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COCONUT POORANA KOZHUKKATTAI- MODAK WITH COCONUT JAGGERY STUFFING


COCONUT POORANA KOZHUKKATTAI

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.
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



OK, now let’s move on to this recipe.

COCONUT POORANA KOZHUKKATTAI
SOAKING TIME: - | PREPARATION TIME: 15 MIN | COOKING TIME: 10 MIN
COCONUT POORANA KOZHUKKATTAI


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.

COCONUT POORANA KOZHUKKATTAI



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

Now the stuffing is ready.
COCONUT POORANA KOZHUKKATTAI

Next prepare the outer covering.
In a pan take water and bring it to boil. Add little salt and oil. Stir well.
COCONUT POORANA KOZHUKKATTAI

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.
COCONUT POORANA KOZHUKKATTAI

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.
COCONUT POORANA KOZHUKKATTAI

COCONUT POORANA KOZHUKKATTAI

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.
COCONUT POORANA KOZHUKKATTAI

Then remove from heat and serve.
COCONUT POORANA KOZHUKKATTAI

COCONUT POORANA KOZHUKKATTAI


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

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