Thursday, September 4, 2008
MOTHAGAM AND ULUNDU KOZHUKATTAI RECIPE WITH VIDEO | VINAYAGAR CHADHURTHI RECIPES
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 |
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.
![DSC_183518[1]](http://lh6.ggpht.com/-W-2nMPTl8-Q/TluvGfINNYI/AAAAAAAAV0Y/Am-moG-LwxE/s1600-h/DSC_18351814.jpg "DSC_183518[1]") |
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.
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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.
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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.
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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.
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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:
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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.
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Flavourful ulundu kozhukattai can be made as shown in video 2.
Notes:
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21 Stars(comments):
WOW!..bookmarked!!..a real keeper!..I always fail with the outer layer..ending up in lumps..
Yours look perfect..!!
I have posted kozhukkattais last year and I use the poori presser.do visit my post abt the same when you have time!..
I will certain;y try your method, raji and let you know..
Happy that you are back and hope your little one has steeled with his new atmosphere :)
Me too a very lazy blogger these days..you see :)
Raji..Those kozhukattais are looking awesome..nice shapes!..good to see you back!
Wow!!!
yummy kollukattai....
So nice to see you again Raks... and those kozhukattais are like works of art - perfect!
Lovely step by step procedure......Kozhukattais look awesome.....
I ran into your kozhukattais when I was blog hopping...nice step by step pictures and instructions for the recipe...decorative edges on the kozhukattais too!
Beautiful kozhukattais! I always have trouble with the outer covering cracking and the pooranam leaking. Any idea of what might be wrong? Thanks!
Good to see you back!
Wow, awesome recipe! Nice pics.
Hi Rak's Kitchen! Nice to see you back...The kozhukattais look awesome
...
oh wow! they have come out nice and pretty! my bro loves these modakas and so do i :) yummy!
Kalai,
There are some reasons for cracking:
1.The dough should be really smooth and moist,non sticky.For that,if you are using rice flour,boil water nicely with a teaspooon of gingelly oil.water should be hot enough to make the flour get cooked.
2.Enough wter should be added.
3.Keep the dough alwas covered to avoid drying,if itdries up also sprinkle hot water and little oil in between to make it again smooth.
The main key is the flour should get cooked while we ar making t dough itself and should be always moist(dont let it dry)
Hope this helps you:)
I love those kozhakattais prepared you....Looks perfect
Hi Rajeshwari,
First time in your blog when I was searching for kozhukattai recipe.Tried your recipe and it came wonderful.I always mess up on the outer layer( lumps are unavoidable) but ur recipe is a keeper.BTW,I made the outer layer with ready made rice flour that we get in the Indian stores(US).Still it works... :)
Thanks for sharing
Vidya
VidyaThanks so much for the feedback and the nice words :) Appreciate that you spent time to write here :) its really motivating me :) I will also try with the plain rice flour next time :)
Very nice clippings. Thanks for all the effort into making the video's.
YOu are truly a pro! I saw several blogs with kozhukkattai recipes. None of them ever match the beauties here! Such perfection in shape and texture!
Wow..it makes me drool ..lovely step by step pics...bookmarked!
Wow..Raji..Awesome post on kozhukattais....I luv it as much as the lord ganesha do...Happy vinayakar chathurthi
IWOnderful demo! I have just made both the thithipu and uluthampoornams and kalaried the arusi mavu to make tomorrow - Sad part is no one will be back home until 6 pm -- I have to gorge the kozhakattais by myself ;)
Happy Vinayaka Chaturthi to you and family
cheers, priya
awesome recipes dear...love your clicks too...
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Hai i simply adore ur blog they r looking so nice and yummy. Since from my childhood i enjoy this kozhukattai i really miss them a lot when i saw in ur blog i just gave a try to them the result was awsome better than what i used to have in my childhood. Thank u soooo much for all ur delicious recipies i also tried ur cheesy cauliflower kofta gravy it is really a big hit with my fuzzy 5 yr old daughter.
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