How to make Kozhukattai maavu – Kozhakattai maavu 4 ways – Ganesh Chaturthi recipes.

Vinayagar chaturthi | Ganesh chaturthi | pillayar chaturthi, the main prasad made for this ganesha festival for neivedyam is modak | modakam. Though we make different varieties of modakam | kozhukattai, the base for making all kozhukattai is the outer cover made with rice flour. Traditionally rice flour is processed at home for this festival. I have given the recipe for homemade rice flour. A few readers asked me how to avoid cracks while making the outer cover. When I was explaining them, I felt like making a detailed post on the same. So took step-wise pictures of making the outer cover of the kozhakattai. While I finished making the pictures, suddenly remembered my very close friend Mythili, who is an expert in making the outer cover of the modakam. I called her up to add up any tips from her side. Then only she shared her way of making the outer cover for kozhukattai. That was totally different and I never heard about that too. So I added it in this post too. Check out my modakam recipe . Also check out full collection of Ganesh chathurthi recipes

How to make Kozhukattai maavu – 4 ways

Method 1 :

  • In a pan add the water as needed and add the salt and 1 tsp of sesame oil
  • When it starts rolling boil, add the processed rice flour or idiyappam flour or store-bought rice flour to this.
method 1.1 - 1
  • Keep the flame low and mix the rice flour with the water and cook till the water evaporates and turns a whole mass.
  • Cook till comes out leaving the pan. Use a heavy-bottomed pan.
method 1.3 - 2
  • Always keep the flame low.
  • To check if it is done or not, wet your hands and touch the dough, if it is not sticky then it is done.
  • If it sticks then cook for a few more minutes.
  • When it is warm grease your hands with sesame oil and knead the dough well.
method 1.4 - 3
  • Take a small portion of dough in your hands and roll it into a ball. If it comes out without any cracks then it is perfect.
method 1.5 - 4

  • Keep the dough covered till you use it.

  • In a saucepan add water and salt and sesame oil.

  • Allow it to boil nicely. Bring it to a rolling boil.

method 1 - 5
  • In a wide bowl keep the dry rice flour. Add the water slowly to the flour.
method 2.1 - 6
  • Mix well with a spoon. Keep it covered.
method 2.2 - 7
  • When it is warm enough to handle grease your hands with sesame oil and knead it well.
method 2.3 - 8
  • If it is dry add a little more hot water to this and mix well.
  • Keep it covered at all times.
method 2.4 - 9
  • This method I have given in my elai kozhukattai post.
  • Mix water with the flour and make it thin as a dosa batter.
  • In a pan add flour mixed with water and add salt and sesame oil.
method 3.1 - 10
  • Mix this well with a spoon and keep the flame low and cook.
  • Cook till the water evaporates and the dough comes to a whole mass.
method 3.2 - 11
  • When it is not sticky switch off the pan.
  • When it is warm knead into a smooth dough. While kneading grease your hands with sesame oil.
method 3.3 - 12

  • soft dough is ready. Cover it till you make the modak | kozhukattais.

  • Soak 1/2 cup of raw rice in water for 3 hours.

method 4.1 - 13
  • Grind this in a mixie into a very nice batter. Ensure the ground should be very fine without any granules.
  • Let the batter be in the consistency of dosa batter.
method 4.2 - 14
  • In a pan add 1 cup of water and add salt and sesame oil.
method 4.3 - 15
  • When it comes to a rolling boil add the ground batter to this.
  • Mix well using the back of a ladle without any lumps. This as such won’t form any lumps.
method 4.4 - 16
  • When the water evaporates and the batter comes to a dough consistency.
  • Switch off the flame and once it is warm you can start making the modakams.
method 4.5 - 17
  • Always ensure that the dough is cooked well. Else the soppu | outer will break when you make the modakams
  • Always keep the dough covered, else it will become and you will end up in cracked kozhukattai covers.
  • If you can make balls with the dough without any cracks then it is in the right consistency.
  • Do not keep the jaggery poornam stuffed without steaming it for a long time. It will start oozing out water.
  • Keep the prepared modaks covered , or else it will become dry.
  • You can add 1/4 cup of milk to the water while making kozhukattai (in all methods)
  • This will make the kozhukattai more whiter and soft.
kozhakattai maavu - 18

Kozhukattai maavu recipe

Ingredients

  • ½ cup Rice flour | idiyappam flour
  • Salt 2 pinches
  • 2 tsp Sesame oil

For method:4

  • ½ cup Raw rice
  • 1 cup Water
  • Salt a pinch
  • 1 tsp Sesame oil

Video