Kozhakattai by Shubha

Kozhakattai by Shubha

I make 3 types of Kozhakatai for Chaturthi...

Coconut, uppu, ellhu (sesame) and also small ammani Kozhakatai

All have the same outer cover recipe.

Ingredients :

Rice flour - 1 cup

Water (luke warm) - 2 cups

Salt a pinch

gingili oil (nallennai) - 1/2 to 1 tsp

In a vessel put the water and bring to a boil. Add salt and oil and slowly add the rice flour... keep mixing..(like in upma..) add little by little to avoid lumps in the dough. Add the rice flour and keep stirring continuously for 3-4 minutes...on low flame. when the dough is still hot... transfer it to a big plate (parath) and cover with a wet cloth and knead from outside the cloth to remove and lumps. (do use the cloth to avoid burnt palm..:P)

Coconut filling :

Grated coconut - 1 cup

Jaggery -1 1/2 cup to 1 3/4 (i use 1 1/2 cup as i dont like it very sweet :P)

Ghee -2 tsp

elakai / Elaichi - 2-3 nos

Use fresh coconut for the ultimate taste.... i use frozen as I am lazy to grate fresh coconut :P

In a kadhai take ghee and add the fresh coconut and jaggery to it. Stir till the mixture thickens well and starts leaving the sides of the pan slowly....Add the elaichi and mix well.Transfer to the bowl and allow to cool. Use this for the Kozhakattai...

Ellzhu Kozhakattai filling

1/2 cup sesame

1/2 cup Jaggery

1 tsp ghee

Dry roast the sesame till they r golden / slight brown in color. Transfer to a plate and allow to cool. Grind coarsely in the mixer... along with jaggery pieces. Keep this mixture aside.

Uppu / ulundhu Kozhakattai filling :

Urad dhal - 1 cup

Green chillies - 3-4

tempering :

Oil - 1 tsp

mustard seeds - 1/2 tsp

urad dhal - 1/2 tsp

Dried Red chillis - 4-5

Asafoetida - a pinch

Curry leaves - 5-6

Salt to taste

Soak urad dhal for 3-4 hours along with chopped green chillies (big pieces) to it. Grind them together coarsely, add salt to it and steam them in idli plates. Wen steam cool it, scramble /crumble it and keep aside.

in a kadhai take oil and allow to heat. Add the urad dhal, mustard seeds, red chillies, curry leaves and Asafoetida. stir till slightly golden brown. Add the crumbled urad dhal and mix well. Stir for few minute till it all mixes well and comes together. Sprinkle some water if ur feel its too dry.Turn off the stove and make small balls when it warm and keep aside. Cover these balls with a damp cloth so that they dont dry out...:)

Use it the same way as coconut filling.

U can make ammani kozhakattai with the left over dough... or even make sevai :)