Vinayagar Chathurthi is just round the corners. Think Vinayagar Chathurthi and the first thing that comes to my mind is the kozhukattais. My mother and grandmother used to prepare only the Thenga Poorna Kozhukattai and the Ulundu Kozhukattai, but after marriage, I did come to know about many other kinds. My MIL makes many different offerings like Pachha arisi idly, ellu urundai, nei appam, sundal, chakkara pongal, vadai and kozhukattais. It is usually and grand feast on this day. I really admire her patience in preparing all these different varieties of offerings. I am sure I will be making only very few of them.
I wanted to post a Kozhukattai recipe and while talking to my MIL she told me about this one with Kadala paruppu and I decided to try it. It was very yummy. A change from the regular thenga poornam.
For the outer covering
- Rice Flour/Idiyappam Flour – 1 cup
- Water – 1 cup + ¼ cup
- Salt a pinch
- Coconut Oil – 1 tsp
For the filling
- Kadala Paruppu/Channa Dal – ½ cup
- Powdered Jaggery – ½ cup + 2 tbsp
- Grated Coconut – ¼ cup
- Cardamom Powder – as required
- Ghee – 2 tsp
To prepare the filling
- Dry roast the channa dal for 3 to 4 minutes. Wash and soak the channa dal for ½ an hour.
- Pressure cook the channa dal with just enough water until soft and mushy.
- Mash the dal well and set aside.
- Heat a Kadai, and add the jaggery with ¼ cup of water. Once the jaggery dissolves, strain it for impurities.
- Pour the jaggery syrup back into the kadai and heat till the syrup reaches one string consistency.
- Add the coconut and the channa dal and mix everything very well.
- Add the ghee and stir until all the moisture has evaporated and the mixture starts leaving the sides.
- Remove from heat and add the cardamom powder and mix well.
- Allow to cool.
To prepare the dough for the outer covering
- Heat a kadai with water, salt and oil, once it comes to a rolling boil, lower the heat, add the rice flour and mix well. The whole thing will come together as a mass.
- Remove from heat and let it cool till you can work with your hands, Knead well and make into a smooth dough. Cover and keep aside.
- Make small balls out of the channa dal mixture.
To prepare the kozhukattai
- Grease your palms and pinch out small lemon sized balls out of the dough. Flatten the dough in your palms and place a ball of filling in the center. Gather the edges and seal the filling forming a peak at the top. (just like you would do for the stuffed paratha). Prepare more kozhukattais using the remaining dough and filling.
- Heat a steamer, you can also use the idli stand. Place the kozhukattais one by one without touching each other and steam for 10 minutes or until the outer layer is shiny.
The quantity of water required may vary depending on the dryness of the riceflour. So always keep a cup of hot water aside and use if required.