recipe for kozhakattai

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


can anyone tell me the recipe for sweet kozhakattai?

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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

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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).

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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

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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.

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R,

depends on rice q uality too

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

it wont dry up