KOZHUKATTAI

Kozhukattai is a traditional evening snack or breakfast in almost all the houses in Kerala… Now-a-days, I am sure that ‘kozhukattai’ is a sweet snack all over the world…. We can prepare kozhukatti with rice flour, grated coconut and jaggery (sarkkara in malayalam) or even with sugar… Today I wish to introduce the easiest recipe of kozhukatti with sugar, instead of jiggery (vellam in tamil)….. When I was in school, my mother prepared kozhukattai as evening snack…. I am sure all the children loves to eat kozhukattai as evening snack…. Mostly this snack prepare in round or oval shape… We can prepare the same in any shape as per our taste…. J

The rice flour should be very fine powder, as we use for idiyappam.

Ingredients:

1.     Rice flour ------------------------------------- 1 cup

2.     Grated coconut ---------------------------- 1 – 1 ½ cup

3.     Sugar ------------------------------------------ 2-3 tablespoon (as per your taste)

4.     Salt -------------------------------------------- one pinch

5.     Cardamom (optional)-------------------- 1-2 (crushed)

6.     Water ---------------------------------------- 1 – 1 ½ cup (or as needed)

7.     Ghee / Oil ----------------------------------- to spread on palm while making balls

Preparation:

1.     In a pan, take the water and add salt to it and allow it to boil

2.     For filling, mix the grated coconut, sugar and crushed cardamom (optional) and keep it aside

3.     Take the flour in a vessel, and add the boiled water little by little to the flour and mix with a spoon (as its boiled water, don’t put your fingers inside), until the sufficient water added to become a soft dough and keep it aside for 5 minutes or until we can put our fingers and make the dough for kozhukattai (same consistency used for idiyappam dough)

4.     After it become soft dough, prepare medium sized balls out of the dough.

5.     Spread a little oil or ghee on your palm, then take each balls in your palm and flatten it with your fingers

6.     Put 1 – 2 teaspoon of filling and prepare shapes according to your requirement (ball, oval etc.,)

7.     Place the kozhukattai, in a steamer (appachembu or idli cooker) for 10-15 minutes in medium flame and allow it to cook well

8.     Kozhukattai is ready to serve

Notes:

Ø The water requirement for making dough, may vary according to the rice flour used for preparation

Ø You can add or deduct sugar as per sweetness required

Ø You can use either cardamom powder or crushed cardamom, mostly I won’t use cardamom at all

Ø Along with cardamom powder, you can add cumin seeds too, if you love the taste

Ø Make sure that don’t pour too much of boiled water first, adjust accordingly when you make soft dough

Ø Either you can use boiled water or hot water as per the rice flour used for preparation

Ø Mostly for the preparation of kozhukattai, jaggery or vellam or sarkkara is used

I will post the recipe for the preparation of kozhukattai with jaggery shortly…

I am sure that you will love the kozhukattai …. If you have any question, ask me…. I need your valuable comments, suggestions and criticisms…. Write your feedback after you prepare kozhukattai in your kitchen ……J