Check out my easy ulundu kozhukattai too !
TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS
- Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour.Its a different quality , not the one we use for pongal.It is cheaper in cost too.
- I use store bought rice flour - Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour, water quantity may vary.
- Always add the required water while making the dough.If the dough becomes sticky or dry, u’ll get crack.
- Keep the unused dough covered with a wet cloth and then with a lid while u make modakam.
- Its always better to prepare the outer covering after making pooranam/ stuffings to prevent the dough sitting for long time.
- U can refrigerate the unused dough covered by wet cloth be keeping in an air tight box & use the next day or the same evening.
- Pooranam can be prepared the previous day and refrigerated.
- Apply sesame/gingely oil in ur hands every time when u make the shape.
- Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
- Always place the idli plate filled with kozhukattai after the water in the idli pot starts roll boiling. This helps for quick cooking & also the kozhukattai remains white in color and crack free.
- U can identify the cooked kozhukattai by its shining look.
- Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.