Ingredients
- 1/2 cup Rice flour
- 3/4 cup water
- Pinch of salt
- 1/2 teaspoon Sesame oil
Pooranam
- 1 teaspoon ghee
- 3/4 cup Shredded Coconut
- 2 tablespoon Water
- 1/2 cup Jaggery tightly pressed
- 1/8 teaspoon Cardamom powder
Sweet kolukattai
- Sesame oil to grease
Instructions
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
Thengai Pooranam | coconut jaggery stuffing
- Mix jaggery and water; prepare jaggery water
- Add ghee and coconut; mix well
- Furthermore, add filtered jagged water and cardamom powder; mix well and bring to boil
- Cook till pooranam comes together
- Immediately turn off the stove and transfer
- Place on the plate with the water bath to prevent poornam from
- Turning hard
- Cool the dough and pooranam
- Grease your hand with sesame oil
Shape kozhukattai
- 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 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 dough
- Unmold 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
Video
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Notes
- 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 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 pooranam
- Avoid adding more water while preparing the coconut jaggery mixture, as it affects the texture
- if you are using frozen coconut, thaw it before
- cook till poornam comes together and immediately. transfer to another bowl to prevent further cooking
- A cold water bath plate is optional but it helps pooranam to turn hard
- If pooranam turns hard, sprinkle a little water and mix well
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