COCONUT POORANA KOZHUKKATTAI- MODAK WITH COCONUT JAGGERY STUFFING

Coconut poorana kozhukkattai is a very tasty simple and easy to make kozhukkattai recipe. Pooranam is nothing but the stuffing .A stuffing is place inside the kozhukkattai, and the white rice flour is used to make the soft outer layer.

Generally this kozhukktai can be made in different shapes and method, and each one will be unique in taste.

I have already posted few varieties of kozhukattais here in my blog.  Now here is one more addition to that list- coconut poorana kozhukkattai.

In this kozhukkattai we are using the coconut jaggery stuffing. The making of this stuffing is so easy. Just have to grind everything together. The main ingredient to make the stuffing is coconut and jaggery.

Please check the below links for the other kozhukkattai recipes here in my blog

• Peanuts Poorana Kozhukkattai
• Neer Kozhukkattai
• Mani (Ammini) Kozhukkattai
• Salt Pidi Kozhukkattai
• Sweet Pidi Kozhukkattai

OK, now let’s move on to this recipe.

COCONUT POORANA KOZHUKKATTAI

SOAKING TIME: - | PREPARATION TIME: 15 MIN | COOKING TIME: 10 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                        1 cup rice flour

                        ½ cup grated coconut

              ¼ cup powdered jaggery

                        1½ cup water (approx.)      

                        2 teaspoon Oil

                        2 cardamoms

                                                           

PREPARATION:

Grate/chop the coconut and keep it ready.

Grease the idly plate with oil and set aside.

METHOD:

First grind the coconut into smooth mixture without adding water.

Then add the jaggery and cardamom with the ground coconut.

Grind for few more seconds.

Now the stuffing is ready.

Next prepare the outer covering.

In a pan take water and bring it to boil.

Add little salt and oil. Stir well.

Once the water starts boiling, switch off the heat and then add the rice flour little by little and mix well by using a spatula.

Make it as soft pliable dough like chapathi dough.

Once the prepared dough is cooled down, it will become little thicker.

If the dough is still remains thin or stickier, heat it for few seconds by stirring continuously till it reach the right consistency.

Take small lemon sized rice and flatten it as a disc by using the fingers. Then place a small gooseberry sized stuffing (pooranam) and close it with the dough on all the sides. Now the modagam is ready.

Cook the prepared kozhukkattais in the steam by using the idly pot for 10 minutes.

The kozhukkattais will become shiny and non sticky once it gets cooked.

Then remove from heat and serve.

NOTES:

• Instead of rice flour you can use idiyappam flour or store brought kozhukkattai flour too.
• Don’t add whole flour at one go in to the boiling water. Add little by little and mix with a spatula.
• The amount of water required will vary as it depends on the nature of the rice flour we are using.
• Grease your hands with oil to avoid sticking before making kozhukkattais.
• Use good roll boiling hot water to get nice soft kozhukkattais.
• Place the plate with raw kozhukkattais after the water in the idly pot starts boiling.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

 First grind the coconut into smooth mixture without adding water.

Then add the jaggery and cardamom with the ground coconut. Grind for few more seconds.

Now the stuffing is ready.

Next prepare the outer covering.

In a pan take water and bring it to boil. Add little salt and oil. Stir well.

Once the water starts boiling, switch off the heat and then add the rice flour little by little and mix well by using a spatula.

Make it as soft pliable dough like chapathi dough.

Once the prepared dough is cooled down, it will become little thicker.

If the dough is still remains thin or stickier, heat it for few seconds by stirring continuously till it reach the right consistency.

Take small lemon sized rice and flatten it as a disc by using the fingers. Then place a small gooseberry sized stuffing (pooranam) and close it with the dough on all the sides. Now the modagam is ready.

Place the prepared mothagam in the greased plate and Cook them in the steam by using the idly pot for 10 minutes.

The kozhukkattais will become shiny and non sticky once it gets cooked.

Then remove from heat and serve.

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

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