Kozhukattai / கொழுக்கட்டை
Kozhukattai is a sweet snack I eat usually once a year. Growing up, my mom made this with aadi kool to celebrate the start of July (Aadi Pirappu).
Kozhukatti is the essentially same as a mothaham except in the shape. Kozhukattai is also made to celebrate occasions like a baby’s first tooth or Ponnurukku, the gold melting ceremony where the Thali is made.
You can make this with all purpose flour or white rice flour if you’d like. I use red rice flour because it’s healthier and I grew up used to see kozhukattai in this color.
When adding water to make the exterior dough, it is very important that you add a little at a time. I have found that for the same 2½ cups of red rice flour, I add varying amounts of water depending on the brand of the red rice flour or the product itself.
For steaming the kozhukattai, it is important to check how well the first batch cooked. The idiyappam steamer can be misleading and whistle too early if there’s a lot of space inside for air to come through. The first batch is also important to taste test to confirm the sweetness level of the filling. I find that 2½ cups of jaggery is enough, but you may find that you want more or less.
Take a look at a video here if a visual is useful.
Kozhukattai
Ingredients
Filling
- 2 cups Roasted Split Mung Beans (வறுத்த பயறு)
- 2 cups Water (தண்ணீர்)
- 2½ cups Jaggery (வெல்லம்)
- 1 tsp Cardamom Powder (ஏலக்காய்த்தூள்)
- 3.5 cups Grated Coconut (தேங்காய்ப்பூ)
Exterior Dough
- 2½ cups Roasted Red Rice Flour (வறுத்த சிவப்பு அரிசி மா)
- 5 cups Water (தண்ணீர்)
- pinch Salt (உப்பு)
- ½ cup Steamed All Purpose Flour (அவித்த கோதுமை மா)
Instructions
Filling
- Cook the mung beans in a pot of water. The water level should be slightly above the mung beans to cover thoroughly.
- Once the water boils, add a pinch of salt and lower the heat to medium heat.
- Add coconut and jaggery to a bowl and mix thoroughly.
- Once the mung beans are cooked, drain the water, and transfer to a bowl. Stir the mungs beans gently every now and then to allow them to cool faster.
- Mix the mung beans with the coconut jaggery mixture. Use a fork to prevent squashing the mung beans.
- Mix in cardamom, again making sure to not squash the mung beans.
Exterior Dough
- Boil about 5 cups water. Add a pinch of salt once the water boils.
- Put the red rice flour in a bowl. Slowly add and mix in the boiling water little by little. This should take about 2½ to 3¾ cups water. The amount of water used depends on how roasted the red rice flour is, so slowly add ½ cup at a time. It should be enough water to make dough that is not sticky or wet.
- After it cools, mix with your hands to make large ball of dough.
Preparing the Kozhukattai
- Take a handful of the dough and make a round ball. Then flatten it.
- Put your hands in the steamed all purpose flour before working the flattened ball. You can also cover the flatten ball with the flour.
- Starting at the edges, thin the dough. Work your way towards the center to make a bowl like shape. If you see any cracks, use the flour to fix them.
- Put about a spoonful of the filling into the dough. Add more if there is more room.
- Close the kozhukattai by pressing the lips of the dough together. Make teeth like shapes by folding the lips over piece by piece. This isn't necessary, but a nice way to shape the kozhukattai.
Steaming the Kozhukattai
- Add water to the steamer and wait until the water is boiling. You will hear the pot whistle and see steam when it's ready.
- Place one kozhukattai on an idiyappam thattu (you can use something else if you have, but don't place the kozhukattai directly on the steamer) and then put it into the steamer to steam. The idiyappam steamer can typically cook 3 kozhukattais at a time. Make sure you don't place the kozhukkattai on another to prevent sticking.
- When the steamer begins to whistle a lot, pour some water on each kozhukattai. This is to keep them from drying out. Continue steaming them for about 2 minutes. Adjust the timing on when you add water and how long you steam thereafter based on your first few kozhukattai.
- Serve and enjoy!