If you haven't tried this kozhukattai before, do give it a try on upcoming vinayagar chaturthi and i'm sure that you would be amazed by its taste and flavor.
It's one of the kozhukattais that i grew up eating a lot. Back in the days, Amma never used jaggery as sweetener for Thengai Kozhukttai. Always she used a couple of tbsp of sugar and generous amount of crushed cardamom. Grated coconut along with sugar and cardamom itself is simply amazing and i remember that i would have finished half of the filling before making the kozhukattai :-)
Also whenever Amma makes idiyappam for breakfast, she would have made a few of these kozhukattais or Thengai pidi kozhukattai as a last batch for our mid-morning snacks.
Coconut
For this recipe, i would highly recommend to use the freshly grated coconut/frozen grated coconut. Desiccated coconut won't work for this recipe.
Sugar
Here i have used simple white sugar because that's what i grew up eating and making it the same way brings so many good memories :-) But you can use raw sugar or any kind that you like.
Once the kozhukattais are cooked, the sugar melts completely, creating a homogeneous coconut stuffing so you won't taste any raw sugar at all.
Cardamom
Coconut and cardamom are the match made in heaven. So for any coconut based sweet, i like to add cardamom and for this recipe a generous amount of cardamom would elevate the taste and flavor so much.
Ok, now let's check out how to make this delicious Thengai Poornam Kozhukattai
Thengai Poornam Kozhukattai | Coconut Kozhukattai
Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
For Outer Layer
Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - a little less of 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - a little less of 1/2 cup
For Stuffing
Grated coconut - 3/4 cup
Sugar - 1/3 to 1/2 cup
Cardamom powder - 1/4 tsp
Procedure
First let's make the dough, take the flour in a bowl, add sesame oil and salt. Give a good mix. 
Pour the hot water into the flour and make a soft dough. Keep it aside for 5 mins.
Next for the stuffing, add all the ingredients listed under "For Stuffing" in a bowl and mix it all together. That's it, Coconut stuffing is ready.
Now let's shape the kozhukattai. Take a small portion of dough and make a smooth ball. Flatten the dough into a small disc on a greased banana leaf/ parchment paper.
Add a spoonful of coconut stuffing on one side of the dough and then fold the parchment paper and press the edges of the kozhuttai gently so that it sticks together. Then remove the kozhukattai from the parchment paper and place it on the greased steamer basket.
Steam the kozhukattais for 5-7 mins in a medium flame.
Delicious Coconut Kozhukattai is ready.
Related : How to make Peanut Kozhukattai
Notes:
- Sesame oil gives great taste to the kozhukattais, so i highly recommend to use the sesame oil.
- Don't overcook the kozhukattai otherwise, the cracks would appear on top of the kozhukattai.
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