Monday, September 14, 2015

Kozhukattai | Porna Kozhukattai | Mothagam | Vinayagar Chaturthi Special

Mothagam/Poorna Kozhukattai, a delicious rice flour dumpling with sweet chana dal stuffing. This kozhukattai is my favorite, i love channa dal puranam (stuffing) more than any other stuffing in kozhukuttai. In our home, Amma never used rice flour for kozhukattai, always prepare fresh rice batter,saute till it's thick and use them for the outer layer for kozhukattai.It gives very soft outer layer and stays soft even when it's cooled down. Though the process looks lengthy,if you plan ahead, you can make this traditional kozhukuttai at your home easily for this year vinayagar/ganesh chathurthi. But here in the recipe i have shared both rice batter and rice flour method for making the outer dough,since now we don't have patient & time for making rice batter for dough every time,right? 
 Now a days,though there are so many varieties/stuffing available for this mothagam, this chana stuffing for the mothagam is the classic and traditional one, still we must make this one on chathurthi day without fail in addition to other modak and sundal recipes. For other kozhukattai and sundal recipe, check out the full ganesh chathurthi collection here .
PS: Final pictures are updated lately



Mothagam/Porna Kozhukattai

Preparation Time : 2 hrs | Cooking Time : 20 minsServes : 10 
Recipe Category: Snack/Kozhukattai | Recipe Cuisine: India
Ingredients
For Stuffing
Channa Dal - 1/2 cup
Jaggery - 1/2 cup
Cardamom - 2 nos
Grated Coconut - 3 tbsp
For Outer Layer
Idly Rice - 3/4 cup 
Oil - 1 tsp
Salt - 1/4 tsp
Or
Rice flour - 1/2 cup
Oil - 1 tsp
Salt - to taste
Water - 1/2 cup(approx)


Procedure
Soak the channa dal for 1/2 hr. In a sauce pan, bring 3 cup of water to boil, add the channa dal and allow to cook.The channa dal should not be mushy, if you press the channa dal in between your fingers, it should be pressed.That's correct stage, switch off the flame, drain the dal and dry it on neat kitchen cloth until the extra water is absorbed.Put the chann dal in the blender and pulse it for few seconds, it will become powdered easily and keep it aside.Heat the  wide pan, add the jaggery with litltle water & crushed cardamom, allow the jaggery to melt and bring it to boil.Add the powdered chann dal, mix it well, then add coconut and stir it well.Once the dal leaves the side , remove it from flame & allow to cool. Then make equal size balls from the stuffing and keep aside.For outer layer, if you're using the idly rice method,Soak the rice for 2 hrs and grind into smooth batter.Heat a wide non stick pan, add the  oil and the batter. Stir it continuously,until it leaves the side.Remove it from flame , allow to cool & make equal size balls from the dough.
OR
If you're using rice flour method, take the rice flour in a bowl, add salt and oil, mix it well, then pour the boiling water and make a soft dough. Let it rest for 5 mins.Now grease the hand and take one outer layer ball, make bowl shape from that, place the stuffing inside and seal it as shown in below picsDo the same for the remaining dough.Steam it in steamer for 5-7 mins. I used my idly pot to cook the Kozhukattai.Tasty and mouthwatering Mothagam/ Purna Kozhukattai is ready.
Notes:
  • This stuffing will stay good for 2 days at room temperature itself
  • You can make the stuffing a day before evening and make equal size balls and keep it at room temperature. It doesnt get spoiled and stay good for next day.
  • Dont cook the Kozhukkatai for long time, it will make crack in the outer layer.
  • Grease the hand with oil while making the outer shape





1 comment:

  1. thats an awesome post with wonderful clicks.. somehow everytime the outer cover always cracks !! will try ur wet batter method...

    ReplyDelete