MOTHAGAM AND ULUNDU KOZHUKATTAI RECIPE WITH VIDEO | VINAYAGAR CHADHURTHI RECIPES

in BREAKFAST/DINNER, TIFFIN, TRADITIONAL on Monday, September 3, 2012

For Vinayagar chadurthi as every year this year too I made kozhukattai...And this is the method I follow.... A simple way ...that never fails for the outer layer...

FOR OUTER LAYER:

Idiyappam flour	1 cup
Water	1 &1/3 cup,or as needed
Sesame oil	1 tsp
Salt	If needed

Yes, the readymade idiyappam flour available at grocery stores is the handy and best for the kozhukattai outer layer..and the result is a very soft kozhukatais.

Method:

Boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I dint add any salt)
Take the flour in a broad vessel.
Add the boiling water little by little and mix with the help of a ladle.
Let it cool for about 5 min ,it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky..
Keep covered till you use to prevent drying.

Pooranam for modak

Ingredients

Channa dal	1/2 cup
Jaggery	1 cup(reduce if your are not sweet toothed)
Coconut	1/2 cup
Elachi	2,powdered

METHOD

1.Pressure cook channa dal upto 3 whistles with less water,cool down,drain water if any and grind in blender or mash it with masher just to make it a paste,keep aside.

2.Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.

4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.At this stage add the mashed dal and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.

6.Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well(it spills a lot,so beware of hot spills,use a deep vessel and long handle- experience speaks ;)) till the mixture starts leaving the sides of the vessel.

8.After cooled down,it gets little more stiff.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.

NOTES:

For ganesh pooja, we do this the before day and refrigerate. My MIL even makes eaqual sized balls and keep ready so that the next day its less work.
If you reduce the channa dal or coconut amount mentioned for any reason,accordingly reduce the jaggery also,otherwise the mixture may turn sticky!

To make kozhukattai:

VIDEO FOR MAKING KOHUKATTAI

Modhak shape:

Kozhukattai

Kozhukattai:

Make small lemon sized balls with the prepared dough.For each step or when ever needed grease your hands with sesame oil.
Make the stuffing also same sized balls.I am showing with sweet pooranam(stuffing).Take a dough ball and start flattening the ball with your fingers around he sides as shown in the picture.
Then continue towards the centre of the ball so that you make a bowl shape as shown in the picture.Then keep the stuffing inside.
Fold and seal it as shown in the picture.Fold the sealed part towards inside with the tip of your for finger to decorate it.Refer the second video to see how to fold + seal the edges.
Now follow the procedure to make some 8 and arrange it in a idly plate as shown or in a steamer and steam cook for 10 - 12 minutes.Now carefully take it out from the idly plate and your kozhukattais are ready!
You can also make modaka shape kozhukattais ,refer the first video.

NOTE: To check if the kozhukattais are done : The outer layer would have changed shiny.

There are various methods of making stuffing for this, like in sweet with coconut jaggery and channa dal,or with sesame seeds instead of channa dal, and salt version with urad dal.Here's the recipe for salt version with urad dal.I couldn't take pictures yesterday..so the recipe alone I am posting..

ULUNDHU KOZHUKATTAI / UPPU KOZHUKATTAI RECIPE

INGREDIENTS:

Urad dal	1/2 cup
Green chilies	4-5 nos.
Grated coconut	1/2 cup
Salt	as needed
Mustard	For seasoning 1 tsp
Asafetida	1/4 tsp
Oil	1 tsp
Curry leaves	1 sprig

Method:

Soak the urad dal for an hour.
In a mixer, grind green chilies with salt and half the hing ,and lastly add soaked urad dal and run the mixer only twice or thrice.(Use juice/inch option)

Take care that Urad dal should not be ground smooth.In a greased idly plate, steam this mixture in idly pot for 5-8 minutes. Cool down and crumble it.

In a broad pan/kadai,heat the oil and season with mustard,asafetida and curry leaves.Then add the steamed mixture and fry in medium flame till the mixture becomes dry..(3 min)

Lastely add grated coconut and fry for a minute.This mixture should be fluffy.. Adding coconut is optional, but it enhances the taste very well.

Your stuffing is ready and use a spoon to fill it in the kozhukattais.

Flavourful ulundu kozhukattai can be made as shown in video 2.

Notes:

Keep the dough always closed and try to finish making the kozhukattais as soon as possible as keeping for long time may lead to cracking/dry kozhukattais.
Boil water well,the dough should get cooked 3/4th,then only the dough will be not sticky and also soft after cooking.
Adding oil in the water/while making dough gives softer kozhukattais.
Grease your hands generously each time you make kozhukattai,to get it smooth.

This entry was posted on Monday, September 3, 2012 at 10:39 PM and is filed under BREAKFAST/DINNER, TIFFIN, TRADITIONAL. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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