DRY FRUITS POORANA KOZHUKKATTAI- DUMPLINGS WITH DRYFRUITS FILLING

Kozhukkattai is a must have neivethiyam to prepare for vinayagar chaturthi festival. There are so many varieties of kozhukkatais we can make. Generally kozhukkatais will be prepared using the rice flour or by grinding the raw rice freshly.

This week I am posting few kozhukkatai recipes continuously specially for the vinayagar chathurthi(Ganesh chaturthi). In that list today am posting the recipe for dry fruits kozhukkattai(modak). In this kozhukkatai I have used dried nuts and dates to prepare the pooranam(filling). So it is really a very healthy and tasty kozhukkatai recipe. I even didn’t expect the pooranam would be this much tasty while making this kozhukkattai for the first time. Yes, adding dates with the dried nuts gives nice moisture to the pooranam and natural sweetness. For additional sweetness, I have added jaggery.

I have already posted few kozhukkatai recipes here in my blog.

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

• Peanuts Poorana Kozhukkattai
• Coconut Poorana Kozhukkattai
• Urad Dhal Poorana Kozhukkattai(Spicy)
• Salt Pidi Kozhukkattai
• Sweet Pidi Kozhukkattai
• Neer Kozhukkattai
• Mani (Ammini) Kozhukkattai

OK, now let’s move on to this recipe.

DRY FRUITS POORANA KOZHUKKATTAI

SOAKING TIME: - | PREPARATION TIME: 5 MIN | COOKING TIME: 15 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                        1 cup rice flour

                        1 1/2 cup hot water

                        Salt to taste

                        10 to 15 cashew nuts

                        10 to 15 badam(Almonds)

                        5 or 10 seedless dates

                        ¼ cup Powdered Jaggery

                        Oil for greasing

                                                           

PREPARATION:

Powder the jaggery. Measure it and keep it aside.

METHOD:

In a pan add the nuts (Cashew & Almonds) and dry roast them till the nice aroma comes and the nuts becomes crunchy.

Then let them cool down a little. In a mixer jar, take the roasted nuts, Dates, and jaggery.

Grind them together till coarse powder. Don’t grind it as paste. Just give pulse option to grind.

Now the pooranam is ready.

In a pan take water and bring it to boil.

Add little salt and oil. Stir well. Let the water to boil well.

Then take the rice flour in a bowl and then add the salted hot water 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.

Grease the steaming plate or idly plate and hands.

Divide the pooranam into gooseberry sized balls and keep it ready.

Take small lemon sized rice flour ball and flatten it using the fingers. Then place a teaspoon of prepared pooranam in the center and close it with the flour on all the sides to make like modak.

Now the kozhukkattai 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 water 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.
• Don’t let the kozhukkatai dough in open, as it tends to get dry soon, also don’t let the kozhukkatais in open air for more time, just make one set (around 7 or 8 at a time) let it cook in steam. In the mean time make the anther d set of kozhukkatais.
• You can add dry grapes and other nuts like pistachio too.
• Adjust the sweetness by increasing or decreasing the amount of jaggery.
• You can add a teaspoon of honey too for additional taste.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a pan add the nuts (Cashew & Almonds) and dry roast them till the nice aroma comes and the nuts becomes crunchy.

Then let them cool down a little. In a mixer jar, take the roasted nuts, Dates, and jaggery.

Grind them together till coarse powder. Don’t grind it as paste. Just give pulse option to grind.

Now the pooranam is ready.

In a pan take water and bring it to boil.

Add little salt and oil. Stir well. Let the water to boil well.

Then take the rice flour in a bowl and then add the salted hot water 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. Grease the steaming plate or idly plate and hands.

Divide the pooranam into gooseberry sized balls and keep it ready.

Take small lemon sized rice flour ball and flatten it using the fingers. Then place a teaspoon of prepared pooranam in the center and close it with the flour on all the sides to make like modak.

Now the kozhukkattai 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. 

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

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