Wednesday, September 5, 2018

Peanut Kozhukattai | Verkadalai Mothagam | Kozhukattai recipe

Verkadalai Mothagam, a delicious steamed sweet dumpling made from rice flour dough as outer layer with sweet peanut coconut filling inside. As Vinayagar Chathurthi is near by, i wanna share some new mothagam recipe and this verkadalai mothagam pops up in my mind first, i have a vague memory of eating this delicious kozhukattai  for first time when i was 9 or 10, that time we were in Villupuram and our neighbour aunty shared this verkadalai kozhukattai with us on one vinayagar chathurthi, i guess i liked it very much then and have the memory of asking Amma about the stuffing because in our family Amma makes only chana dal pornam for kozhukattai on chathurthi days, so that was different from what i used to it, so asked her about it. Some memories are astonishing!!!! Right??
Now coming to the recipe, it's one of the easiest mothagam that you can prepare in very less time. If you have roasted peanuts, then the stuffing would be ready in few mins. Even you can make the stuffing ahead or day before chathurthi and refrigerate it, unlike the traditional chana dal pornam, it has a longer self life. In this recipe, i have used grated coconut but you can skip that and make it with only peanuts also, i have tried this with / without coconut, both tastes equally good. Last year itself, i had made this & clicked the pictures to post here, but somehow it didn't happened, so  i was determined to post atleast this year and made this yesterday just for blogsake and here i'm with the recipe.For other kozhukattai and sundal recipe, check out the full ganesh chathurthi collection here .

Peanut Kozhukattai | Verkadalai Mothagam

Preparation Time : 15 mins | Cooking Time : 15 minsMakes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
For dough 
Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup
For Filling
Peanut - 1/4 cup
Grated Coconut - 3 tbsp
Cardamom -1 
Jaggery - 1/4 cup(heaped)

Procedure
First dry roast the peanut until it's aromatic and slightly turn into brown color( if you have roasted peanuts, skip this step) and let it cool for a while.Heat a pan with 1/2 cup of water and add the jaggery, let the jaggery melt completely. If it has any impurities, filter it once and bring into boil again.In the mean time, add the roasted peanuts into the mixie jar along with a cardamom and grind into coarse mixture. Add the powdered peanuts and grated coconut into the jaggery syrup.Mix it well and stir it continuously until it becomes thick. Switch off the flame and let it cool a bit.Now for the dough, 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.Then make equal sized balls and take a ball, grease your fingers with oil well and gently press it with your fingers around the edges and move towards the center, it will make a small bowl like the below image ,take a spoonful of fillings and add into the center.Seal the edges and make a smooth ball. Do the same for  all the dough and fillings, place it on the greased steamer plate and cook it for 5- 8 mins on medium flame.Tasty Verkadalai Kozhukattai is ready.
Notes:
  • Grind the peanut into fine or coarse powder as per your liking.
  • If you have skinned peanuts, once roasted remove the skin and then use it.


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