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10 varieties of kozhukattai recipes on Ganesh Chaturthi special
Kozhukattai is the favoured neivadiyam for Lord Ganesha on his birthday. When coming to kozhukattai ? steamed rice powder balls stuffed with spice or sweet can be prepared in varied forms like balls or cones or chord and stuffed with different flavoured ingredients. Here I have tried to gather 10 type of kozhukattai recipes. I collected these recipes from my mum?s cook book, TV shows and through my friends?. Hope it would be useful to all and I have given a option to download this entire collection. Soya kozhukattai Sesame seed kozhukattai Palm jaggery kozhukattai Moongdal Kozhukattai Coconut kozhukattai Vegetable kozhukattai Green gram kozhukattai Beet sweet kozhukattai Bajra sweet kozhukattai Jowar sweet kozhukattai Soya kozhukattai Ingredients Raw rice flour? 2 cup Salt - enough to taste Gingilly oil ? 1 tsp Water ? 2 cup For stuff Soya ? 1 cup jaggery ? 100gm Cardamom powder ? 1 tsp Method: In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. For stuff (or pooranam) Drop soya in hot water. After becoming soft remove them from hot water squeeze the water from it, and transfer to cold water and squeeze the water again. Now grind it in mixer. It will be in grated form. Heat a pan add powdered jaggery, soya, cardamom powder till it becomes thick and doesn?t stick to pan. Switch off make it into balls. Kozhukattai Kneed the dough like small puri?s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. Sesame seed kozhukattai Ingredients Raw rice flour? 2 cup Salt - enough to taste Gingilley oil ? 1 tsp Water ? 2 cup For stuff Sesame seeds ? 50gm jaggery ? 100gm Cardamom powder ? 1 tsp Method: In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. For stuff (or pooranam) Dry roast sesame seed and powder it. Make jaggery syrup, cool it and add sesame powder with instant stirring. Make it into balls. Kozhukattai Kneed the dough like small puri?s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. Palm jaggery kozhukattai Ingredients Raw rice flour? 2 cup Salt - enough to taste Gingilley oil ? 1 tsp Water ? 2 cup For stuff Palm Jaggery ? 1 cup Grated coconut ? ¼ cup Cardamom powder ? 1 tsp Method: In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. For stuff (or pooranam) Powder palm jaggery and make jaggery syrup. Cool it and add grated coconut, cardamom powder with instant stirring. Make it into balls. Kozhukattai Kneed the dough like small puri?s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. Moong dal kozhukattai Ingredients Parboiled rice? 2 cup Salt - enough to taste Gingilley oil ? 1 tsp Water ? 2 cup For stuff Moong dal ? 1 cup Jaggery ? 1 cup Grated coconut ? ¼ cup Cardamom powder ? 1 tsp Method: Soak the rice for 2 hours and grind it thick with very little water. For stuff (or pooranam) Soak moongdal for an hour. Make jaggery syrup. Cool it and add the moong dal, cardamom powder, ground rice. When the mix is in mild warm, make it into balls. Kozhukattai Steam the balls like idli. The kozhukattai is ready to serve. Coconut kozhukattai Ingredients Raw rice flour? 2 cup Salt - enough to taste gingilly oil ? 1 tsp Water ? 2 cup For stuff Jaggery ? 1 cup Grated coconut ? ¼ cup Cardamom powder ? 1 tsp Method: In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. For stuff (or pooranam) Make jaggery syrup. Cool it and add grated coconut, cardamom powder with instant stirring. Make it into balls. Kozhukattai Kneed the dough like small puri?s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. Vegetable kozhukattai Ingredients Raw rice flour? 2 cup Salt - enough to taste Gingilly oil ? 1 tsp Water ? 2 cup For stuff Grated cabbage, carrot ? each ¼ cup Coriander leaves ? handful Pepper powder ? 2 tsp Salt to taste Method: In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. For stuff (or pooranam) Steam cook vegetables. Mix them with salt and pepper. Make it into balls. Kozhukattai Kneed the dough like small puri?s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. The vegetables used for stuff can be your choice like beetroot, cauliflower or potato also. Green gram kozhukattai Ingredients Raw rice flour? 2 cup Salt - enough to taste Gingilly oil ? 1 tsp Water ? 2 cup For stuff Green gram ? 1 cup Grated coconut ? ¼ cup Chilli powder ? ¼ tsp Salt to taste Method: In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. For stuff (or pooranam) Soak green gram for 6 hours and bring to boil. Once cooked smash it and mix with grated coconut, chilli powder, salt and make it into balls. Kozhukattai Kneed the dough like small puri?s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. The vegetables used for stuff can be your choice like beetroot, cauliflower or potato also. Beet sweet kozhukattai Ingredients Raw rice flour? 2 cup Salt - enough to taste Gingilly oil ? 1 tsp Water ? 2 cup For stuff Grated beetroot ? 1 cup sugar ? ¼ cup cardamom powder ? 2 tsp Method: In thick bottom pan boil water, add salt and oil. Then add the flour little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. For stuff (or pooranam) Heat a kadai. Add grated beetroot. Stir till raw smell goes and add sugar, cardamom powder and keep stirring till the mix is not sticky to vessel. Make it into balls. Kozhukattai Kneed the dough like small puri?s and place the stuff and wrap it. Steam the balls like idli. The kozhukattai is ready to serve. Bajra kozhukattai Ingredients bajra flour? 2 cup Salt - enough to taste Gingilley oil ? 1 tsp Water ? 2 cup For stuff Jaggery ? 1 cup Grated coconut ? ¼ cup Cardamom powder ? 1 tsp Method: In thick bottom pan boil water, add salt and oil. Then add the flour, jaggery, cardamom powder little by little with instant stirring for even thickness. When it is thick like dough remove from stove and lose the pan with a damp cloth for 10 minutes. Make it into balls. Kozhukattai Steam the balls like idli. The kozhukattai is ready to serve. Jowar sweet kozhukattai Ingredients jowar flour? 2 cup Salt - enough to taste Gingilley oil ? 1 tsp Water ? 2 cup For stuff Palm Jaggery ? 1 cup coconut pieces(cut into small cubes)? ¼ cup Cardamom powder ? 1 tsp Dry ginger powder ? ½ tsp Method: Dry roast jowar in a pan till the raw smell goes. Sprinkle some water, add salt, mix well. See that the flour is totally mixed in water but is still powder. Steam as such. Make jaggery syrup. Then add the steam cooked jowar flour, dry ginger powder, cardamom powder, coconut cubes little by little with instant stirring for even thickness. Make it into balls. Kozhukattai Steam the balls like idli. The kozhukattai is ready to serve. 
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