Cooking web notes

This is the sweet liked by Lord Ganesha/Vinayaka. It is known as "modakam" in Sanskrit.[I know that there are different varieties of "modakam", so don't stare after reading this;-)] There are two types of kozhukkatta that we make at home. One is sweetened with jaggery and the other version is salty. In my little family the majority prefers the salted ones over the sweet ones.So most of the times I end up making both types to satisfy everyone's' palate :-)



Ingredients:

Rice Flour(Dry roasted)-2 cups
Boiling water- Enough to make dough
Salt- to taste

For sweet filling:
Coconut (grated)-1cup
Jaggery(shaved/grated)-1/2 cup
Cumin seeds-2 Tsp
Cardamom powder-1 Tsp

For the salted ones:
Cumin seeds-3 Tsp
Coconut grated-1cup
Salt



Method

1.Making the dough is the same as we make for idiyappam.(see here)
2.Make the filling by mixing all the ingredients listed under filling.
3.For the sweet Kozhukkatta,Take a small ball sized dough and flatten it with the tip of your fingers.
4.Keep a Tbsp of the filling in the middle and close the dough from all sides.Remove any extra dough and shape the kozhukkatta.
5.For the salted ones mix the ingredients listed,'for salted ones' and make small balls.(the smaller the better)
6.Some people add a little bit jaggery in the dough to make that also a bit sweet. But we like the outer covering of our sweet kozhukkatta salty :-).So this is your choice.
7.Steam them till they are cooked.(2whistles in a pressure cooker). You could make them in a steamer too.
8.I would have them as they are. For the salted ones you can use chutney powder of your choice, sugar or banana as an accompaniment.



This is a picture of the salted ones :-)

Contributor: Namitha

Reposts for EFM Variety Rice Series event hosted by SriLekha of Me and My Kitchen


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