Sunday, January 26, 2020

Posted by Mala at 12:00:00 AM No comments

Happy Ganesh Chathurthi wishes to you all!!!

Vakrathunda Mahaa kaaya, Soorya koti Samaprabha
Nirvignam kuru me deva, sarva karyeshu sarvadhaa

Maha Kaaya, means, the one with a very big body. Like his big body, he has a big heart also, let  HIM shower his blessings and wishes on all of us, for a life without obstacles!!


Vella Kozhukkattai (Refer here)
Ulundu Kozhukkattai
Ammini Kozhukkattai
Ammini payasam (This is a Salem Special, where they call it "Undili Payasam", many don't even know about this)

Earlier, in my Vella Kozhukkattai post, I had mentioned that I made with the store bought rice flour. But now, I bought Idiyappam flour (Nirapara or Double Horse brand), which is already a roasted flour and I tell you, it is amazing beyond words. The dough was sooooo soft, no lumps, so pliable, very easy to make choppu, really really good.


Kozhukkattai  flour - 1 cup
Water - 1 1/4 cup
Salt - a pinch
Gingely oil - 1 tsp

For the stuffing
Whole urad dhal - 1/4 cup, soaked for 1/2 hour and drained thoroughly
Green chillies - 2
Red chillies - 3
Hing powder - 1/4 tsp
salt to taste

For seasoning
Gingely oil - 2 tsps
Mustard seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Festival Special
Prep time: 30-40 mts; Cooking time: 45 mts;

Yields 16 kozhukkattais

Prep of the dough

Take the flour, salt and gingely oil in a broad vessel.

                                             Bring the measured water to boiling point

Then, slowly, little by little, add water to the flour, keep stirring. Be careful, don't add more water. Little of the measured water might be excess. Then, stop pouring.

After it becomes lukewarm, grease your palms with little bit oil, knead it well into a smooth dough. While doing this itself, you will notice, the dough is lumpless.

Now, the stuffing prep

The drained, soaked urad dhal

all the ingredients mentioned above for grinding added here

Just pulse it in the small blender jar 3-4 times. Don't over do it.

Then, steam it for 12-15 minutes

After it cools down, ( it is best if refrigerated for a hour), pulse it in the blender again, to make it a grainy stuffing.

Now, add 1 tsp gingely oil in a pan, add mustard seeds, and saute this grainy stuffing, just for a minute.

Make kozhukkattai choppu, keep 1 tbsp of stuffing inside that, carefully close the, I am sharing a small trick which my m-i-l taught me, when I was newly married....the ulundu poornam should not touch or smear the corners of the choppu...then only, you close the choppu well. If it touches, your attempts to close the choppu will be in beware!!!

Arrange on a greased plate, and steam for 12-15 minutes. Take care not to overlap them, they might stick to each other. Even if it takes a little longer time, it is better to keep them single on the steaming plate.

The shiny, cooked kozhukkattais.

Coming to eat???

* I made slightly big kozhukkattais. If you make small ones, you may get 20-22.



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