Monday, September 14, 2015

Kozhukattai | Porna Kozhukattai | Mothagam | Vinayagar Chaturthi Special

This year, vinayagar chaturthi falls on 17th sep and Mothagam is  the most important prasadam we prepare & offer to god during this festival.The recipe i'm sharing here is from my grandmom(paternal), from her my mom learned and now i learned it from my mom.

Mothagam/Purna Kozhukattai is my favorite, i love channa dal puranam (stuffing) more than any other stuffing in Kozhukuttai. In our home ,we never used rice flour for kozhukattai, always prepare fresh rice batter and make the outer layer for kozhukattai.It gives very soft outer layer.Though the process looks lengthy,if you plan ahead, you can make this traditional kozhukuttai at your home easily for this year vinayagar chaturthi. Happy Vinayagar Chaturthi to all

Mothagam/Porna Kozhukattai

Preparation Time : 2 hrs | Cooking Time : 20 minsServes : 10 
Recipe Category: Snack/Kozhukattai | Recipe Cuisine: India
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

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,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.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.
  • 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...