Tuesday, September 18, 2012

Vazha Yellai Kozhukattai

Irrespective of the fact whether we celebrated a particular festival or not,  My Amma always ensured that all the delicacies of the season is cooked at home. We never once felt deprived of anything.

This is my childhood favorite and i can just go on eating this....... Its a simple and Yummy dish.

Outer Covering 


Rice Flour - 250gms
Ghee - One Spoon
Hot water - As required
Salt - 1/4 tsp

Cooking Method

In a large mixing bowl, Add Rice Flour and salt, Mix well.
To the above mixture slowly add boiling hot water and mix it using a spatula. When the mixture turns like chapati dough, add ghee and knead the dough until you get a smooth dough.
Set it aside.

 For Filling


Coconut - 1 Full (Grated)
Jaggery - 1 Big Cup (As per taste)
Cashew / Raisins / Badam / Dates - 1 Cup (Finely Chopped)
Ghee - 5 tsp

Cooking Method

In a large pan, add coconut and powdered Jaggery, Slowly heat it and mix until Jaggery melts.
Heat Ghee in an other vessel, fry all the dry fruits and add to the coconut mixture.
Add the remaining ghee and mix well.
Once the mixture leaves the sides of the pan, remove from heat.

 Making Kazhukattai

Take Banana leaf, cut into small rectangles, Wash and dry it.
Take a small ball of the outer covering and spread it on the Banana leaf, wet fingers in cold water if you find it difficult to spread.

Place half a spoon of filling in the center, press the sides and close the leaf carefully. Make many such Kozhukattai's and steam them for 5 min in a steamer or cooker.

The Kozhukattai is done, if you are able to remove the leaf without breaking kozhukattai.

Serve hot with a generous drop of Ghee :)

Remember :

1. Do not cook the filling for too long, It will turn hard and become a candy
2. Do not cook the stuffed kozhukattai for long, It will lose its shape and become watery, The filling might come out.
3. Make the outer covering thin, else it will become rubbery.

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