Kozhukattai | Jilidikai
Ingredients:
Rice flour - 1 tumbler
Water - 1 1/4 tumbler
Salt - little
Ghee - 1 spoon
Preparation:
1. Boil the water.
2. While it is boiling, reduce the flame, pour rice flour, add salt and ghee and keep stirring quickly.
3. Once it forms a muddha, switch off the flame and cover it with a lid and allow it to rest for 20 mins. Make sure you are covering it with the lid.
4. After 20 mins, transfer the muddha to a bigger plate and using the bottom of the tumbler or dabara, press it down so as to smoothen it. Keep pulling it out so that any lumps will get removed and finally it will form a smooth dough that is now ready for making Kozhukattai.
5. Kozhukatai Maavu is ready now.
Making of Kozhukattai:
Method 1:
Dust your hands with flour, take small or medium-sized balls from the above Kozhukattai Maavu (depending on the size of the Kozhukattai you want), and use your fingers to form a cup shape. Stuff the cup with Coconut or Sesame pooranam and seal it using your fingers.
Method 2:
Using a Chappathi / Poori press maker, press down the balls (make sure to keep the balls in between an oil-greased polythene sheet). Once it is flattened, place it over the Kozhukattai mold, stuff the pooranam, and close the mold so as to seal it.
or
Simply place the balls between two oil-greased polythene sheets and using a flat vessel or the coffee dubara gently press to flatten it. Be cautious not to overpress, as this could result in them becoming too thin and challenging to fold. After achieving the desired thickness, stuff the poornam and carefully use the same sheet to enclose the filling. Once sealed, use your fingers to secure the edges.
6. Steam the Kozhukattais over the idli plate inside the cooker and steam it for 10 to 12 mins. Make sure to leave space between Kozhukattais or they might stick to each other.
7. Tasty Coconut | Thengai | Thenkaya or Sesame | Nuvvula Kozhukattai is ready.
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| Coconut | Thengai | Thenkaya Pooranam Kozhukatta |
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| Sesame | Nuvvula Pooranam Kozhukattai |
Coconut | Thengai | Thenkaya Pooranam:
Ingredients:
Shredded Coconut - 1tumbler
Sugar - 1/2 tumbler
Ghee - 2 spoons
Preparation:
1. In a big heavy vessel, add shredded coconut and sugar and saute till they come together. Do it in low to medium flame. Do not keep it in high flame.
2. As the sugar melts and comes together, add ghee, mix well and switch off. Do not over-saute as it might turn dry. When it is slightly sticky switch it off.
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Coconut | Thengai | Thenkaya Pooranam |
Sesame | Nuvvula Pooranam
Ingredients:
Sesame seeds | Nuvvulu - 1 tumbler
Jaggery - 1 tumbler
Preparation:
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| Sesame | Nuvvula Pooranam |
Thalilla Paravanam
Ingredients:
Shredded coconut - 1 tumbler
Cashew nuts - 7 to 10
Sugar - 1/2 tumbler
Milk - as required
Preparation:
1. Prepare the kozhukattai dough as above.
2. Use Murukku petta or Murukku maker and press like as shown in the below picture.
3. Steam it for 10 minutes.
4. Grind coconut and cashew nuts to a fine paste in a mixie jar.
5. Mix the above with little milk, and sugar and allow it to boil. Once done switch off the flame.
6. Add the chopped pieces of the above that are steamed and cover with a lid. It will soak up and form paravannam consistency.
7. Tasty Thalilla Paravanam ready.
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