3 Kozhukattai varieties (sweet and spicy)

Written by: 7aumsuvai

Kozhukattai is a sweet dish traditionally prepared during Vinayaka Chaturthi festival. Its steamed rice flour dumpling with sweet or savory filling inside. We are going to prepare the outer layer (dough)from the store bought idiyappam flour instead of making it from scratch. Also, we are going to make 3 different kozhukattai/modak varieties from one flour. Along with kozhukattai/modak we are going to make masala sundal/spiced chana salad that you can prepare at the time of Ganesh Chathurthi and even during navratri festival.

Ingredients: Outer layer:
  • 2 cups- Idiyappam flour/rice flour(store bought)
  • Salt to taste
  • Hot water as needed
  • 1 to 2 tbsp - Sesame oil
Preparation method:
  1. Take a mixing bowl, add rice flour and required salt, mix well thoroughly. Meanwhile, bring water to a rolling boil as shown in the picture.
  2. Add hot water little by little into the rice flour and mix well with a ladle as it will be very hot to handle. Then add sesame oil and mix well.
  3. Consistency of dough should be a soft and pliable dough. Cover with a lid and keep it aside until use. Rice flour base is ready for all the kozhukattais we are making.

(1)Coconut roasted gram stuffing/Poornam:
  • 1 cup - Coconut (grated)
  • 1/4 to 1/2 cup - Roasted bengal gram (pottukadalai)
  • 1/4 to 1/2 cup - Sugar-as needed
  • 1/4 tsp - Cardamon powder
  • 1 tsp - Ghee
  1. Grind roasted gram and sugar together to a fine powder. Now mix this with coconut grated along with cardamom powder and ghee. Now stuffing is ready...
  2. Apply oil on your left hand take a small amount of rice flour make a ball then press the flour with the other hand. Keep the poornam inside and cover nicely.
Making of dumplings: Place the kozhukattais in the idli plate or any steamer for 9 to 10 minutes and steam until cooked. (2)For making coconut jaggery filling:
  • 1 cup – Grated coconut
  • 3/4 cup – Jaggery / vellam (powdered)
  • 1/4 tsp – Cardamom powder
  • 1 tsp – ghee
  1. Take a bowl, mix grated coconut, jaggery powder, cardamom powder and ghee and now filling is ready.
  2. Take the modak press and grease it with oil on all the sides. Take a small ball out of dough, use your fingers to spread dough on sides of mould as shown in video.
  3. Place the filling inside and cover it with little dough on outside. Now open the mould carefully to take out the kozhukattai.
  4. Place the kozhukattai in the idly plate or any steamer for 10 minutes or until well cooked. Yummy thengai poorna kozhukattai is ready.
(3)Spicy mini kozhukattai is one of my favorite munch prepared by my mom as an evening snack. I love the aroma of the seasoning to the kozhukattai. Here comes the recipe for simple and tasty mini kozhukattai. Seasonings:
  • 2 tsp – Oil
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Split black gram / Ulunthu
  • 1/4 tsp - Jeera
  • 2 or 3 nos – Dry red chillies
  • 4 or 5 nos – Curry leaves
  • 3 tbsp – Coconut grated
  • 1 to 2 tsp - Idli milagai podi/ gun powder(recipe video available )
  1. When dough is still warm, knead it into a smooth ball. If needed add few drops of sesame oil to knead, now make small balls out of this dough. Ball size should be like seedai urundai.
  2. Place mini kozhukattai in the idly platter or any steamer for 9 to 10 minutes and steam until cooked. Set aside.
  3. Heat oil in a pan, season with items given in the list for seasoning and now add cooked kozhukattai balls along with grated coconut and idli podi/gun powder, mix well. Spicy mini kozhukattai is ready.

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