Kozhukkattai (kolukkattai), is usually made during pooja days and Hindu festivals. It is the favorite food of Lord Ganesha and there are many beautiful Puranas associated with Him.
South Indians make these kolukkattai as a healthy snack because of no oil content. Hence it is liked by elders also.
(raw rice means pacharisi/ unboiled rice. we can use basmati also)
crushed jaggery (vellam) - 3/4 Cup
shredded coconut - 1/2 cup
sesame - 2 tbsp
dry ginger powder - 1 tsp
cardamom powder - 1/2 tsp
moong dhal (pasi paruppu) - 1 tbsp
Dry roast the sesame till it starts popping. Cover the pan and switch off when it starts to pop , to avoid wastage. The sesame will get roasted in that stage.
Dry roast the moong dhal to mild red color and aromatic stage. keep aside.
Using a tsp of oil , fry the coconut to get a nice flavor and mild red color. (Using cut coconut pieces is authentic here). Keep aside.
Dissolve jaggery in 1 cup water by heating. Strain and remove any impurities.
Mix this jaggery solution with the roasted rice powder, ginger powder, roasted sesame, moong dhal, coconut, cardamom powder and mix well. If needed add some hot boiling water.
Let it cool, shape them with palms to an oblong shape, with some visible finger impressions.
Steam cook these dumplings in Idly cooker for 10 minutes. (After the steam comes in high pressure, reduce to medium heat and let it stay for 10 minutes).
Sweet pidi kozhukkattai is ready!
Makes 15 dumplings, depending on size.
The same base mix can be folded inside palm leaves,tied, steam cooked and served as panai olai kolukkattai during Karthigai festival.
South Indians make these kolukkattai as a healthy snack because of no oil content. Hence it is liked by elders also.
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| Pidi kozhukkattai |
Ingredients:
raw Rice / rice flour - 1 cup(raw rice means pacharisi/ unboiled rice. we can use basmati also)
crushed jaggery (vellam) - 3/4 Cup
shredded coconut - 1/2 cup
sesame - 2 tbsp
dry ginger powder - 1 tsp
cardamom powder - 1/2 tsp
moong dhal (pasi paruppu) - 1 tbsp
Method:
If using rice flour: dry roast it till it turns mild red and flavorful.
If using rice: then wash, soak for 1 hour. Remove water, pat dry in kitchen towel, dry in air for 30 minutes and powder it finely.
Then dry roast the obtained flour to mild red and flavorful finish. Keep aside.Dry roast the sesame till it starts popping. Cover the pan and switch off when it starts to pop , to avoid wastage. The sesame will get roasted in that stage.
Dry roast the moong dhal to mild red color and aromatic stage. keep aside.
Using a tsp of oil , fry the coconut to get a nice flavor and mild red color. (Using cut coconut pieces is authentic here). Keep aside.
Dissolve jaggery in 1 cup water by heating. Strain and remove any impurities.
Mix this jaggery solution with the roasted rice powder, ginger powder, roasted sesame, moong dhal, coconut, cardamom powder and mix well. If needed add some hot boiling water.
Let it cool, shape them with palms to an oblong shape, with some visible finger impressions.
Steam cook these dumplings in Idly cooker for 10 minutes. (After the steam comes in high pressure, reduce to medium heat and let it stay for 10 minutes).
Sweet pidi kozhukkattai is ready!
Serving suggestions:
Serve as snack. Makes 15 dumplings, depending on size.
The same base mix can be folded inside palm leaves,tied, steam cooked and served as panai olai kolukkattai during Karthigai festival.
