Kozhukattai is the favoured neivadiyam for Lord Ganesha on his birthday. When coming to kozhukattai – steamed rice powder balls stuffed with spice or sweet can be prepared in varied forms like balls or cones or chord and stuffed with different flavoured ingredients. Here I have tried to gather 10 type of kozhukattai recipes. I collected these recipes from my mum’s cook book, TV shows and through my friends’. Hope it would be useful to all and I have given a option to download this entire collection.
- Soya kozhukattai
- Sesame seed kozhukattai
- Palm jaggery kozhukattai
- Moongdal Kozhukattai
- Coconut kozhukattai
- Vegetable kozhukattai
- Green gram kozhukattai
- Beet sweet kozhukattai
- Bajra sweet kozhukattai
- Jowar sweet kozhukattai
Ingredients
Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup
For stuff
Soya – 1 cup
jaggery – 100gm
Cardamom powder – 1 tsp
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
For stuff (or pooranam)
Drop soya in hot water. After becoming soft remove them from hot water squeeze the water from it, and transfer to cold water and squeeze the water again. Now grind it in mixer. It will be in grated form. Heat a pan add powdered jaggery, soya, cardamom powder till it becomes thick and doesn’t stick to pan. Switch off make it into balls.
Kozhukattai
Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.
Sesame seed kozhukattai
Ingredients
Raw rice flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup
For stuff
Sesame seeds – 50gm
jaggery – 100gm
Cardamom powder – 1 tsp
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
For stuff (or pooranam)
Dry roast sesame seed and powder it. Make jaggery syrup, cool it and add sesame powder with instant stirring. Make it into balls.
Kozhukattai
Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.
Palm jaggery kozhukattai
Ingredients
Raw rice flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup
For stuff
Palm Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
For stuff (or pooranam)
Powder palm jaggery and make jaggery syrup. Cool it and add grated coconut, cardamom powder with instant stirring. Make it into balls.
Kozhukattai
Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.
Moong dal kozhukattai
Ingredients
Parboiled rice– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup
For stuff
Moong dal – 1 cup
Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp
Method:
Soak the rice for 2 hours and grind it thick with very little water.
For stuff (or pooranam)
Soak moongdal for an hour. Make jaggery syrup. Cool it and add the moong dal, cardamom powder, ground rice. When the mix is in mild warm, make it into balls.
Kozhukattai
Steam the balls like idli. The kozhukattai is ready to serve.
Coconut kozhukattai
Ingredients
Raw rice flour– 2 cup
Salt - enough to taste
gingilly oil – 1 tsp
Water – 2 cup
For stuff
Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
For stuff (or pooranam)
Make jaggery syrup. Cool it and add grated coconut, cardamom powder with instant stirring. Make it into balls.
Kozhukattai
Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.
Vegetable kozhukattai
Ingredients
Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup
For stuff
Grated cabbage, carrot – each ¼ cup
Coriander leaves – handful
Pepper powder – 2 tsp
Salt to taste
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
For stuff (or pooranam)
Steam cook vegetables. Mix them with salt and pepper. Make it into balls.
Kozhukattai
Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. The vegetables used for stuff can be your choice like beetroot, cauliflower or potato also.
Green gram kozhukattai
Ingredients
Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup
For stuff
Green gram – 1 cup
Grated coconut – ¼ cup
Chilli powder – ¼ tsp
Salt to taste
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
For stuff (or pooranam)
Soak green gram for 6 hours and bring to boil. Once cooked smash it and mix with grated coconut, chilli powder, salt and make it into balls.
Kozhukattai
Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. The vegetables used for stuff can be your choice like beetroot, cauliflower or potato also.
Beet sweet kozhukattai
Ingredients
Raw rice flour– 2 cup
Salt - enough to taste
Gingilly oil – 1 tsp
Water – 2 cup
For stuff
Grated beetroot – 1 cup
sugar – ¼ cup
cardamom powder – 2 tsp
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
For stuff (or pooranam)
Heat a kadai. Add grated beetroot. Stir till raw smell goes and add sugar, cardamom powder and keep stirring till the mix is not sticky to vessel. Make it into balls.
Kozhukattai
Kneed the dough like small puri’s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve.
Bajra kozhukattai
Ingredients
bajra flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup
For stuff
Jaggery – 1 cup
Grated coconut – ¼ cup
Cardamom powder – 1 tsp
Method:
In thick bottom pan boil water, add salt and oil. Then add the flour, jaggery, cardamom powder little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes.
Make it into balls.
Kozhukattai
Steam the balls like idli. The kozhukattai is ready to serve.
Jowar sweet kozhukattai
Ingredients
jowar flour– 2 cup
Salt - enough to taste
Gingilley oil – 1 tsp
Water – 2 cup
For stuff
Palm Jaggery – 1 cup
coconut pieces(cut into small cubes)– ¼ cup
Cardamom powder – 1 tsp
Dry ginger powder – ½ tsp
Method:
Dry roast jowar in a pan till the raw smell goes. Sprinkle some water, add salt, mix well. See that the flour is totally mixed in water but is still powder. Steam as such. Make jaggery syrup. Then add the steam cooked jowar flour, dry ginger powder, cardamom powder, coconut cubes little by little with instant stirring for even thickness. Make it into balls.
Kozhukattai
Steam the balls like idli. The kozhukattai is ready to serve.
Perfect post at the right time .. I love it !!
ReplyDeleteOMG! What a variety! I like the sweet ones.. havent heard of a vegetable one.. i'll try this!
ReplyDeleteWow so many different varieties,bookmarking..thanks for sharing.
ReplyDeleterecipe looks awesome, thanks
ReplyDeleteawesome post...
ReplyDeleteI have been seeing a lot of kozhukattai in other blogs part of Ganesha Chathurthy... you really have a collection of all possible kinds here!
ReplyDeleteall ur varieties looks the same except 1 or 2..u can add some good varieties as kara kozhukattai, pal kozhukattai, modak etc..
ReplyDeleteThanks Pavithra, Uma, suja, Krishnaveni, Sarah, Fathima and anonymous for your valuable feedbacks.
ReplyDeleteHi Anonymous,
Appreciate your feedback. This blog is a diary of all traditional recipes and new ones. I am also on updating more modaks as per ur wish.
the green gram and bajira modaks seems delicious and healthy.. hopefully we can make modaks with oats and wheat germ too
ReplyDelete