Hello,
Last week we have celebrated vinayaka chathurthi. Let me share with you two different varities of kozhakattai/modak. One sweet another salty. You can make this as an evening snack for children and yes your family will love it too. The simple dish takes lot of preparation. You can prepare the pooranam previous day but make sure you roll it into small ladoos and keep it. As once the poornam sets its difficult to roll!! But during festivl days we make it fresh as the kozhakattai is offered as a naivedyam/offering to God Vinayakar/Ganesha . Making the kazhakattai need little expertise.
Sweet Kozhakattai/Modak
Ingredients
For Tengai pooranam
Grated coconut - 1 cup
Jaggery - 3/4 cup
cardamom - 2 nos.
Method of Preparation
Heat a pan and add one table spoon of water and add grated jaggery. Allow the jaggery to dissolve, strain using a steel strainer to remove dust particles/stones form jaggery. Pour the melted jaggery back to the pan allow it to boil, Now add grated coconut and cardamom. Mix well make a soft pooranam. You will notice the pooranam is no more sticking to the pan and forms into a ball leaving the edges, and releasing oil from the freshly grated coconut. Off the stove. Bring the pooranam to room temperature. Using your hands make small balls of pooranam. Keep aside.
For outer cover
Rice - 1 cup
Method of Prparation
Soak rice for about 3 to 4 hours. Grind to a fine paste adding enough water.In a heated kadai pour two tbsp sunflower oil/coconut oil pour the rice batter and stir till its turns into a soft dough. Cool it down to room temperature. Use your hands and knead it into a very soft dough without lumps.
Now finally to make sweet kozhakattai. Keep sunflower oil in a small bowl and grease your palm with oil and make a lemon sized kozhakattai ball and press it in the moddle to make it like a small disk.. Try to make it thin and in the middle place one thengai pooranam ball. Close the kozhakattai gently by pressing the mavu around pooranam. Make sure the poornam is completely covered. Now shape it like modak. If you wish you can use the modak shaper available in the market.It gives a beautiful shape to your modak.
Use iddly vessal, arrange modak in it. Stem the modak in iddly vessal for about 10 minutes. Open the modak and place in on a clean banana leaf. You can offer it as a naivedyam for lord Ganesha and serve hot or cold.
For urad kozhakattai (salty)
Ingredients
Rice - 1 cup
Whole urad dal - 1/2 cup
salt as required
grated coconut - 2 tbsp
green chilly - 2
ginger - a samll piece
curry leaves - a few
for tadka
mustard - 1/2 tsp
urad dal - 1/2 tsp
red chilly - 1 broken
Method of Preparation
Soak rice for about 3 to 4 hours. Grind to a fine paste adding enough water and salt.In a heated kadai pour two tbsp sunflower oil/coconut oil pour the rice batter and stir till its turns into a soft dough. cool it down to room temperature. Use your hands and knead it to a very soft dough without lumps.
Soak urad dal for about 45 minutes, drain excess water and grind to a coarse paste by adding green chilly, ginger and curry leaves. Keep kadai and heat it. Pour oil and add mustrad seeds, allow it to crackle, now add urad dal and broken red chilly. Gently fry urad dal till it turns into golden brown add coarsely grinded urad dal paste, coconut and salt. Mix it and cook in low fire for about 3 to 4 minutes. Off the stove, cool the urad pooranam. Make small balls out of it.
Take a big lemon sized rice mavu flatten it in your hand. Fill the urad pooranam,close it completely. Make it into small purse shape. Stick the edges steam it same like sweet kozhakattai. Offer to God Ganesha and serve as Prasadam.
Last week we have celebrated vinayaka chathurthi. Let me share with you two different varities of kozhakattai/modak. One sweet another salty. You can make this as an evening snack for children and yes your family will love it too. The simple dish takes lot of preparation. You can prepare the pooranam previous day but make sure you roll it into small ladoos and keep it. As once the poornam sets its difficult to roll!! But during festivl days we make it fresh as the kozhakattai is offered as a naivedyam/offering to God Vinayakar/Ganesha . Making the kazhakattai need little expertise.
Sweet Kozhakattai/Modak
Ingredients
For Tengai pooranam
Grated coconut - 1 cup
Jaggery - 3/4 cup
cardamom - 2 nos.
Method of Preparation
Heat a pan and add one table spoon of water and add grated jaggery. Allow the jaggery to dissolve, strain using a steel strainer to remove dust particles/stones form jaggery. Pour the melted jaggery back to the pan allow it to boil, Now add grated coconut and cardamom. Mix well make a soft pooranam. You will notice the pooranam is no more sticking to the pan and forms into a ball leaving the edges, and releasing oil from the freshly grated coconut. Off the stove. Bring the pooranam to room temperature. Using your hands make small balls of pooranam. Keep aside.
For outer cover
Rice - 1 cup
Method of Prparation
Soak rice for about 3 to 4 hours. Grind to a fine paste adding enough water.In a heated kadai pour two tbsp sunflower oil/coconut oil pour the rice batter and stir till its turns into a soft dough. Cool it down to room temperature. Use your hands and knead it into a very soft dough without lumps.
Now finally to make sweet kozhakattai. Keep sunflower oil in a small bowl and grease your palm with oil and make a lemon sized kozhakattai ball and press it in the moddle to make it like a small disk.. Try to make it thin and in the middle place one thengai pooranam ball. Close the kozhakattai gently by pressing the mavu around pooranam. Make sure the poornam is completely covered. Now shape it like modak. If you wish you can use the modak shaper available in the market.It gives a beautiful shape to your modak.
Use iddly vessal, arrange modak in it. Stem the modak in iddly vessal for about 10 minutes. Open the modak and place in on a clean banana leaf. You can offer it as a naivedyam for lord Ganesha and serve hot or cold.
For urad kozhakattai (salty)
Ingredients
Rice - 1 cup
Whole urad dal - 1/2 cup
salt as required
grated coconut - 2 tbsp
green chilly - 2
ginger - a samll piece
curry leaves - a few
for tadka
mustard - 1/2 tsp
urad dal - 1/2 tsp
red chilly - 1 broken
Method of Preparation
Soak rice for about 3 to 4 hours. Grind to a fine paste adding enough water and salt.In a heated kadai pour two tbsp sunflower oil/coconut oil pour the rice batter and stir till its turns into a soft dough. cool it down to room temperature. Use your hands and knead it to a very soft dough without lumps.
Soak urad dal for about 45 minutes, drain excess water and grind to a coarse paste by adding green chilly, ginger and curry leaves. Keep kadai and heat it. Pour oil and add mustrad seeds, allow it to crackle, now add urad dal and broken red chilly. Gently fry urad dal till it turns into golden brown add coarsely grinded urad dal paste, coconut and salt. Mix it and cook in low fire for about 3 to 4 minutes. Off the stove, cool the urad pooranam. Make small balls out of it.
Take a big lemon sized rice mavu flatten it in your hand. Fill the urad pooranam,close it completely. Make it into small purse shape. Stick the edges steam it same like sweet kozhakattai. Offer to God Ganesha and serve as Prasadam.
