Kozhukattai Recipes

Easy and healthy kozhukattai recipes for breakfast and vinayakar chathurthi.

Modak Recipe

Chocolate Modak

Barnyard / Kuthiraivali Millet Paal Kozhukattai

Samai Kara Pidi Kozhukattai with Rice

Kara Pidi Kozhukattai with Rice

Foxtail Millet Flour kozhukattai

Finger Millet Sweet Kozhukattai

Vegetable Poorna Kozhukattai

Homemade Rice Flour

Read More

Ragi / Finger Millet Sweet Kozhukattai

   Ragi Sweet Kozhukattai is a soft, healthy and tasty. You can definitely try this for variety. You can mix ragi sweet kozhukattai along with standard rice kozhukattai.

Recipe Cuisine : South Indian | Recipe Category: Dessert

Preparation Time:  5 mins  | Cooking Time: 30 mins| Yields: 15 nos

Ingredients:

Finger Millet Flour / Ragi Maavu	½ cup
Jaggery Syrup (click her for the recipe)	¼ cup
Split grren gram / moong dal/ paasiparuppu	2 tbsp
Grated Coconut	2 tbsp
Rice Flour	1 tbsp
Sesame Oil	1 tbsp

Procedure:

1. Wash and soak the moong dal for 1 hr or soak it warn water for ½ an hour.

2. Dry roast the ragi flour till nice aroma comes out from it. Allow it cool down.

3. Heat ½ cup of water in a heavy bottom pan or non stick pan. Add the soaked moong dal and cook till the dal becomes half cooked. At this time close the lid of the pan and keep the flame simmer.

4. Mix the roasted ragi flour and ½ cup of water in a bowl without lumps.

5. After the dal is cooked, add sesame oil and the ragi batter and stir continuously. After few mins, the batter becomes thick.

6. At this stage, add the jaggery syrup and mix them well. Stir occasionally. Add grated coconut and mix them well. 

7. Finally sprinkle the rice flour and mix them well. Cook till the mixture becomes thick and leaves the sides of the pan.

8. Switch off the flame and allow it to cool down completely.

9. Now make small lemon sized balls from the mixture and press gently with your fingers only. See the video. Wet your hand with water and make the kozhukattai, because the ragi kozhukattai batter is little bit sticky.

10. Steam cook the kozhukattai in a steamer for 10 mins.

11. Wet your hand and take the kozhukattai from the steamer. Allow it to cool down for few mins and then serve.

  Serve it hot or warm.

Read More

Modak / Mothagam Recipe

Modak or Mothagam is a traditional recipe for Vinayakar Chathurthi. I have sticked entirely with the traditional procedure.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  20 mins  | Cooking Time: 10 mins| Yields: 10 nos

Ingredients:

For Dough:
Processed Rice Flour / Idiyappam Flour (click here for the recipe)	1/2 cup
Water	1 ¼ cup
Sesame Oil	1 tbsp
Salt	¼ tesp
For Filling:
Grated Coconut	3/4 cup
Jaggery Syrup (click here for the recipe) or powdered jaggery	½ cup
Cardamom Powder	¼ tesp

Procedure:

Filling / Pooranam Making Procedure:

1. Heat the pan, add grated coconut, jaggery syrup and cardamom powder. Mix them well and keep the flame at simmer. If you use powdered jaggery, add 3 tbsp of water and mix them well.

2. Stir occasionally and cook till the mixture become thick. This will take 5-7 mins. Keep it aside and allow it to cool down.

Dough Making Procedure:

1. Take the water in a heavy bottomed pan, add salt and sesame oil.

2. When the water starts to boil, switch off the flame.

3. Immediately add the rice flour slowly. Stir it continuously without any lumps.

Use thick handle ladle for mixing the dough.

4. Mix the dough till the dough does not stick on the sides of the pan and it becomes like chapathi dough. Leave it for 2 mins and knead the dough with your hands.

5. Now close the dough with wet cloth. Otherwise the dough becomes dry.

6. Make lemon size balls from the dough. Either flatten the ball or make small cup from the ball. At this time you can grease your hands with oil.

7. Fill it with coconut filling / poronam and close it carefully like a modak. Do this step for all the balls.

8. Steam cook the modaks for 10 mins in a steamer. 

   Now modak/mothagam is ready for padaiyal.

Read More

Saamai / Little Millet Kara Pidi Kozhukattai

     Normally Kozhukattai is prepared with Rice flour. I wanted to try it with Samai Millet / Little Millet and see whether there is any difference in quality. Fortunately, There is not much difference is quality and it had come out really well. The taste is unique and kids loved it.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  2 mins  | Cooking Time: 30 mins| Yields: 18 – 20 nos

Ingredients:

Little Millet Rice / Saamai Arisi	½ cup
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tesp
Urad Dal	½ tesp
Bengal Gram / Kadalai Paruppu	1/2 tbsp
Curry Leaves	1 spring
Green Chilli or Red Chilli	2
Grated Ginger	1 tesp
To Garnish:
Grated Coconut	2 tbsp

Procedure:

1. Wash the little millet and keep it aside. No need to soak it in water.

2. Wash the ginger and grate it using the grater or cut it into very small pieces.

3. Wash and cut the green chillies into two halves.

4. Heat the oil in a heavy bottomed pan, add mustard seeds and wait for popping. Ad urad dal and Bengal gram dal, fry for a minute.

5. Then add the green chillies, grated ginger and curry leaves. Saute for a min.

6. Add 1 ¼ cup of water and bring it into boil. Now add the washed little millet into that boiling water. Keep the flame at simmer.

7.  Add salt and mix them well. Close the lid of the pan. Stir occasionally and cook till the mixture becomes thick and does not stick the sides of the pan.

8. Switch off the flame and add grated coconut. Mix them well and transfer the upma into a plate. Allow it to cool down. You should not cool down completely. It should be little bit warm. Then only you can make balls.

9. Make lemon size balls from the upma. Hold the ball in your hand and tightly close your fingers to make kozhukattai shape. See the video for make kozhukattai shape.

10. Make all kozhukattai’s and steam cook them for 12 mins.

   Yummy and delicious is ready to serve with coconut chutney or coriander coconut chutney.

Read More

Kara Pidi Kozhukattai with Rice

     Mostly for preparing kozhukattais rice flour is used. But in Kongu Region (Coimbatore and surrounding region) rice is soaked and made into a idli type batter and used.  This kozhukattai is more tastier than rice flour kozhukattai.

     It’s not only a very good snack but also can be served for breakfast or dinner with coconut chutney.

Recipe Cuisine : South Indian | Recipe Category : Breakfast / Snacks

                       Preparation Time: 20 mins   | Cooking Time: 15 mins | Yields : 12

Ingredients:

Parboiled Rice	1 cup
Coconut	¼ cup
Onion (optional)	¼ cup
Salt	As required
To Temper:
Coconut Oil or Cooking Oil	2 tbsp
Mustard Seeds	½ tesp
Urad Dal	½ tsp
Channa dal / kadalai paruppu	1 tbsp
Curry leaves	A spring
Green Chilli	2

Procedure:

1. Wash the green chillies and cut them into small pieces. Keep it aside.

2. Peel the skin of the onion and wash it. Cut the onion into small pieces.

3. Wash and soak the rice for 2 hours. Then grind the rice into coarse paste with little water using the mixer grinder.

4. Now add the coconut and salt,  grind them into a paste. (not too fine but 90% is enough)

5. Heat the oil in a heavy bottom pan or non stick pan, add mustard seeds and wait for popping.

6. Then add urad dal, channa dal, green chillies and curry leaves. Saute for a minute.

7. Next add the chopped onion and sauté till they become translucent.

8. Now add the ground batter and mix them with the ladle. Stir it continuously till the water gets absorbed completely and the mixture becomes soft pliable dough. Switch off the flame and allow it to cool down.

9. Heat the steamer with water (idli pot). Meanwhile, divide the dough into lemon size balls. Press each balls between your palm and fingers. Now you should get the finger impression on the balls.

10. Steam cook the kozhukattai for 15-17 mins or till they turn into glassy.

      Yummy and healthy kozhukattai is ready to serve. Serve with coconut chutney.

Read More

Bengal Gram Dal / Kadalai Paruppu Sundal

    Kadalai paruppu sundal is easy to make, protein rich snack which you should make at least once in a month.

Recipe Cuisine : Indian | Recipe Category: Snack

                 Preparation Time: 3hrs(for soaking)  | Cooking Time: 8 mins | Serves: 2

Ingredients:

Split gram dal / kadalai paruppu	½ cup
Grated Coconut	2 tbsp
Turmeric Powder	¼ tesp
Salt	As required
To Temper:
Oil	2 tesp
Mustard Seeds	½ tesp
Urad Dal	1 tesp
Curry Leaves	1 spring
Green Chilli	1
Asafoedita / hing	½ tesp
Onion (optional)	¼ cup

Proceudre:

1. Wash and soak the dal for 3 hrs. At least soak it for minimum 1 hr. Then drain the water and keep it aside.

2. Boil 1 cup of water, add the drained dal with turmeric powder. Cook for 4 mins. Switch off the flame and close the lid of the pan and leave it for 1 more min. Dal should become mushy when you  press one dal with your figure.  Strain the water completely using the strainer.

3. Heat the oil in a pan, add mustard seed and wait for popping. Then add the urad dal, curry leaves, chopped green chillies and hing. Saute them for a min.

4. Next add the finely chopped onion (if you have used) and fry till they becomes translucent.

5. Now add the cooked dal and salt. Mix them well and sauté for 2 mins. Keep the flame at simmer.

6. Finally add the grated coconut and switch off the flame. Mix them well and transfer it into serving bowl.

    Tasty and healthy evening snack is ready to serve with tea or coffee.

Note:

1. Cooking time is less when soaking time is more. So soak the dal for 3 hrs.

2. Do not over-cook or under cook.

3. You can use dry red chilli instead of green chilli.

Read More