Vinayagar chaturthi | Ganesh chaturthi | pillayar chaturthi, the main prasadh made for this ganesha festival for neivedyam is modak | modakam. Though we make different varities of modakam | kozhukattai, the base for making all kozhukattai is the outer cover made with rice flour. Traditionally the rice flour is processed at home for this festival. I have given the recipe of home made rice flour. Few readers asked me as 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 the step wise pictures of making the outer cover of the kozhakattai. While i finished making the pictures, suddenly remembered of my very close friend Mythili, she is an expert in making in 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 up in this post too. Check out my Ganesh chaturthi recipe collections.
Kozhukattai maavu recipe
Preparation Time : 5 mins | Cooking Time : 15 Mins |Serves: -
Rice flour | idiyappam flour 1/2 cup
Salt 2 pinches
Sesame oil 2 tsp
Raw rice 1/2 cup
Water 1 cup
Salt a pinch
Sesame oil 1 tsp
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.
- 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.
- Always keep the flame low.
- To check it is done or not, wet your hands and touch the dough, if it not sticky then it is done.
- If it sticks then cook for few more minutes.
- When it is warm grease your hands with sesame oil and knead the dough well.
- Take a small portion of dough in hands and roll it into a ball. If it comes out without any crack then it is perfect.
- Keep the dough covered till you use it.
- In a sauce pan add water and salt and sesame oil.
- Allow it to boil nicely. Bring it to a rolling boil.
- In a wide bowl keep the dry rice flour. Add the water slowly to the flour.
- Mix well with a spoon. Keep it covered.
- When it is warm enough to handle grease your hands with sesame oil and knead it well.
- If it is dry add little more hot water to this and mix well.
- Keep it covered all times.
- This method i have given in my elai kozhukattai post.
- Mix water to the flour and make it thin as a dosa batter.
- In a pan add flour mixed with water and add salt and sesame oil.
- 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.
- 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.
- soft dough is ready. Cover it till you make the modak | kozhukattais.
- Soak 1/2 cup of raw rice in water for 3 hours.
- 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.
- In a pan add 1 cup of water and add salt and sesame oil.
- 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.
- 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.
- 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 for along time. It will start oozing out water.
- Keep the prepared modaks covered ,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.