bottomed cup. Place about 1/2 tblsp of puranam inside the cup. Make a pouch. Repeat this for the rest of the dough and puranam.

Don't let the rice dough grow cold.

Steam on idli plates.

Good luck.

- Deepa

[Oldposts]

Thanks Deepa,
I will definitely try it out and let you know.

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wow i have been hunting this receipe for about 4 hours on net today..... probably one more thanks to deepa from anitha

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can u tell the rough qty of water measurement & the steaming time?

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my suggestion is instead of getting the rice flour from the shop, one can just do it :

just wash the rice and dry it in shade for 2 hrs.
then grind it (as we grind for samiya).

[Oldposts]

Yes, if you could make the riceflour that's great.. but the one from Indian store works just as well for me if you roast it for a few seconds before making the dough.

R,

I use warm water and just eyeball it.. sorry, am unable to give you exact measurements. Just use enough water for the dough to come togther.. Don't add water more than necessary.. (I know its tough when you don't have exact measurements.. but you'll know once you try and make it once)

I steam it for about 5 minutes just like i do for idlis.

- Deepa

[Oldposts]

thanks for ur reply, i have been doing with rice flour for the past few years. only prob., is everytime, with channa dhal pooranam, the outer layer is becoming hard after steaming and also it is breaking up. But, the same thing is not happening with coconut pooranam. wondering why!!

that is why, i asked u the ratio, so that i can do some alterations with my measurements.

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I've found that 1:1 water works well, and its easier to just mix water and rice flour and then pour into hot ghee and let boil. It'll be done in 1-2 mins.

[Oldposts]

R,

depends on rice q uality too

try and cover the kozhukattai with damp thin cloth after its made.

it wont dry up

[Oldposts]

easy way to make is...

soak the rice with water and grind it like smooth cream

heat the cream in kadai with lil til oil till it rolls into a ball.

the outer flour is ready now. Cov er it with a thin damp cloth, so as not to dry up

tips.

S team the kozhukattai immy after u m ake it
longer the time u take, it may break up or dry.

Steam it even in s hort batches as 10 each

regards,
shakthi

[Oldposts]

gr8

[Oldposts]

to make rice flour,you can do this way..Soak one cup of rice for 1 hr and grind it well in mixie.Take a non sticky pan and simply heat the pan.Pour the batter in the dry pan and just keep stiring it until the batter becomes thick.Note: You got to keep stiring it.

[Oldposts]

Dear deepa,
how do we keep the dough hot, and don't the palms/fingers get burnt? Any solution? thanks!

Also, does anyone have recipe for til/yellu filling? Tx in advance!
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[gaya3usa]

3 cups Idli rice
Dry red chillies - 4~6

1.Soak the rice & Chillies , overnight
2. Add 1/2 cup chopped or shreded coconut
Grind with to a thick paste and add salt
3. In a thick non stick kadai add -
oil, kaduku, urad dal, chopped curry leaves,
Chopped onion and fry
4. add the ground batter and slow toss the batter, unit it becomes
thick and lumpsum
5. Then let it cool for a while, and then make the kolukattai
6. Steam the kolukattai approx 20 mins.

Method - 2 with Green chillies
3 cups Idli rice
1.Soak the rice overnight
2. Add 1/2 cup chopped or shreded coconut
Grind with to a thick paste and add salt
3. In a thick non stick kadai add -
oil, kaduku, urad dal, chopped green chillies 8 & curry leaves,
Chopped onion and fry
4. add the ground batter and slow toss the batter, unit it becomes
thick and lumpsum
5. Then let it cool for a while, and then make the kolukattai
6. Steam the kolukattai approx 20 mins.

This Kolukattai will be in white colour, but still with a spicy taste from the green chillies.

Check this multi steamer with a timer . I recently bought it and i am very impressed with it. It is so conveinient !
http://www.perfectpeninsula.com/IdliSteamer.html

Happy Cooking ! :D

-Gayathri