Kozhukkattais
Preparation of Rice Flour for kozhukattais
Soak 2 cups of raw rice(preferably maavarisi)in water for about an hour.Spread the rice on a towel and let the water completely drain.Powder the rice in a mill or in a mixie.Sieve the powder in a fine sieve.
Keep it aside.This rice flour can be used for both vella and uppu kozhukkattais
Preparation of covering for poornams
In a wok add about 2 and quarter cups of water and let it come to a boil.Add a pinch of salt and two ladles of sesame oil.Add rice flour little by little while stirring continuously with other hand.switch off the stove when the rice flour turns color to off white.
Cover the dough with a wet towel and keep aside.Once cool knead the dough well without lumps.
Vella Kozhukkattai
grated coconut-1 cup
jaggery-3/4 cup
cardamom powdered -half teaspoon
ghee-one tbsp
Method
Add grated jaggery and coconut together in a wok in medium flame till the jaggery completely melts and a nice aroma comes.Add cardamom powder and ghee when the mixture turns a litttle thick and can be rolled into balls.
turn off the stove at this stage
Take the prepared dough and roll into an amla sized ball and dipping your fingers in oil flatten it into a "soppu".Iam not an expert in this area so bought a mould this time and it made things pretty easier.
Smear the inside of mould with oil and fill the mould with a small amount of dough and spread the dough inside the mould so as to make room for poornam and place a small urundai of poornam inside and cover it with the dough again.carefully open the mould and perfect shaped kozhukkattais are ready to cook
Place the kozhukkattais on a steamer of idli cooker.Steam cook for five minutes till water drips from the top of the cooker lid.
Softy yummy kozhukkattais are ready..
Preparation of Rice Flour for kozhukattais
Soak 2 cups of raw rice(preferably maavarisi)in water for about an hour.Spread the rice on a towel and let the water completely drain.Powder the rice in a mill or in a mixie.Sieve the powder in a fine sieve.
Keep it aside.This rice flour can be used for both vella and uppu kozhukkattais
Preparation of covering for poornams
In a wok add about 2 and quarter cups of water and let it come to a boil.Add a pinch of salt and two ladles of sesame oil.Add rice flour little by little while stirring continuously with other hand.switch off the stove when the rice flour turns color to off white.
Cover the dough with a wet towel and keep aside.Once cool knead the dough well without lumps.
Vella Kozhukkattai
grated coconut-1 cup
jaggery-3/4 cup
cardamom powdered -half teaspoon
ghee-one tbsp
Method
Add grated jaggery and coconut together in a wok in medium flame till the jaggery completely melts and a nice aroma comes.Add cardamom powder and ghee when the mixture turns a litttle thick and can be rolled into balls.
turn off the stove at this stage
Take the prepared dough and roll into an amla sized ball and dipping your fingers in oil flatten it into a "soppu".Iam not an expert in this area so bought a mould this time and it made things pretty easier.
Smear the inside of mould with oil and fill the mould with a small amount of dough and spread the dough inside the mould so as to make room for poornam and place a small urundai of poornam inside and cover it with the dough again.carefully open the mould and perfect shaped kozhukkattais are ready to cook
Place the kozhukkattais on a steamer of idli cooker.Steam cook for five minutes till water drips from the top of the cooker lid.
Softy yummy kozhukkattais are ready..
