Coconut Kozhukattai / Thengai Kozhukattai

Coconut Kozhukattai / Thengai Kozhukattai : Steamed rice flour dumplings with freshly shredded coconut and jaggery inside as the filling.





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How To Make Coconut Kozhukattai

Prep Time : 15-20 mins | Cooking Time : 12 mins | Serves : 3 to 4 | Cuisine : Indian

Author : Shanavi | Copyright : www.kitchensecretsandsnippets.com
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PRINT THIS RECIPE

Ingredients:

  1. Rice flour - 1 cup
  2. Water - as needed ( might need from 1 1/4 cups to 2 cups, depends on the rice flour)
  3. Salt - to taste
  4. Oil - 1 tsp + to grease the palm 
For the filling / Poornam :

  1. Shredded fresh coconut - 3/4 cup
  2. Jaggery - 1/3 cup, powdered , add acc to taste
  3. Cardamom powder - a pinch
  4. Salt - a pinch
 Method:

For the filling :

  • Add the jaggery to pan with little bit of water just enough to cover and dissolve it on medium low flame. When it is fully dissolved, filter the syrup to remove the sand or any impurities.
  • Transfer the syrup back to the sauce pan and give it a boil. Throw in the fresh coconut , keep on stirring until the water is gone and becomes semi dry. Add the cardamom powder, a tsp of ghee and mix well. Switch off the heat and transfer the contents to a bowl. Let it cool for few minutes.
  • Divide the filling into marble sized round one's on a tray.

For the outer layer :

  •  Take the rice flour in a wide bowl. In a sauce pan boil the water (as needed) with enough salt, oil and bring them to a boil.
  • Add this boiling water little by little to the rice flour and using a back side of a wooden ladle, mix it thoroughly. Add the water until u feel it's enough to get a soft dough.
  • Cover the bowl for a minute. Later grease ur palm and start kneading the dough , forming a soft dough. Cover the dough with the damp cloth else the dough son becomes dry on it's outside.

Making Kozhukattai :

  • Grease both the palms, pinch a small lemon sized dough and start flattening the dough from inside to outside in circles. This way, u'll be able to get a evenly thick circle. Place the filling in the middle and bring all the edges to the middle and just press it to look like as modakam, like as shown here.
  • Add an inch level of water to the idli maker (bottom pan) , keep on medium flame. In the mean time, grease the idli plates and place the modakam / kozhukattai one by one ad keep inside the idli maker. Cover and cook for 10 to 12 minutes on medium flame.
  • Open the idli maker , take out the idli plates, rest for 5 minutes, then remove the modakam and serve cold for Neivedyam.







Cheers,
Shanavi

9 comments:

  1. great shobana.. :) am yearning to taste this... thanks for the recipe .. will try this soon... love the pics.. osm :)

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  2. What yummy pics.. Loved them .. and loving the kozhukattais too.. :)

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  3. absolutely irresistible

    http://preetyskitchen.blogspot.com/

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  4. delicious and yummy looking kozhukatai dear :) lovely click too :)

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  5. Love the click....Super yummy in my tummy...

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  6. most fav filling sho...they looks so yumm!!

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  7. Yummy pics dear, as usual !! Love this sweet treat anytime, urs look damn perfect :)

    ReplyDelete

 

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