PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)

Peanuts/Groundnut kozhukkattai is one of the easy kozhukkattai recipe. It is different from the normal poorana kozhukkattai in which we usechanna dhal pooranam. Here we will use peanut and jaggery mix as pooranam. This peanut kozhukkatai doesn’t require any soaking of dhal, so we can make this kozhukkatai in very less time.

Actually I have to thank my friend kanimozhi, because she only shared me this recipe and asked me to try. Before I tasted this knozhukkatai once in her place and liked very much.

So friends you too try this easy kozhukkattaiand tell me how it turned out for you.

Ok now coming to the recipe.
VIDEO RECIPE:

PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI

RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN | SERVES: 4 PERSONS

PREPARATION TIME: 5 MIN | COOKING TIME: 25 MIN

PREPARATION:

Roast peanuts and remove the skin and keep ready.

Grind peanuts, jaggery and cardamom into coarse powder. This is the stuffing.

METHOD:

in a heavy bottomed pan add water and let it boil. Add required salt to the water and stir well.

Once the salts dissolved in water and while water is roll boiling, add the rice flour and mix well.

If the batter is too sticky stir in medium flame for few minutes. Let the prepared rice dough to cool for a while.

While the dough is warm , grease your hands with oil/ghee and make medium sized balls.

Take one ball and make as disc and place the groundnut jaggery mix with a spoon and close with the dough on the sides.

In the same way prepare all the kozhukkattais and cook in steam for 10 minutes.

Then let them cool for a bit and remove from the plate and serve.

NOTES:

• Add enough hot water to make nice dough. If the water is not hot enough or used less water , then the kozhukkattais will not be soft.
• If the dough becomes watery cook in heat for few more minutes or add one or two tablespoon of more flour.
• Making very tight dough will make the kozhukkattais too hard.
• While making in bulk, cover the dough with a wet cloth to avoid drying while cooking the first batch.
• Grease the plate with oil or ghee before keeping the kozhukkattais to cook.
• Always cook one plate of kozhukkattais at a time.dotn stack the plates, because the water from the top plate will make the bottom plate kozhukkattais as soggy or sticky and uncooked.
• Normal rice flour can also be used, but idiyappam flour will be best.

Do try this recipe and please don’t forget to give your feedback in comments.

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