Pattani Sundal Recipe – Green Peas Sundal – Sundal Varieties

I had to post this Green Peas Sundal Recipe (Pattani sundal in Tamil) last week during Navaratri. But I couldn’t do it due to some personal work. I am yet to start Diwali recipes. So today I am posting this recipe from my draft. From tomorrow, you can expect some yummy Diwali sweets and snacks from here : )). Pattani sundal is one of the easy and yummy sundal varieties we make during Navaratri for neivedyam. Last week I prepared this sundal recipe for Golu. I used dried green peas, soaked it overnight and prepared this sundal. If you have frozen or fresh green peas (pachai pattani) in hand, your job becomes easier. Cooking green peas perfectly is a bit tricky. Most of us face the problem of peas becoming mushy after pressure cooking. 

Proper soaking and addition of salt while pressure cooking helps to retain its shape and cooks soft as well. Recently my neighbor shared this sundal by adding masala. It was tasting great and truly flavorful. But I made it in the usual way as we need to avoid onion & garlic for neivedyam. Soon I will share my neighbor’s masala sundal recipe. For variations, you can make this sundal with white peas or yellow peas as well. Today lets see how to make green peas sundal recipe with step by step pictures.

Green Peas Sundal Recipe / Pattani Sundal

How to make Green Peas Sundal Recipe

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Sundal Recipes
Serves: 4
Prep time: 8 Hours
Cook time: 15 Minutes

Ingredients (1 cup - 250ml)

• Dried Green Peas - 1 cup
• Water - as needed (to soak & cook the peas)
• Salt - as needed

  To Grind

• Grated coconut - 1/4 cup
• Green chilli - 1 to 2 nos
• Cumin seeds - 1/2 tsp

  To temper

• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Curry leaves - Few
• Red chilli - 1 no (pinched)
• Hing - 1/8 tsp

How to make the recipe

1. Wash and soak the dried green peas for 8 hours.
2. Pressure cook the green peas adding soaked water and salt in low flame for 2 whistles.
3. Drain the excess water if any and keep the cooked peas aside.
4. Grind coconut, chilli and cumin seeds to a coarse paste without water.
5. Temper mustard seeds, curry leaves, hing and add cooked peas, ground paste.
6. Mix till raw smell goes off. Sprinkle some lemon juice if you like.

Green Peas Sundal Recipe - Step by step photos

• Wash and soak dried green peas for 8 hours or overnight.Pressure cook it adding enough water and salt in low flame ofr 2 whistles.

  

• Adding salt helps to prevent peas becoming mushy.So don't forget to add salt.Remove after the steam is released.
• Drain in a colander. Grind coconut, chilli and cumin seeds to a coarse paste without adding water.
• Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves, hing and pinched red chilli.

  

• Add cooked peas, ground coconut paste and saute till raw smell goes off.You can sprinkle some lemon juice if you like. Serve warm !

  

Notes

• Dried green peas should be soaked at least for 6 to 8 hours.If using fresh peas, no need to soak it.
• Addition of salt while cooking peas helps to prevent it becoming mushy.
• For variations, you can add grated coconut instead of grinding it.

Try this easy, kids friendly Green peas sundal recipe at home and share your feedback with me .

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Milagu Jeeraga Sadam – Pepper Cumin Rice Recipe

Pepper cumin rice / Milagu jeeraga sadam in Tamil is one of the yummy, South Indian rice recipes we make as prasadam for Navratri, Saraswathi pooja, Purattasi sani thaligai, aadi 18 etc. Yesterday I made this rice for navaratri afternoon neivedyam learning from my MIL. My MIL make this rice at least once in a week as pepper is a healthy Indian spice that helps to purify blood, improves appetite and digestion. Sendhil loves this rice variety a lot. So we make this pepper rice for his lunch box and  one day travel as well.

Sometimes we used to combine Saraswathi pooja, Purattasi sani thaligai festivals and make 5 rice varieties, chana sundal and thullu maavu(rice flour mixed with jaggery) for Saraswathi pooja neivedyam. We make this milagu jeeraga sadam as one of the 5 rice varieties. As its so easy to make, I thought it would be useful for you all. I have already shared a video on how to make 5 rice varieties. You can replace sesame seeds rice/ ellu sadam with milagu jeeraga sadam and offer to God for tomorrow Saraswathi pooja festival. Lets see how to make this easy milagu sadam /pepper rice with step by step pictures !

Milagu Jeeraga Sadam - Pepper Cumin Rice

How to Pepper cumin rice

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Main course
Serves: 2
Prep time: 5 minutes
Cook time: 5 Minutes

Ingredients (1 cup - 250ml)

• Cooked rice - 1 cup
• Ghee - 1 tsp (to roast)
• Pepper corns - 1 tbsp
• Cumin seeds/Jeera - 1/2 tbsp
• Salt - as needed
• Ghee - to mix with rice

How to make the recipe

1. Heat ghee in a kadai.Roast pepper & cumin seeds till it starts to crackle.
2. Remove and grind to powder adding salt.
3. Mix this powder with cooked rice.
4. Enjoy !

Pepper cumin rice - Step by step photos

• Heat ghee in a kadai and roast pepper & cumin seeds in medium flame till cumin seeds starts to splutter.

  

• Remove in a plate and let it cool down. Grind to a slightly coarse powder adding salt.
• Take the required cooked rice. Add 2 tsp of ghee, ground powder, mix well and check for taste.
  

  

• Add more salt & powder if required. Serve !

  

• If you wish, you can temper mustard seeds, curry leaves in ghee and add to rice.

Notes

• Pepper alone gives spiciness to the rice. So you can add more pepper if you want spicy taste.
• Do not add more cumin seeds. Its flavor will dominate.
• Adding ghee helps to enhance the flavor and taste. If you don't want to add ghee, you can add sesame oil.

Try this easy and flavorful pepper cumin rice and enjoy !

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Pachai Payaru Sundal Without Soaking – Green Gram Sundal Recipe( Sweet & Spicy)

Easy Green gram sweet sundal and kara sundal recipe without soaking with step by step and Video – We call it as Pachai payaru sundal / Pasi payaru sundal in Tamil. Generally We South Indians make sundal recipes for neivedyam without fail during navaratri festival. So I thought of sharing some sundal varieties this week. To begin with, I have come up with an easy green gram sundal recipe without soaking . Usually people make green moong dal sundal by soaking it for hours together. But my MIL always make it instantly by roasting the dal. This year I followed her method as it is so easy and quick to make.

If you forget to soak the legumes or when you want to make sundal instantly, you can go ahead with this recipe. I prepared green gram sweet sundal and spicy sundal varieties. Both came out very well and tasty. But the color of this sundal won’t be green. Hope you will try this easy sundal recipe and share your feedback with me. Ok, Lets see how to make pachai payaru sundal recipe with step by step pictures and video.
You can also check out my green gram sundal with soaking and my other sundal varieties.

Pachai Payaru Sundal Without Soaking - Instant Green Gram Sundal - Sweet & Spicy

How to make Green gram sundal without soaking

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Festival recipes
Serves: 4
Prep time: 5 minutes
Cook time: 20 Minutes

Ingredients (1 cup - 250ml)

• Green gram / Pachai payaru - 1 cup
• Cooking oil - 1 tbsp (to roast dal)
• Water - 2.5 to 3 cups (For pressure cooking dal)
• Salt - 1/4 tsp

  Green Gram Sweet Sundal recipe

• Cooked green gram - 1 cup(Heaped)
• Grated jaggery - 1/3 cup
• Water - 1/4 cup
• Cardamom powder - 1/4 tsp
• Grated coconut - 1/4 cup

  Green Gram Spicy Sundal recipe

• Cooked green gram - 1.5 cups
• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Red chilli - 1-2 no(pinched)
• Curry leaves - few
• Salt - as needed
• Hing/asafetida - 1/4 tsp
• Grated coconut - 1/4 cup

How to make the recipe

1. Heat oil in a cooker base. Roast green gram for 5 minutes.
2. Nice aroma arises. Add water & cook in high flame for 7 whistles.
3. Remove & drain excess water.
4. For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
5. Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
6. For spicy sundal, temper mustard,urad,curry leaves and hing in oil.Add cooked green gram,salt and grated coconut.Mix well and serve.

Green Gram Sundal Recipe / Pachai Payaru Sundal - Step by step photos

• Heat oil in a cooker base and roast green gram till it gets roasted smell and turns slightly golden brown in color.

  

• Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.

  

• Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
  

  

• For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
  

  

• Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.

  

• Add cardamom powder, grated coconut and mix well. Make sure this sundal is slightly moist in texture. Do not mix till its dry. Dal will become hard.
• So switch off the flame when there is slight wetness. It will become normal when sundal cools down.Serve & enjoy !
• For green gram spicy sundal: Heat coconut oil in a pan. Temper mustard seeds, urad dal, curry leaves, hing and pinched red chillies.
• Saute for a minute and then add cooked green gram, salt and grated coconut. Mix well & serve.
  

  

• Green gram sweet sundal and spicy sundal are ready !

  

 

Notes

• This sundal won't be bright green in color as we are roasting the green gram.
• To get green color sundal, you need to soak the dal for 6 to 8 hours without roasting.
• For sweet sundal: if the jaggery is pure, you can add grated jaggery directly to the cooked green gram. Mix till it melts.
• You can add some lemon juice to spicy sundal if you like. But add it after switching off the flame.

Try this easy, no soaking, Instant green gram sundal recipe and enjoy !

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Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.

As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.

Rice kheer recipe / Chawal ki kheer

How to make Rice kheer recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Dessert
Serves: 4
Prep time: 30 minutes
Cook time: 25 Minutes

Ingredients (1 cup - 250ml)

• Basmati rice / long grain rice - 1.5 tbsp
• Full fat milk - 1/2 liter(2 cups)
• Sugar - 1/4 cup (1/3 cup for more sweetness)
• Cardamom powder - 1/4 tsp
• Chopped cashews, badam & pista - handful
• Saffron threads - Few to garnish
• Rose petals - to garnish (optional)

How to make the recipe

1. Wash and soak rice in water for 30 mins to 1 hour.
2. Roll boil milk in a pan.
3. Add soaked rice, boil in medium flame.
4. Stir at regular intervals and boil till rice is cooked soft.
5. Add sugar, cardamom powder and boil till slightly thick.
6. Garnish with chopped nuts and serve warm or chilled.

Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

• Wash and soak rice in water for 30 minutes to 1 hour.
• Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.

  

• Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.

  

• After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.

  

• Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.

  

Notes

• Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
• Add more sugar if you have sweet teeth, but not more than 1/3 cup.
• I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
• To make a quick version, you can cook rice & milk in a pressure cooker.
• You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
• If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

Easy to cook, delicious, festival special rice kheer is ready to enjoy !

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Navratri Recipes For 9 Days– South Indian & North Indian Prasadam Recipes

Here is the picture of our last year’s Golu!

South Indian, North Indian Navratri Recipes for 9 days golu at home . In this post, I have framed a list of Navarathri prasadam recipes of Tamil nadu, Andhra and North India for nine days as per my readers request. Last year I made a detailed post on how to keep golu at home. At that time, many of my readers asked me to make a post on Navratri naivedyam recipes list. So today I have come up with the list of prasad recipes like rice varieties, sweets, sundal recipes/snacks based on South Indian and North Indian Navratri festival. Hope this post will be helpful to you all.

Do refer my Navaratri recipes collection for more ideas.

TAMIL NADU RECIPES FOR NAVARATHRI

In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri i.e Amavasya and the day after Navratri where we celebrate the victory of good over evil as Vijayadasami, comes to 11 days. 

Married ladies & young girls are invited to home and we give thaamboolam along with a sundal variety or sweet as Golu prasadham. We usually keep the golu on Pradhamai day evening. So we offer sweet pongal/sakkarai pongal and chana sundal/kondakadalai sundal for neivedyam and we offer some fruits, rock candy on Vijayadasami day.

I have shared this table of naivedyam recipes by referring Nataraja Deekshithar’s blog post. He had given a clear explanation about Navaratri celebration in temples and its importance. He has also mentioned the list of flowers, leaves, kolam, fruits, Neivedyam and Raga to be used for Navratri 9 days. I took the neivedyam recipes, added 2 more recipes for each day morning & evening neivedyam and framed this table. 

I have given different sweet recipes, rice variety and sundal recipes for 9 days. You can alter the sweets and sundal varieties based on your liking. But the rice variety given here is as per the tradition according to Deekshithar’s post. So you can follow the same. I have linked all the recipes to my post. You can click on that to view the respective ones. I am yet to post few sundal recipes in this list. I will do it this week.  

I hope this table would be useful for people who wants to get some ideas for Navratri recipes. Ok, lets check the table below.

GOLU DAY EVENING (If you keep on Amavasya day)	SWEET PONGAL , CHANA SUNDAL
DAY 1	VEN PONGAL , RICE - MOONG DAL, GREEN GRAM SUNDAL(SWEET & SPICE)
DAY 2	RAVA KESARI , TAMARIND RICE ,  KARAMANI SWEET SUNDAL , SPICY SUNDAL
DAY 3	SAKKARAI PONGAL , PEPPER RICE / PARUPPU VADAI , PEANUT SUNDAL
DAY 4	WHEAT FLOUR APPAM , KADAMBA SADAM, PEAS SUNDAL
DAY 5	RICE PAYASAM , CURD RICE, RAJMA SUNDAL OR DOUBLE BEANS SUNDAL
DAY 6	RAVA LADOO , COCONUT RICE , FIELD BEANS SUNDAL OR MOONG DAL SUNDAL
DAY 7	RAW RICE IDLI , LEMON RICE , KADALA PARUPPU SUNDAL
DAY 8	COCONUT BURFI , PAAL SADAM , MULTI GRAIN SUNDAL
DAY 9(SARASWATHI POOJA)	AKKARA ADISAL , 5 RICE VARIETIES OR LUNCH MENU, VADA, BROWN CHANA SUNDAL Or CHANA DAL SUNDAL
DAY 10 (For Vijayadasami)	BETEL LEAVES & NUTS, FRUITS, ROCK CANDY OR DRY GRAPES

SOURCE: http://natarajadeekshidhar.blogspot.com/2010/10/08102010-16102010.html

  Apart from this list, you can refer more recipes in my collection of Navratri recipes post. Do check it !

ANDHRA RECIPES FOR NAVRATRI

In Andhra Pradesh, Navadurga  ( Nine aspects of Goddess Durga) is worshipped during Navratri. Varieties of  prasadam is offered to God on these nine days.

DAY 1	CHALIMIDI, VADA PAPPU, PARAMANNAM
DAY 2	SWEET BOONDI, CHICKPEAS
DAY 3	RAVA KESARI , PULIHORA
DAY 4	PONGALI
DAY 5	PULIHORA , PESARA BOORELU
DAY 6	ATUKULU, BELLAM, SENAGA PAPPU, COCONUT
DAY 7	KSHEERANNAM, BELLAM, SUGAR
DAY 8	GARELU, LEMON JUICE
DAY 9	CHAKKARA PONGALI
DAY 10	PULIHORA , GARELU

SOURCE: http://annapoorna-akshayam.blogspot.in/2011/10/dasara-navaratri-naivedyam-for-9-days.html

NORTH INDIAN NAVRATRI BHOG FOR 9 DAYS

In North India, People worship nine different forms of Maa Durga.

Day 1 – Maa Shailaputri to bless disease free life
Day 2 - Mata Brahmacharini to increase longevity of family members
Day 3 - Mata Chandraghanta to fulfill all the wishes and provides relief from worldly pains
Day 4 - Maa Kushmanda to improve the intellect and decision making ability
Day 5 - Mata Skandmata to keep the physique healthy
Day 6 - Maa Katyayani for health and happiness
Day 7 - Maa Kaalratri to remove Evil powers
Day 8 - Maa Mahagauri to provide success in life(Kanya puja is performed)
Day 9 - Maa Siddhidatri for all sidhi

People perform fasting, pooja and pray the Goddess by offering nine different bhog on these 9 days. Lets see them below. Sorry, I have not shared Vrat ka recipes ideas. I have just mentioned the sweet recipes and the ingredients you can offer on these 9 days.

DAY 1	PURE GHEE OR RECIPES WITH GHEE
DAY 2	SUGAR, FRUITS
DAY 3	MILK, SWEETS, KHEER
DAY 4	MALPUA
DAY 5	BANANA
DAY 6	HONEY
DAY 7	JAGGERY OR SWEETS WITH JAGGERY
DAY 8	COCONUT,  RICE KHEER FOR KANYA PUJA
DAY 9	TIL or SESAME SEEDS

SOURCE: http://blog.onlineprasad.com/navratri-recipes-bhog-for-nine-days/


DISCLAIMER : I have made this list based on the inputs from various sources. Please alter them according to your tradition by consulting your family elders.

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Kozhukattai Dough | Kozhukattai Maavu With Store Bought Rice Flour in 3 Ways

How to make Kozhukattai dough( Kozhukattai maavu in Tamil) with step by step pictures and video. Dough for kozhukattai outer covering (Mel maavu) can be prepared at home using raw rice or with store bought rice flour / idiyappam flour / Anil Kozhukattai flour (unroasted rice flour).

 Kozhukattai made using homemade processed rice flour always gives the best and soft kozhukattai. But many of us like to ease our job by using store bought kozhukattai flour or idiyappam flour. Yes, ready made kozhukattai maavu or idiyappam maavu also gives decent results when compared with the traditional ones.

So I have shared 3 methods of making kozhukattai outer cover using store bought rice flour. You can try any based on your liking. I learnt method 1 & method 2 from my MIL. Method 3 is from my friend Shalini. She also taught me a traditional method of homemade kozhukattai dough. I will share it tomorrow. I personally like method 2 because I follow the same procedure for making idiyappam. So I am used to this method and its more convenient to me. 

There are few points you should keep in mind to make soft and crack free kozhukattai. I have shared few tips and tricks to make perfect kozhukattai dough. I have also made a short video on the making of this dough in 3 ways. I hope beginners would find it useful. 

North Indian style modak dough differs in method and ratio of water & flour. I will share that post later. Now Lets see how to make kozhukattai maavu using rice flour with step by step pictures and video.

Kozhukattai dough - Kozhukattai maavu in 3 ways

How to make Kozhukattai dough using store bought rice flour

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Cooking basics
Serves: 20 
Prep time: 15 minutes
Cook time: 10 Minutes

Ingredients (1 cup - 250ml)

• Store bought kozhukattai flour or idiyappam flour - 1 cup ( I used Anil kozhukattai maavu)
• Water - as needed ( 1.5 to 1.75 cups)
• Salt - 1/2 tsp
• Sesame oil or ghee - 1 tsp
• Sesame oil - to grease hands

How to make Kozhukattai Maavu in 3 ways

1. Method 1 : Heat 1.5 cups of water in a bowl adding salt and oil.
2. When the water roll boil, add the rice flour.Stir without lumps.
3. Mix well in low flame till its thick.
4. Dough will be formed.Remove from flame.
5. Cover till it becomes warm. Remove in a plate and knead with greased hands.
6. It will become smooth and crack free.Cover with wet cloth and lid till use.
7. Method 2 : Boil 2 cups of water adding salt & oil/ghee.
8. Let the water roll boil.Add the required water to 1 cup rice flour, mix well.
9. Knead when warm. It will become smooth and crackfree.Wrap with wet cloth and cover with lid till use.
10. Method 3 : Mix 1 cup rice flour and 2 cups of water adding salt & oil/ghee.
11. Heat a kadai and add the rice flour batter.
12. Mix till thick in low flame. Knead after it becomes warm.
13. Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough - Step by step pictures

• Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
• Method 1: Measure 1 cup of store bought idiyappam flour or kozhukattai flour. Boil 1.5 cups of water in a kadai adding salt and oil/ghee.
• Add the rice flour to the water and mix well till it becomes thick and forms a dough. Touch the dough with your fingers to see if its sticky. If its slightly sticky or non-sticky, dough is done.
  

  

  

• Switch off the flame, transfer to a plate.Let it become warm enough to handle. Grease the hands with oil and knead the dough for 5 minutes till smooth and crack free.
• Wrap the dough with wet cloth and cover it with a lid till use. You can store the dough for 6 to 8 hours without refrigeration.

  

• Method 2: Take 1 cup of rice flour in a plate. Keep aside.
• Boil 2 cups of water adding salt and 1 tsp oil/ghee in a wide bowl.

  

• When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.

  

• Mix to become thick,non-sticky dough. Transfer to a plate and cover till warm. Knead with greased hands for 5 minutes till smooth and crackfree.

  

  

• When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.

  

• Method 3: Mix 1 cup of rice flour with 2 cups of water and 1/2 tsp salt. Whisk to make a thin batter.Heat 1 tsp ghee in a kadai and add the rice flour batter.

  

• Mix in low flame till it becomes a thick dough.It leaves the pan and becomes a smooth dough. Keep stirring continuously to avoid lumps.

  

• Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.

  

• Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.

  

Notes

• First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
• Kneading is important to make the dough crack free.
• Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
• I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
• Water quantity may vary as per the flour you use. Anil kozhukattai maavu takes 1.25 to 1.5 cups of water.

Make this kozhukattai dough using store bought rice flour and ease your job !

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