Rice Flour Kozhukattai/ Arisi Maavu Kozhukattai 

I love Kozhukattai and I have a variety of Kozhukattai Recipes in my Blog. This one is a easy to make Kozhukattai , if you have ready made Processed Rice Flour.

Do check other Kozhukattai recipes Here.

Ingredients

Processed Rice Flour - 1 Cup
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 4 or 5.
Broken Gram Dal - 1/2 teaspoon
Broken Urad Dal - 1/2 teaspoon
Hing or Asafoetida - A generous Pinch
Water - 2.5 Cups
Coconut - 1/4 Cup (Grated, Optional)
Oil - 1 teaspoon (Preferably Coconut Oil)

Method

• Take a Kadhai/Large Vessel and heat a teaspoon of oil and once the Oil is hot add the Mustard seeds and allow them to splutter.
• Then add the gram Dal, Urad Dal and Dry Red Chillies and saute. 
• Add Hing/asafoetida, to this and add the water and Salt to taste. 
• Allow the water to boil and then add the Processed Rice Flour while stirring it.
• Also add the grated Coconut to this. 
• Cover and cook for 5 minutes or till all the water is absorbed.
• Now switch off the flame and keep the prepared dish aside.
• Now take a Steamer or Idly pot and add water to the steamer and allow it to Boil.
• Meanwhile, Grease the Idly plates/plates in which you are planning to steam the Kozhukattais.
• By now, the prepared mixture would have come to bearable heat.
• Now wet your hands and take a good amount of the prepared mixture and shape into a ball or any desired shape.
• Arrange the prepared balls in the greased plates.
• Now place this in the steamer and steam for 10 -12 minutes.
• Allow it to cool for 5 minutes and serve.

Notes

• Start making them into balls only when it the prepared mixture is of bearable heat to your hands or else allow it to cool for some more time.
• Adding Coconut is optional, however it takes this recipe up by few notches.
• While adding the Mustard seeds, Dal and Hing keep the stove on low flame.
• Using coconut Oil brings a nice flavour to this recipe.
• You can grease your hand with coconut Oil while shaping these Kozhukattais. 

Ganesh Chathurthi/Vinayagar Chathurthi Recipes 

In my earlier posts, I had already written about Ganesh Chathurthi is a important festival at our house and how elaborately we celebrate.This year Ganesh CHathurthi is celebrated on 29th August .

 Happy Ganesh Chathurthi to all!!!

Click on the below links for the recipes

• Ammini Kozhukattai
• Aval kozhukattai
• Sweet Kozhukattai/Mothagam
• Paal Kozhukattai
• Kara Kozhukattai/Ulundu Kozhukattai
• Pidi Kozhukattai
• Channa Sundal/Kondakadalai Sundal 

Aval Kozhukattai 

What to make for Breakfast is a question that hangs before me like every day. So I am on hunt for breakfast recipes.

My mom makes this often and I also found it here. It is pretty filling and simple to make. If you want you can have it as Upma too and it tastes great.

I have also given the recipe for the Garlic-Chilly Chutney which tastes great with this Kozhukattai.

Ingredients:

Flat Rice/Aval/Poha - 1 Big Cup
Onion - 1 (Finely Chopped)
Green Chillies - 2 (Finely Chopped)
Mustard Seeds - 1/4 Teaspoon
Curry leaves - 2
Asafoetida/Hing - A pinch
Water - 1.5 Cups
Gram Dal/Urad Dal/Groundnut - 1 Tablespoon
Coconut - 3 Tablespoon (Grated, Optional)
Salt and Oil.

Method

• Heat a pan and place the Flat Rice/Poha in the pan.
• Toss it around for few minutes and keep it aside till it cools down.
• Once it is cooled, Run it in the blender and make it into  powder and keep it aside.
• Place a pan and warm a teaspoon of Oil and add Mustard seeds and allow them to splutter.
• Then add grundnuts,Gram Dal ,curry leaves,Asafoetida and Urad Dal and cook for 30 seconds or till it is done.
• Then add onions and green chillies and cook ill the onions are doe.
• To this add 1.5 cups of water and allow it to boil.
• Add Salt and the grounded Poha Powder and stir.
• Cook it till it leaves the sides of the Pan. This should take about 3-4 minutes.
• Just before switching off the stove add the grated coconut and stir. 
•  If you want you can have it as a Upma now.Then allow it to cool.
• Once the Upma is cooled, make ball shaped Kozhukattais.
• Steam them in Idly steamer for 5-7 minutes.

 

Pidi Kozhukattai

 I have already posted the recipe of Kara Kozhukattai and Sweet Kozhukattai. This kozhukattai is pretty easy to make. However this is still tasty.

Ingredients

Processed Rice Flour - 1 Cup
Water - 2 Cups
Salt and Oil
Mustard seeds - 1/4 Teaspoon
Gram Dhall - 1/2 Teaspoon
Green Chillies - 3
Hing/Asafoetida - A Big Pinch
Coconut - 3 Tablespoon (Cut into small pieces, you can add coconut as per your taste)

Method

In a pan, add a tablespoon of oil and add the Mustard seeds. Once it splutters add gram dhall and green chillies and saute for 30 second and then add the water,coconut  and salt.

let the water to boil. Once the water is boiling, add the rice flour and stir it. Cook it till the rice flour is cooked and the water is completely absorbed.

Remove from the flame and allow it to become warm. Once the mixture is warm, grease your hands and take the mixture and make kozhukattai in desired shape.

Now steam the kozhukattai in a Idly pot or steamer for 10 minutes.

Hot, steamy easy kozhukattai is ready.

Tips
This kozhukattai can also be made with rice Rawa.

Ammini Kozhukattai

One more recipe of Kozhukattai,which is very easy to make. it is a savoury version so I love this a lot. We usually make this a lot during Navaratri and Ganesh Chathurthi. 

Ingredients

Processed Rice Flour/Idiyappam Flour - 1 Cup
Water - As required (I needed about 2.5 Cups)
Salt - As required
Idly Milagai Podi - 1 Tablespoon
Coconut - 2 Tablespoon (Shredded)
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - 4 Nos
Dry Red Chilli - 2 (Optional)
Oil - 1 Teaspoon (Preferably Coconut or Sesame Oil)

Method

 In a vessel add the rice flour,Salt. To this, add the boiling water and mix well using a wooden Spatula. Make a soft dough.

Once it is warm enough for you handle it knead it well. Smear some oil on your hands if required.

Cover with a wet muslin cloth so the dough does not dry up and crack.

Using this dough, make small balls. The smaller the better.

While making these balls, ensure that you take a little quantity at a time and rest of the dough is covered with the wet towel.

Steam these in a greased Idly Pot for 10 minutes on a medium flame.

Heat a pan, with a tablespoon of oil and once it is hot add the mustard seeds and allow them to splutter. 

Then add the Curry Leaves and Red Chilli. Add the steamed Balls,Idly Milagai Podi and Coconut and gently toss them.

You can adjust Milagai Podi and Coconut to suit your Taste. 

Pal Kozhukattai/Paal Kozhukattai with Jaggery

In my post on Vella Kondakadalai Sundal, I had mentioned about the Paal Kozhukattai with Jaggery. This is more tasty and Yummy than the Pal Kozhukattai.

ingredients

Processed Rice Flour - 1 Cup (I used Store bought)
Milk - 1/2 Cup
Coconut Milk - 1/2 Cup (Thick Milk)+2 cup (Thin Milk)
Water - 1 Cup + to mke the Jaggery Syrup
Ghee - a Teaspoon
Jaggery - 1/2-3/4 Cup (As per your taste and colour of your Jaggery)
Cardamom Powder - as required
Salt - a pinch

Method:

In a pan, add the 1/2 cup of milk,1 cup of water and a teaspoon of Ghee and allow it to become warm.Once it is warm add the Processed Rice flour and mix it well.

Cook it till the mixture comes to a dough consistency.

Now remove the mixture from the stove and knead it well. Smear some oil on your hands if required.

Cover with a wet muslin cloth so the dough does not dry up and crack.

Using this dough, make small balls. The smaller the better.

While making these balls, ensure that you take a little quantity at a time and rest of the dough is covered with the wet towel.

In a vessel, add the thin coconut milk and let it to boil in a low flame. Then add the balls to the coconut milk. Cook for about 5 minutes. Stir to ensure that they don't get stuck to the bottom of the vessel.

Add the cardamom powder,jaggery Syrup* and cook for 4-5 minutes.

After switching off the stove,add the Thick Coconut milk and mix well and serve. 

Tips

*Jaggery Syrup

•  Break the Jaggery into small pieces. Place the broken Jaggery Pieces on a Pan and add just enough water so the Jaggery is immersed. I needed about 1 Cup of water.
• Now turn on the stove and stir and cook till the jaggery is all melted. Filter this using a Muslin cloth or small eye filter. 
• I wanted to make Payasam consistency, so this measurements were fine. If you want it thick, reduce the Thin Coconut Milk by 1/2 or 3/4 cup. Replace that 1/2 or 3/4 cup with the Jaggery syrup that you have made. 

Kara Kozhukattai/Ulundu Kozhukattai

I have never been this nervous in my kitchen. My mom was saying making kozhukattai is difficult and I felt the same way when I read the recipe in various sites.

Actually, it is the thought that was more tiring than the process of making it. So making Kozhukattai is not as difficult as it sounds. I am so happy and relieved that I have done them on my own.

I have posted the recipe for Sweet Kozhukattai too.However my personal favorite is the savory version.

The preparation for the outer layer is similar to that of Verum Arisi Adai

Ingredients
For the Outer Layer:

Processed Rice Flour - 1 Cup
Water - As required (I needed about 3 Cup)
Salt - To Taste
Oil - 1 Teaspoon

For the Stuffing:

Urad Dhall - 1/2 Cup
Green Chillies - 5
Grated Coconut - 4 Tablespoon
Asafoetida -A pinch
Salt - To taste
Oil - 1 Teaspoon

Method:

Soak the Urad Dhal for 1-2 Hours. Once it is soaked, drain the water.

In a mixer, add the Green Chilly and the Urad Dhal and pulse it into a Coarse Consistency. Dont make a batter.

Make this Coarse mixture into 4-5 balls and steam it in a steamer/Idly Pot for 5 minutes. After 5 minutes,allow it to cool and then crumble it.

In a Pan, add the oil, Asafoetida and then add the Crumbled Urad dal mixture and toss for few minutes till all the moisture is gone. Then add coconut and Salt and toss for a minute and remove it from the Pan.

Once the Mixture is warm (Bearable heat), wet your hands with some water/oil.

With greased hand, divide the mixture into 8 balls. Keep this covered till the Outer Layer is prepared.

Outer Layer:

In a vessel, add the Rice Flour ad Salt. To this add Boiling water and mix well using a wooden spatula. Then rest it for about 3-5 minutes.

When the dough is slightly warm, knead it using your hands for 5 minutes till it frms a smooth dough.

Always keep this dough covered with a kitchen towel, as the Kozhukattai will crack if the flour drys up.

Making Kozhukattai

Grease your fingers with oil. Take a Lemon sized ball of rice flour. Slowly make a hollow cup using your fingers. Once you have the cup, place the Stuffing mixture and seal the cup.

Once, you have done it with all the rice flour, steam it for 5-8 minutes in a Idly pot/Steamer.

Sweet Kozhukattai/Mothagam

I have already posted the recipe for the Kara Kozhukattai. This one is the sweet variation. The Outer layer recipe is the same as in Verum Arisi Adai. For the stuffing you can use the stuffing that we made for Boli too.

However, I have used a simple Coconut-Jaggery Stuffing.

Ingredients
For the Outer Layer:

Processed Rice Flour - 1 Cup
Water - As required (I needed about 3 Cup)
Salt - To Taste
Oil - 1 Teaspoon

For the Stuffing:

Jaggery - 1 Cup (Grated)
Coconut - 1 Cup (Grated)

Method:

In a pan, add the Grated Jaggery and Grated Coconut and keep on stirring them for 5-6 minutes. You will know that they are cooked, once it becomes thick and leaves the sides of the wall.

Once the Mixture is warm (Bearable heat), wet your hands with some water/oil.

With greased hand, divide the mixture into 8 balls. Keep this covered till the Outer Layer is prepared.

Outer Layer:

In a vessel, add the Rice Flour add Salt. To this add Boiling water and mix well using a wooden spatula. Then rest it for about 3-5 minutes.

When the dough is slightly warm, knead it using your hands for 5 minutes till it frms a smooth dough.

Always keep this dough covered with a kitchen towel, as the Kozhukattai will crack if the flour drys up.

Making Kozhukattai

Grease your fingers with oil. Take a Lemon sized ball of rice flour. Slowly make a hollow cup using your fingers. Once you have the cup, place the Stuffing mixture and seal the cup.

Once, you have done it with all the rice flour, steam it for 5-8 minutes in a Idly pot/Steamer.

Pal Kozhukattai/Paal Kozhukattai

Usually for any occasion may be it is Vinayaka Chathurthi or Krishna Jayanthi My mom would make all Bakshanam (all sweets and savouries) required for it. However this year I have told my mom that I will make all Bakshanam for all occasion this year.

As I did not want to make anything disastrous on the festive day I have decided to do them,practise them well in advance. So you will get to see more of festive dishes in the blog often now.

One dish that my mom makes for Krishna Jayanthi is Pal Kozhukattai. So I decided to start off with something simple, so it isPal Kozhukattai/Paal Kozhukattai this time.

Ingredients

Processed Rice Flour - 1 Cup (I used Store bought)
Milk - 1/2 Cup
Coconut Milk - 1/2 Cup (thick Milk)+2 cup (Thin Milk)
Water - 1 Cup
Ghee - a Teaspoon
Sugar - 1/2-3/4 Cup (As per your taste)
Cardamom Powder - as required
Salt - a pinch

Method:

In a pan, add the 1/2 cup of milk,1 cup of water and a teaspoon of Ghee and allow it to become warm.Once it is warm add the Processed Rice flour and mix it well.

Cook it till the mixture comes to a dough consistency.

Now remove the mixture from the stove and knead it well. Smear some oil on your hands if required.

Cover with a wet muslin cloth so the dough does not dry up and crack.

Using this dough, make small balls. The smaller the better.

While making these balls, ensure that you take a little quantity at a time and rest of the dough is covered with the wet towel.

In a vessel, add the thin coconut milk and let it to boil in a low flame. Then add the balls to the coconut milk. Cook for about 5 minutes. Stir to ensure that they don't get stuck to the bottom of the vessel.

Add the cardamom powder,sugar and cook for 4-5 minutes.

After switching off the stove,add the Thick Coconut milk and mix well and serve.