Friday, August 16, 2013

Kozhukattai – honour of festivals

Kozhukkatai (dumplings) is a godly prasadham to decorate all our beautiful and auspicious moments. We can prepare multiple varieties from few food items but the prepared varieties should be accepted by the people i.e., includes Kozhukattai also.                
It is easier to prepare many tastier varieties out of very few ingredients. We know that there are few nuances in preparing the kozhukattai dough, the taste which you are giving to kozhukattai lies in the dough stability. The dough stability provides extraordinary whitish colour and perfect shape without drift. At present times Kozhukattai is an uncomplicated dish to prepare at home but currently it is fading in the modernism.

Happy to provide the simple Kozhukattai dough preparation and also the basic kozhukattai recipe through this write up. Try to dish out this as Vinayagar Chathurthi special or any auspicious occasion at your home and receive god’s blessings.

Kozhukkatai Dough

Kozhukkatai Rice flour – 2 cup
Salt – ¼ tsp
Oil – 1 tbsp
Tepid water – 1 cup

Sweet stuffing

Jaggery, broken – 100g
Cardamom – ¼ tsp
Coconut, grated – 100g
Channa dal, boiled - 50g


1.Sprinkle water and prepare tough kozhukattai dough. Apply oil and reserve it for sometime.

2.Mix all stuffing ingredients gently. In the meantime, prepare even balls from dough.

3.Apply little oil in your palms and just press the dough. Keep the stuffing in the  pressed dough and cover the balls neatly.

4.Keep the balls in the Idli steamer and steam it for the next 10minutes.

5.Serve the delicious sweet kozhukattai now.

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