How to make Kozhukattai for Ganesh Chaturthi

Recipe for making sweet and kaara kozhukattai for Ganesh Chathurthi festival. Video Recipe.

Here is a basic recipe for making sweet and savory dumplings for the festival. The dumplings are usually made with soaked and ground rice batter. Here is how to do it.

VIDEO of making Kozhukattai

Here is how to do Kaara Kozhukattai

Soak 1/2 cup of rice in water for two hours. The rice can be soaked overnite too!.
Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of rice used, add exactly same cup of water while grinding. Water to rice ratio 1:1. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding. Grind to a really smooth fine paste. Set aside.

Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, urad dal and the chana dal. Add in the minced ginger, chopped curry leaves and hing. Wait for the chana dal to brown. Add in the salt. Saute for a minute.

Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.

Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.

Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. The dumplings would become slightly glossy after steaming. Remove from heat.

Serve hot with coconut chutney

Here is how to do sweet kozhukattai

We need the same batter as we did for kaara kozhukattai. Get them ready. Heat oil in a pan and add in the shredded coconut. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.

Dip hands in water and make small rounds from the dough. Set aside. If the hands are becoming gummy, wash and start again.

Take half a cup of jaggery and boil it with 500ml of water. Add in dry ginger and crushed cardamom. Boil until all the jaggery is melted. Remove off heat. Jaggery almost always has some sand residue. So strain the boiled jaggery water on a muslin cloth or a strainer. Set aside.

Bring the jaggery water to a boil and add in the round dumplings. Let it simmer for 15 minutes.

Take two teaspoon of rice flour and dissolve the flour in little water. Add it to the pan. Simmer for two minutes more. Sweet kozhukattai is ready.

Wishing you all readers a great day with your family and friends.

How to make Kozhukattai for Ganesh Chaturthi

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• Author: Kannamma - Suguna Vinodh
• Total Time: 55 mins
• Yield: 3-4 servings 1x

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Description

Kozhukattai for Ganesh Chaturthi

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Ingredients

Scale 1x2x3x

For Kaara Kozhukattai

• 1/2 cup raw rice
• 1/2 cup water (for grinding rice)
• 1 teaspoon sesame oil (gingely oil)
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon chana dal
• 1/4 teaspoon minced ginger
• 1 teaspoon chopped curry leaves
• pinch of hing
• 2 tablespoon fresh shredded coconut
• 1/2 teaspoon salt

For Sweet Kozhukattai

• 1/2 cup raw rice
• 1/2 cup water (for grinding rice)
• a pinch of dry ginger powder
• 2 cardamom, crushed
• 1/2 cup jaggery
• 500 ml water for making jaggery syrup
• 2 teaspoon rice flour
• 1/4 cup water for dissolving rice flour

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Instructions

For Kaara Kozhukattai

1. Soak the rice in water for two hours. Grind with 1:1 water to a smooth paste. Set aside.
2. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, urad dal and the chana dal. Add in the minced ginger, chopped curry leaves and hing. Wait for the chana dal to brown. Add in the salt. Saute for a minute.
3. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.
4. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
5. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. The dumplings would become slightly glossy after steaming. Remove from heat.
6. Serve hot with coconut chutney,

For Sweet Kozhukattai

1. Soak the rice in water for two hours. Grind with 1:1 water to a smooth paste. Set aside.
2. Heat oil in a pan and add in the shredded coconut. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.
3. Dip hands in water and make small rounds from the dough. Set aside. If the hands are becoming gummy, wash and start again.
4. Take half a cup of jaggery and boil it with 500ml of water. Add in dry ginger and crushed cardamom. Boil until all the jaggery is melted. Remove off heat. Jaggery almost always has some sand residue. So strain the boiled jaggery water on a muslin cloth or a strainer. Set aside.
5. Bring the jaggery water to a boil and add in the round dumplings. Let it simmer for 15 minutes.
6. Take two teaspoon of rice flour and dissolve the flour in little water. Add it to the pan. Simmer for two minutes more. Sweet kozhukattai is ready.

• Prep Time: 25 mins
• Cook Time: 30 mins
• Category: Festival Food
• Cuisine: Tamilnadu