We usually make kozhukattai with homemade rice flour or with store-bought idiyappam flour or rice flour. I have already posted 4 ways of making kozhukattai maavu as a separate post. This method is very similar to the one I have posted in that. I usually make kozhukattai using store-bought idiyappam maavu. I make pretty soft kozhukattais but still, I have mastered the art of my grandmother. She makes bouncy soft kozhakattais and they stay soft for more than 7-8 hours. Also, you get crack-free kozhukattais in this method for sure. But my grandmother used to make kozhukattais using homemade rice flour only. I always wanted to gain mastery over that art. I simply love making modakam and ulundu poornam kozhukattais and of course the most cutest ammini kozhukattais too. Recently when I was talking to my mom’s younger sister, who is an expert in making kozhakattais, she shared with me 2 interesting ways of making the super-soft outer cover for kozhakattai. Can I make this kozhukattai batter ahead? Yes, you can make it one day before and keep it inside the refrigerator. Can I make poornam using desiccated coconut? Yes, you can make it. Check this recipe for more details. In this recipe, you can see the second method, the other one I did not have time to try and shoot a video but will share it sometime soon. Check out our complete collection of Ganesh Chaturthi recipes.
Kozhukattai recipe – Coconut poornam kozhukattai
Let’s wash and soak the rice for 2 hours. Drain excess water and grind this into a fine paste.
You can add little water while grinding. We are going to use the 1 cup water for this. So keep 1 cup water and use little portion for grinding this into a smooth batter. You can grind this batter and keep it inside the fridge for 1 day. Before making the dough, you can filter this ground paste if needed.
In a pan add 1 tsp sesame oil and add the ground batter. Add the remaining water to this and mix well. Now switch on the stove. Keep the flame in medium.
Keep stirring. In a few minutes it will start thickening. It will come into a whole mass in 3-4 minutes. At this stage, switch off the flame. Keep this covered and keep aside.
Let’s make the poornam. In a pan add the jaggery and coconut. If you want you can add the jaggery first and add little water and melt the jaggery first. Filter this and remove the impurities and add the jaggery water to the pan and then add the coconut.
Mix the jaggery and coconut well and in 2 minutes it will come into a whole mass. If you feel it is watery, add 1 tsp of rice flour and mix well. Now add the cardamom powder. Mix well.
Switch off the flame. Coconut poornam is ready for modakam. Allow this to cool completely before you stuff inside the kozhukattai.
Now take out the dough and place it in a wide plate. Add 1 tsp of sesame oil on this. Grease your hands with oil.
The dough will be little warm only. Just start kneading it well. Knead for 2 minutes and make a non sticky dough ball.
Always keep this covered.
Now take a lemon sized dough ball.
Grease your hands and start shaping the modakam.
Once the cup is formed, place ½ tsp – ¾ tsp poornam into this.
Gently close this and make modakam.
Always keep the modakam covered with damp cloth till we finish making the rest. If making large batch, do not rest for a long time, the jaggery will start oozing out water and will spoil the outer cover.
Heat water in an idli pan. Grease the idli plate and arrange the kozhukattais on this. Cover and steam for 10 minutes. Keep the flame in medium.
Once it is done, switch off the flame and keep it covered for 2 minutes. Open the lid and cool for 2 minutes. Then take it out from the idli plate.
Super soft kozhukattais are ready for neivedyam.
- This is a no-fail method; you need not worry about the brand and texture of rice flour. 2. Always ensure to grind the batter into a fine paste, this will ensure super soft kozhukattais. 3 You can use store bought idiyappam maavu or kozhukattai maavu for making kozhukattai | modakam.
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