Kozhukattai Recipe | Kozhukattai Maavu or Dough Recipe | Relaksip

 What is Kozhukattai?

A typical South Indian dumpling with rice flour and grated coconut, jaggery, or chakkavaratti is known as kozhukatta or kozhukkattai. Despite being typically sweet, kozhukatta sometimes has a savory filling. In different regions of India, a dish similar to Modak is prepared.

Kozhukattai Recipe: A Delicious South Indian Delicacy

Introduction:

Kozhukattai, also known as Modak in some regions, is a traditional South Indian dish that holds a special place in the hearts and palates of many. These steamed dumplings, filled with a sweet or savory mixture, are not only a delight to the taste buds but also a significant part of cultural celebrations and festivals. In this article, we will explore the art of making Kozhukattai, step by step.

Ingredients:

Before diving into the detailed process of making Kozhukattai, let's gather all the necessary ingredients. You'll need:

For the Outer Dough

1. Rice flour
2. Water
3. Salt
4. Coconut oil (optional)

For the Sweet Filling

1. Grated coconut
2. Jaggery
3. Cardamom powder
4. Ghee
5. Chopped nuts (cashews, almonds)

For the Savory Filling

1. Chana dal (Bengal gram)
2. Urad dal (black gram)
3. Mustard seeds
4. Curry leaves
5. Asafoetida (hing)
6. Red chili powder
7. Salt

Preparing the Outer Dough

To begin, let's make the outer dough for Kozhukattai:

Step 1: Boil water in a pan and add a pinch of salt and a teaspoon of coconut oil.
Step 2: Gradually add rice flour while stirring continuously to avoid lumps.
Step 3: Keep stirring until the mixture forms a soft, non-sticky dough.
Step 4: Remove from heat and let it cool for a while.

Preparing the Fillings

Now, let's prepare the fillings, both sweet and savory:

- Sweet Filling

Step 1: Heat ghee in a pan and add grated coconut.
Step 2: Stir until the coconut turns slightly golden.
Step 3: Add jaggery and cardamom powder and mix well until it melts.
Step 4: Add chopped nuts and mix thoroughly. Set aside.

- Savory Filling

Step 1: Heat a pan with oil, add mustard seeds, and let them splutter.
Step 2: Add chana dal, and urad dal, and sauté until they turn golden.
Step 3: Add curry leaves, asafoetida, red chili powder, and salt. Mix properly and heat for a short while.

Shaping the Kozhukattai

Now, let's shape our delicious Kozhukattai:

Step 1: Take a small portion of the dough and flatten it in your palm to form a small disc.
Step 2: Place a spoonful of the desired filling (sweet or savory) in the center.
Step 3: Carefully fold the edges to encase the filling and shape it into a dumpling.
Step 4: Repeat this process for the remaining dough and filling.

Steaming the Kozhukattai

Now, let's steam our Kozhukattai to perfection:

Step 1: Boil water in a steamer.
Step 2: Place the Kozhukattai on greased steamer plates and steam for about 15-20 minutes until they turn translucent.

Serving and Enjoying

Your Kozhukattai is now ready to be savored. Serve it hot with a drizzle of ghee for that extra indulgence. Whether you choose the sweet or savory version, each bite is a burst of flavor that will leave you craving for more.

Conclusion

Kozhukattai is not just a dish; it's a tradition that brings families together and adds a delightful touch to festivals and celebrations. By following this simple recipe, you can create these delectable dumplings in the comfort of your own kitchen. So, gather your ingredients, follow the steps, and relish the authentic flavors of South India.

FAQs 

Q1: Can I use store-bought rice flour for Kozhukattai?

A1: Yes, you can use store-bought rice flour if you don't want to make it from scratch.

Q2: What are some variations of the sweet filling?

A2: You can add grated jaggery, coconut, and a hint of cardamom for a classic sweet filling. Some also use powdered sugar instead of jaggery.

Q3: Can I make Kozhukattai with gluten-free flour?

A3: Yes, you can use gluten-free rice flour for a gluten-free version of Kozhukattai.

Q4: Is Kozhukattai only made during festivals?

A4: While it's commonly prepared during festivals like Ganesh Chaturthi, you can enjoy Kozhukattai year-round as a delicious snack.

Q5: What is Kozhukattai in English?

A5: What is known as kozhukattai (or mothagam) in Tamil is known as kozhukatta in Malayalam, kudumulu in Telugu, and kadubu in Kannada. Regional versions also have their own names.

Q6: Can I freeze Kozhukattai for later consumption?

A6: Yes, you can freeze Kozhukattai for a short period, but they are best enjoyed fresh.

Q7: How many Calories are in Kozhukattai?

A7: Pal Kozhukattai has 46 calories per serving.

Q8: What are the Benefits of Kozhukattai?

A8: The minerals, proteins, carbs, and dietary fiber are all packed into a tasty classic package. Kozhukattai is an unusual appetizer that is similar to Tibetan momos and is also a quick snack to make. It helps lower weight and body cholesterol.

Q9: Is Kozhukattai and Modak same?

A9: The only distinction between kozhukattai and modak's components and preparation technique is their shapes. In contrast to the upturned cone shape of the Maharashtrian variant, you can choose any shape for the kozhukattai, steam it, and serve it to Ganapathi.

Q10: Why is Kozhukattai made on Palm Sunday?

A10: Every Christian home in Kerala makes this sweet dumpling on Palm Sunday to remember Jesus' stop by Lazarus, Martha, and Mary's home. The snack, which is made of sweetened grated coconut encased in a rice flour pancake, is thought to be filled with affection.

Q11: Which God loves Modak?

A11: In Hindu mythology, Lord Ganesh is also known as Modakpriya because he enjoys laddoo, modak, and other sweets.

Q12: What is Kozhukattai Maavu?

A12: In order to produce Kozhukattai, a traditional South Indian dumpling, Kozhukattai Maavu is essentially a rice flour dough. According to your preferences, these dumplings can be either sweet or savory and are commonly steamed.

Q13: Name History of Kozhukattai?

A13: It is thought that a newlywed guy in a Tamil village first heard the word while eating a Kozhukattai. He repeated the name of the dish on the way back to his house to tell his wife what it was called. The man, however, lost track of the dish's name as he leaped across a small brook on his route.

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