10 varieties of kozhukattai recipes on Ganesh Chaturthi special

1. Soya kozhukattai
2. Sesame seed kozhukattai
3. Palm jaggery kozhukattai
4. Moongdal Kozhukattai
5. Coconut kozhukattai 
6. Vegetable kozhukattai
7. Green gram kozhukattai
8. Beet sweet kozhukattai
9. Bajra sweet kozhukattai
10. Jowar sweet kozhukattai

Soya 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.