Sunday, September 15, 2013

Sweet Kozhukkattai/Inippu Kozhukkattai

There are lot of versions of sweet stuffings for kozhukkattai. For this year's Chathurthi, I prepared moong dal stuffing. Usually in our households fresh rice batter is mandatory for kozhukkattai, which makes the soft and tasty kozhukkattai.

Boiled rice/Idli rice - 1/2cup
Salt- 1/4teaspoon
Moong dal-1/4cup [I have used split moong dal with skin]
Jaggery- 1/4 cup [adjust]
Grated Coconut-2tablespoons
Oil-2 teaspoons

Wash and soak the rice for 2-3 hours.
Grind the rice with one tablespoon of coconut and little water to a coarse batter.
Heat oil in a wide pan, (keep the flame very low) and add the rice batter to the pan and mix.
After a few minutes the batter will come together, without sticking to the pan. Take it out, cover it and let it cool.
Pressure cook the moong dal for just a whistle. Open the cooker after the pressure subsides, drain the excess water and keep it aside.
Melt the jaggery with little water, drain for any impurities.
Then add the cooked dal and coconut to the jaggery.
Cook till the stuffing becomes little thick, add the elaichi powder and put off the stove.
Apply little oil/ghee on your hands, and knead the rice dough in a smooth dough, make small balls out of it. 
Flatten each ball, keep a teaspoon of stuffing in the center and make the desire shape. 
Steam the kozhukkattai's in a steamer for 7 to 8 minutes.
Soft and delicious kozhukkattais are ready. Offer them to Lord Ganesha and enjoy it! :)


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