Tag Archives: kozhukattai

Banana Sweet Pidi Kozhukattai

3

Kozhukkatai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and  to include banana into his diet, generally I prepare sweet pidi Kozhukattai with jaggery and banana.

Check out my other Kozhukattai recipes,

Cracked Wheat Kozhukattai

Sweet Kozhukattai

Aval Kozhukattai

Ammini Kozhukattai

Ingredients:

Rice Flour – 1 cup

Banana – 1 cup puree from two  banana

Jaggery – 1/4 cup

Water –   1 cup 

Cardamom powder – 1/8 tsp

Salt – pinch

Oil/ Ghee – to grease

2

Method:

  • Soak jaggery in  luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the banana puree and cook for 2 minutes

banana sweet kozhukattai

  • Add rice flour and salt to the jaggery syrup – banana puree and mix well to avoid lumps. Cook til the dough separates from the pan and forms a mass

banana sweet kozhukattai1

  •  Keep it aside till you can handle the dough. Cover it with a damp cloth

IMG_3505

  • Grease the hand with little water, take a small portion of Kozhukattai and make it into cylindrical shape
  • Grease the idli mould with little oil. Steam kozhukattai in idli stand or pressure cooker for 8 to 10 minutes. banana sweet kozhukattai2

My Notes:

  • I used store brought rice flour, instead homemade rice flour can also be used
  • The water quantity depends on the rice flour so adjust accordingly

1

Sweet Kozhukattai

IMG_9158 - Copy

Sweet  Kozhukattai is a traditional dish prepared durung many festivals like varalakshmi pooja and vinayaka chaturthi. Soft Purana Kozhukattai is a great teatime snack too. When my Mother in law came to visit us, she used to prepare this frequently, and having a sweet tooth, I remember skipping dinner after having so much Kozhukattai! There are many ways to cook Sweet kozhukattai, I am sharing one version along with few other techniques told by both Mom and Mother in law

Can I call it Indian Sweet Momos 😉

Sweet Kozhukattai

Preparation Time : 10 min |  Cooking Time : 45  mins – 1 hour | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Salt – 1/8 tsp

Coconut oil – 1 tsp

Pooranam

Shredded Coconut – 1 cup

Water – 1 tbsp

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

IMG_9156

Method

  • In a pan, add jaggery one tbsp of water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off

IMG_9099

  • While still warm and when you can handle the jaggery with hands, grease your palm with ghee/oil, take small portions and make small jaggery balls

IMG_9108

  • In a sauce pan add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

IMG_9101IMG_9102IMG_9103

  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When the dough is cool enough to handle, make small spheres. Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps to make Kozhukattai

IMG_9109

  • Slowly press with your hand and make a big circle sufficient enough to keep the filling

IMG_9111

  • Place the pooranam into the small portion

IMG_9112

  • Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used

IMG_9113

  • Repeat with rest of the dough
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

IMG_9151

My Notes:

  • If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
  • To get the outer layer soft,  boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
  • When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
  • Cook pooranam in medium flame
  • It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
  • Pooranam can also be prepared the previous day and refrigerate

Cracked wheat and Oats kozhukattai

IMG_3276

Kozhukattai is a traditional recipe prepared with broken rice. Adding a healthy twist, I have tried it with cracked wheat and oats. Rich in fibre, this is a good breakfast option.

Cracked wheat & Oats kozhukattai:

Preparation Time : 5  mins | Standing time : 5 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Broken Wheat/Bulgur  – 1 cup

Oats – 1 cup

Scraped Coconut – ¼ cup

Salt – as needed

Water – 4 cups

For tempering

Coconut oil or Any refined oil – 1 tsp (I used coconut oil)

Mustard Seeds – 1/4 tsp

Red Chilli – 3

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Asafoetida – a generous pinch

Method:

  • Dry roast the broken wheat and oats till a nice aroma comes. Put it in a blender and blend it coarsely. Transfer to a plate.
  • Add oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli and asafoetida. After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil. Once the water starts boiling add the broken wheat and oats, mix well.
  • Stir till all the moisture evaporates and broken wheat and oats are half cooked. Sprinkle some water if required. Switch off the heat

Image

  • Take water in a small bowl and use it while forming kozhukattai. Form kozhukattai when the half cooked wheat and oats are not too hot to handle. Let it not cool too much, at the same time. if required grease your hand in water to form  Kozhukattai

Image

IMG_3280

My Notes:

  • I have used Cracked wheat, which is slightly larger than the regular broken wheat. If you are using smaller broken wheat, reduce water quantity accordingly
  • If you are using regular broken wheat, no need to blend

Check my other Cracked wheat recipes,

Cracked Wheat Pongal

Cracked Wheat Pulao