Mothagam (Vella kozhukattai) recipe
Prep Time: 25 mins | Cook time: 20 mins |
Makes: 12
Ingredients
*
Rice flour (Ready made idiyappam flour) 1/2 cup
*
Sesame oil 1 tsp
*
Water As needed
*
Salt As needed
For coconut pooranam
*
Coconut 1 cup
*
Jaggery 1 cup minus 3 tblsp
*
Elachi 2
*
Method
Step 1:
For the dough, bring water to boil with a tsp of sesame oil and let it boil for
a minute. Add it to the flour with salt and mix well. Use a spatula for mixing.
You may need lots of water. So make sure you boil enough.
Step 2 :
After it becomes warm, knead to a smooth dough and keep covered. You can make equal sized balls and keep covered.
Step 3 : For the thenga pooranam, place grated coconut jaggery and elachi powder in a pan, with 2 tblsp of water. Mix in medium flame for 5 minutes, when it starts leaving the sides of pan, switch off the flame..
Step 4 :
Make small cups out of the dough, refer this VIDEO for learning how to shape the cup. Fill with the coconut pooranam.
Notes
* You can reduce jaggery quantity as needed to suit your taste. .
*
To get the outer layer soft, its important to boil water well for making the
dough. Dough should be almost cooked with the hot water so that you get non
sticky pliable dough.
If the dough is not cooked well, you may not be able to make the cups
properly and will break while making.
*
To check if the kozhukattais are done, it will be shiny and changed in
colour.
*
Do not over cook , it may give you rubbery and broken kozhukattais.
*
If you mix the stufiing in high flame or for more time than needed, then it
may turn hard or brittle.
Ellu kozhukattai recipe
Prep Time: 30 mins | Cook time: 15 mins |
Makes: 12
Ingredients
*
Rice flour (Ready made idiyappam flour) 1/2 cup
* Sesame oil 1 tsp
* Water As needed
* Salt As needed
For stuffing
*
Sesame seeds (I used black) 1/2 cupcup
*
aggery, powdered 3/4 cup
*
Grated coconut 1/4 cup
*
Elachi 1
Step 1:
For the stuffing, wash the sesame seeds well for 3 to 4 times in lots of water. You have to remove all the impurities and spread it over a clean kitchen cloth. Let it be for 15 mins.
Step 2:
Mean while, for the dough, bring water to boil with a tsp of sesame oil and let it boil for a minute. Add it to the flour with salt and mix well. Use a spatula for mixing. You may need lots of water. So make sure you boil enough.
Step 3: After it becomes warm, knead to a smooth dough and keep covered. You can make equal sized balls and keep covered.e..
Step 4:
By now the sesame seeds will be dry and roast it well until it pops. Add jaggery and coconut to it and mix in low flame..
Step 5:
Continue heating in medium flame until the jaggery melts and completely mixes. When it starts leaving the sides, pour and cool down in a plate..
Step 6:
When it is still warm, make equal sized balls..
Step 7:
Make small cups and stuff the sesame inside
Step 8:
Steam it for 8 to 10 minutes. (water should boil before you place the kozhukattai inside the steamer).
Step 9:
When it is still warm, make equal sized balls..
Notes
* You can use white sesame seeds as well.
* Roasting the sesame well until it pops is must.
* To get the outer layer soft, its important to boil water well for making the
dough. Dough should be almost cooked with the hot water so that you get non
sticky pliable dough.
* If the dough is not cooked well, you may not be able to make the cups properly
and will break while making.
* To check if the kozhukattais are done, it will be shiny and changed in colour.
* Do not over cook , it may give you broken kozhukattais.
* If you mix the stufiing in high flame or for more time than needed, then it
may turn hard or brittle.
* Restrict to one or two alone as it will be heavy.
Courtesy : http://www.rakskitchen.net/
