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ellu poornam kolukattai

Sweet kozhukattai, also known as modak or modagam in some regions, is a traditional South Indian sweet dumpling made during festivals, especially during Ganesh Chaturthi. It is made with a filling of jaggery , sesame seeds and coconut, wrapped in rice flour dough, and then steamed

Can I use store-bought rice flour?

Yes, in this recipe I have used store-bought rice flour. to get soft and tasty poorna kolukattai prepare rice flour batter. it helps with the soft texture.

Amount of water for kozhukattai dough

It might slightly vary based on the flour you use. always use 1: 1 + 1/2 for best texture

Tips for kozhukattai dough

don't skip sesame oil while preparing the dough as it prevents the dough from turning dry
cook till the dough turns nonsticky
always keep the dough covered. even when you make kozhukattai cover the rest
Use sesame oil for making kozhukattai

tips for sesesame seeds

always roast the sesame seed till they pops
pulse the seed once before adding coconut
avoid grinding a lot as it might turn oily

tips for cooking pooranam

Avoid adding water while preparing the sesame seeds coconut mixture, as it affects the texture
if you are using frozen coconut, thaw it before
cook in low flame till poornam comes together and immediately. transfer to another bowl to prevent further cooking

SHOULD I shape KOZHUKATTAI IMMEDIATELY

No, wait till dough turns warm enough to handle and pooranam turns completely cool.

shape kozhukattai

shaping kozhukattai requires little practice. if are using mold, make sure you press well to make a thin layer.

REHEATING SUGGESTION

Kozhukattai might turn dry if you microwave. steam again for best soft kozhukattai. If you are microwaving, place a cup with little water and heat it with kozhukattai bowl

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Kozhukattai recipe collection

Ingredients

1/2 cup Rice flour -

3/4 cup water

Pinch of salt

1/2 teaspoon Sesame oil

Pooranam

1/4 cup Shredded Coconut

1 teaspoon ghee

1/4 cup Jaggery, tightly pressed

1 Cardamom

1/4 cup sesame seeds

Ellu poorna kolukattai

Sesame oil to grease

how to make ellu kozhukattai with step-by-step pictures

Kozhukattai dough

First, add rice flour, water, and a pinch of salt; grind

Furthermore, add water; close the mixie and shake well

Add sesame oil to a pan and pour the batter

Mix well and cook till the dough comes together and turns nonsticky when touched with wet hands

Immediately transfer and cover the dough with a damp cloth, as it tends to dry soon

Ellu Pooranam | sesame seeds coconut stuffing

first dry roast sesame seeds, till they pops

Transfer and cool

Add cardamom and pulse

furthermore add coconut and jaggery; pulse
add ghee and ground mixture; cook on low flame for a minute

Immediately turn off the stove and transfer
Cool the dough and pooranam
Grease your hand with sesame oil

Shape kozhukattai

First, Pinch a portion of the dough and roll
Press in the center and gradually press in a circular motion to make a thin cup

Place the ellu pooranam in the cup

Bring the outer layer to the top for modakkam shape. Remove the excess dough and seal well

Mold to make kozhukattai

Alternatively, grease the mold and place the dough
Press well and spread the dough
Place poornam and seal the doughUnmold the kozhukattai
Repeat and make all the kozhukattai

Steam kozhukattai

Heat idli pan
Grease the idiyappam plate with sesame oil
place the kozhukattai and steam them for about 5-7 minutes

Turn off the stove. Offer to God and enjoy