Sweet Pidi Kozhukattai Recipe – Vella Kozhukattai Recipe with rice flour

We make sweet pidi kozhukattai for Chitra Pournami, aadi velli and Navratri as well. Recently I heard from my South Indian friends making pidi kozhukattai for Ganesh chaturthi too. Some people call this as Vella kozhukattai/Vellam kolukattai. So I thought of making this post for this festival. Usually I make pidi kozhukatti with homemade processed rice flour. 

Today I have shared a version with store bought rice flour( I used Anil kozhukattai maavu).Its cooking procedure is very similar to sweet ammini kozhukattai recipe. Only the shapes are different. So its like a two in one recipe. Do try this easy and simple sweet kozhukattai variety for this Ganesh chaturthi and have a great celebration ! Lets see how to do this easy sweet pidi kozhukattai recipe with rice flour. Check out my Easy Kara Pidi kozhukattai too !

Sweet pidi kozhukattai recipe

Sweet pidi kozhukattai with rice flour, jaggery and coconut

Cuisine: Indian

Category: Sweet

Serves: 12

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup -- 250ml Kozhukattai Rice flour or idiyappam flour - 1/2 cup ( I used Anil Kozhukattai flour) Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp Water - 1 cup  Cardamom powder - 1/4 tsp Grated coconut or coconut pieces - 2 tbsp Oil - to grease hands and idli plate

METHOD

Take the powdered jaggery in a kadai. Add 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer. After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough. Grease your hands with oil and take a small ball sized dough. Press it with 4 fingers towards inside and make an impression as shown in the picture below. Make all the kozhukattai and arrange them in a greased idli plate. Boil water in a idli pot and let it start to roll boil. Place the idli plate with kozhukattai. Steam it for 5-7 minutes in high flame. It will look shiny. Check if it bounces on a plate. Switch off the flame and let the kozhukattai be inside the pot for 5 minutes. Then remove them from the plate and serve.Enjoy !

Note

Do not add more water if you add less jaggery because kozhukattai tastes less sweet in this case. The quantity of jaggery and water should be proportionate. You can add more jaggery i.e Rice flour & jaggery in 1:2 ratio of you want sweeter kozhukattai.

Easy, delicious sweet pidi kozhukattai is ready to offer God !

Technorati Tags: pidi kozhukattai,pidi kozhukattai recipe,pidi kozhukattai sweet,pidi kozhukattai with rice flour,pidi kozhukattai sweet recipe,vellam kozhukattai,kozhukattai,jaggery kozhukattai recipeecipe,vella kozhukattai vella kozhukattai recipe in tamil,vella kozhukattai recipe,sweet pidi kozhukattai recipe in tamil,simple kozhukattai recipe,how to prepare sweet kolukattai,kolukattai varieties,how to do kolukattai,inippu kolukattai

Continue Reading...

Fried Modak Recipe With Wheat Flour - Fried Mothagam Recipe - Ganesh Chaturthi Recipes

Fried modak is nothing but deep fried dumplings(Kozhukattai) filled with jaggery and coconut stuffing. In North India especially in Maharashtra, people make Ukdiche modak(steamed modak) and this deep fried modak during Ganesh Chaturthi festival. They call it as “Talniche Modak” in Hindi.

Generally maida and sooji/Rava is used to make the outer covering and coconut + sugar is used for stuffing/pooran. But I’ve used wheat flour and jaggery. Last year my MIL made nearly 54 fried mothagam during our house warming ceremony for Ganapathy Homam. She is really the best. It tasted great and stayed good for several days. 

Inspired by her, I tried this recipe today to share under North Indian style Ganesh Chaturthi recipes.I was feeling tired even before I complete a count of 11. But the final result made me feeling refreshed. It came out really well. I tried deep frying the modak made of rice flour as well. It came out well and crispy but it drank more oil when compared with wheat flour fried modak. I have shared a picture of it below.

Friends, Do try this wheat flour modak recipe for this Vinayaka Chaturthi festival. I am sure you will love it. Lets see how to prepare deep fried modak with wheat flour for Ganesh puja.

Fried modak recipe

Deep Fried modak with wheat flour and jaggery - Ganesh Chaturthi recipes

Cuisine: Indian

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Wheat flour - 1/2 cup Salt - a pinch Melted ghee - 1/2 tsp Rava/Sooji – 1 tsp ( optional) Water - as needed (I used around 1/4 cup) Cooking oil - to deep fry For stuffing/Pooran Grated coconut - 1/2 cup Powdered Jaggery - 1/3 cup Cardamom powder - 1/4 tsp Dry Roasted poppy seeds - 1 tbsp ( Optional)

METHOD

First make the stuffing/Pooran part. For this, take the grated coconut, powdered jaggery and dry roasted poppy seeds in a kadai. The quantity of jaggery should be less than coconut. Do not add water.Mix well in medium flame. Let the jaggery melt in heat and mix well with coconut. When the mixture starts to become thick without moisture and leaves the pan, switch off the flame and transfer the stuffing to a plate. Spread it well and let the stuffing cool down. (If you heat the stuffing for long time, it will become chewy and hard. So remove the stuffing as soon as jaggery is melted and mixed well with coconut. Initially it will look as a wet mass. But when it cools down, it will become crumbly.) In a wide bowl, take the wheat flour, melted ghee, a pinch of salt and mix well. Add water little by little and make a stiff, thick dough. The dough should not be too soft. Knead for sometime and cover with a wet cloth. Let the dough rest for just 5 minutes. Take a small ball of dough and dust in wheat flour. Make a thin circle of poori size. Remember the sides of circle should be thinner than the center. As this is made of wheat flour, it will become dense after deep frying. So make the poori thin.Cover the remaining dough with a wet cloth. Now take a small lid and cut the circle of uniform shape. Place 1 tbsp of stuffing the middle and make 5-7 pleats in the dough. Refer picture and do the same way. Join all the pleats and make a coconut shape modak.Make sure the modak is sealed properly else the stuffing will ooze out in oil while frying. Heat oil in a kadai and when it gets heated, put a pinch of dough. If it rises to the top immediately, oil temperature is just right.Now drop 3-4 modak and cook in medium flame.Cook till starts to turn golden brown.Flip the other side and cook till done. Remove in a tissue. Fried modak is ready. Offer to Lord Ganesha and seek his blessings ! Enjoy ! It stays crispy till its hot. If you wish, you can serve them immediately or this modak can be stored in an air tight box and consumed for a week. It stays good and edible.

Note

For stuffing sugar can be used instead of jaggery. For making dough, maida/All purpose flour can be used. If you wish, you can add 1 tbsp of rava/Sooji too. Do not stir the coconut+jaggery mixture for long time. It will become chewy and hard.So remove the pooran as soon as jaggery is completely melted and mixed with coconut without any moisture content. You should deep fry the modak as soon as you make the shapes else modak may crack while frying. If you make the modak in advance, keep it covered with a wet cloth till you deep fry. Oil temperature is very important while frying. If the heat is more, modak will not cook inside and the outer covering becomes brown soon.So fry in medium flame patiently.

Fried modak with rice flour covering

Deep fried modak is ready to offer to Ganapathy Bappa. Wish you all a very happy Ganesh Chaturthi. May the Lord makes all our dreams come true !

Technorati Tags: fried modak recipe,deep fried modak recipe,fried modak,fried modak recipe in hindi,crispy fried modak,ganpati modak recipe,maharashtrian modak recipe in hindi,fried modak recipe with wheat flour,how to make fried modak recipe,Ganesh chaturthi recipes,how to prepare fried modak,fried mothagam

Continue Reading...

Sweet Ammini Kozhukattai Recipe – Easy Kozhukattai Recipes With Rice Flour

Ammini kozhukattai also known as Ammani / mani kozhukattai in Tamil, mini rice balls in English, Undrallu/Bellam Kudumulu in Telugu is a very easy to make kozhukattai variety. People make sweet and spicy version of this kolukattai for evening snacks and during Ganesh Chaturthi festival as an offering to God. Long back I shared ammini kozhukattai under low calorie snack. But this is the first time I tried sweet ammini kozhukattai i.e Vella Kozhukattai and masala ammini kozhukattai/Spicy kozhukattai. 

Sweet kozhukattai can be prepared in various ways. I made this with store bought rice flour by directly cooking it in jaggery syrup just like sweet pidi kozhukattai. Usually I make kozhukattai with store bought idiyappam flour but this time I tried with Anil kozhukattai maavu. It came out super soft, delicious and flavorful.

 If you are looking for an easy sweet kozhukattai recipe without making pooranam/stuffing part, this is the best choice. Kids would love it too. Even bachelors can try this for Ganesha pooja. Make this easy, cute looking sweet ammini kozhukattai/ Inippu kozhukattai for this Vinayaka chaturthi festival and enjoy ! Lets see how to prepare soft and tasty sweet ammini kozhukattai with step by step photos !

Check out my Full collection of Ganesh Chaturthi recipes HERE

Sweet Ammini Kozhukattai Recipe

Ammini kozhukattai/ mani kozhukattai - Sweet version using store bought rice flour and jaggery.

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 15 Minutes

Cook time: 5 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour - 1/2 cup ( I used Anil Kozhukattai flour) Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp Water - 3/4 -1 cup Cardamom powder - 1/4 tsp Grated coconut - 1 tbsp Oil - to grease hands and idli plate

METHOD

Take the powdered jaggery in a kadai. Add 3/4 to 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer. After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough. After the dough turns warm, make small balls by greasing your hands with oil. Grease the idli plate with gingely oil or cooking oil. Boil the water in an idli pot or kadai. Keep the idli plate only after the water starts to roll boil. Steam it for 5-7 minutes. Do not steam for more time. It will make the balls hard. To check whether its cooked, take one ball and drop in a plate. If it bounces, ball is cooked. If it sticks to the plate, balls are not cooked. Switch off the flame after the balls are cooked. Let it rest for 5 minutes and then remove the balls in a plate.Enjoy ! I garnished with grated coconut & served it.

Note

Add more jaggery if you need more sweetness. You can add upto 1/3 cup. I felt adding 1/4 cup itself was sufficient. Water quantity depends on the flour you use. Homemade rice flour may need lesser water. Do not steam the balls for more time. It will become hard. To avoid this, place the idli plate only after the water in the idli pot starts to roll boil. By doing this way, kozhukattai gets cooked fast and remains soft too.

Try this easy sweet kozhukattai for this Ganesh chaturthi and enjoy your celebration !

Technorati Tags: sweet ammini kozhukattai recipe,ammini kozhukattai sweet,ammini kozhukattai,ammini kozhukattai recipe in tamil,ammini kozhukattai recipe,ammini kozhukattai in tamil,ammini kozhukattai recipe with rice flour,Easy sweet kozhukattai,easy kozhukattai recipe

Continue Reading...

Uppu Seedai & Vella Seedai Recipe With Store Bought Rice Flour

Uppu Seedai/Salt seedai and Vella seedai/Sweet seedai recipes using store bought rice flour with tips and tricks to avoid bursting. Seedai is one of the most important Neivedyam recipes for Krishna Jayanthi @ Gokulashtami festival in Tamil nadu. Usually we make seedai recipes with homemade processed rice flour and roasted urad dal flour. I have already shared our traditional uppu Cheedai and vella cheedai recipes long back. This year, I tried cheedai using store bought rice flour as it is easy and quick to make. I used Anil Kozhukattai flour.

I guess Idiyappam flour works well too. I won't say this seedai will melt-in-mouth like Adayar Ananda bhavan seedai, but it came out equally crispy and crunchy when compared with the traditional ones. Above all, It din’t burst. Cracks in the sweet seedai is unavoidable though. If you are a beginner, use the same quantity I mentioned here. Once you got them right, you can go for doubling the quantity. Friends, If you don’t have enough time to make processed rice flour but still want to make seedai, try this easy version with store bought rice flour. Follow the steps carefully if you are a beginner. You can make it really well.

Have a great Krishna Jayanthi celebration. Check out my other Gokulashtami recipes in THIS LINK. Lets see how to make uppu seedai and vella seedai with rice flour ( Kozhukattai flour) and tips to make it without bursting.

Please watch the video below for all the Gokulashtami recipes.

Uppu seedai and Vella seedai recipes

Uppu seedai and vella seedai recipe with store bought rice flour/Kozhukattai flour

Cuisine: Indian

Category: Snacks

Serves: 50

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml For Vella Seedai Idiyappam flour OR Kozhukattai flour - 1/2 cup Roasted urad dal flour or Powdered gram flour – 1/2 tbsp Softened butter – 1/2 tbsp / 1.5 tsp (at room temperature) Sesame seeds or cumin seeds - 1/2 tsp Finely grated coconut – 1 tsp (optional) Grated jaggery - 1/4 cup + Water – 2 tbsp ( to melt jaggery) Cardamom seeds - 1 no Water - as needed For Uppu seedai Idiyappam flour OR Kozhukattai flour - 1/2 cup Roasted urad dal flour or Powdered gram flour – 1 tbsp Softened butter – 2 tsp ( at room temperature) Finely grated coconut – 1 tsp (optional) Sesame seeds or cumin seeds - 1/2 tsp Asafetida/Hing - 1/8 tsp Salt & Water - as needed Cooking oil – to deep fry

HOW TO MAKE SEEDAI USING RICE FLOUR - METHOD

Dry roast 1 cup ( 250ml cup) of rice flour till it starts to emit vapour. Keep roasting in medium flame for few minutes to see the vapour. Try to draw a line to check if the flour is roasted well. Do not burn the flour.  Let the flour cool down. Follow the same steps for Idiyappam flour as well. If you have dry rice flour, you don't have to roast it. For Vella Seedai / Sweet seedai Measure 1/2 cup of roasted rice flour in a sieve. To this, add either roasted urad dal flour OR roasted gram flour (Pottukadalai maavu). Sieve them very well in a bowl. This step helps to avoid bursting. So do not skip this step. Add sesame seeds or cumin seeds, salt, hing, ground coconut (optional) and softened butter ( unmelted butter). Mix well with your fingers. Make sure butter is well spread with the flour. Set aside. In a kadai, take the grated jaggery. Add 2 tbsp of water and melt the jaggery by boiling it. Strain the syrup through a metal strainer. Mix this syrup, cardamom powder with the sieved rice flour mixture. Mix well. Add little water and make a non-sticky smooth dough. Make small balls out of it and spread them in a newspaper. Make one or two small cylindrical shaped Seepankuzhal too ( Refer main picture). Let it air dry for 20 minutes. ( If you are a beginner, go for frying seedai in a mini kadai ( tadka pan) with little oil to check whether seedai burst or disperses in oil. Put just 2 balls and stay a feet away.  Check if the seedai burst or disperses in oil. If seedai disperses in oil, either oil temperature may be too low or jaggery syrup or butter may be more. In that case, add little more rice flour and make a non-sticky dough. Make balls and again fry them in little oil. If it works fine, go ahead with batch frying.  Heat oil in a kadai and when it gets heated, put a pinch of seedai dough and check the oil temperature. If it comes up immediately, oil temperature is correct. Now simmer the flame to medium and drop seedai balls. Stay 2 feets away for safer side. Do not disturb for a minute. Then toss the balls and put the balls and deep fry for few minutes. Keep turning both the sides for even cooking. Remove after it turns golden brown. Do not wait for all the bubbles to stop. Drain them in a tissue. Cracks are unavoidable in sweet seedai. Store after it cools down. It may turn soft the next day. So to enjoy crunchy seedai, consume it on the same day ! For Uppu Seedai Recipe / Salt seedai In a wide bowl, take 1/2 cup of roasted rice flour, roasted urad dal powder or fried gram flour ( pottukadalai maavu). Sieve twice to avoid bursting. Add cumin seeds, asafetida, salt and mix well. Add in soft butter and mix well with your finger tips. Make sure butter is well spread with the flour.  Add water little by little and make a dough. Make small balls using three fingers. Do not give pressure while rolling. Let the balls dry in a newspaper for 15-20 minutes. Heat oil & check the oil temperature by dropping a pinch of dough. When it rises to the top, simmer the flame to medium & put a handful of seedai balls. Stay 2 feet away. Do not disturb the balls for few seconds.  Then toss the seedai & cook till bubbles cease to 90%. Remove when the seedai turns golden. Let it cool down completely & then store in an air tight box. Enjoy for a week!

Note

First important thing to avoid bursting is to “SIEVE” the flour once or twice. U should sieve all the flour ( urad dal flour, rice flour). Sieving the flour properly reduces 90% of bursting. Second thing, you should not roll the seedai very tightly. U should roll it to a loose ball using three fingers. No problem if its not a proper round. One more tip is to prick the seedai with a small needle to avoid bursting. Dry the seedai in a paper or towel for 20 mins before frying.This is also very important. Dry roast the flour till it starts to release vapour. Try to draw a line using the roasted flour. Beginners can try deep frying few seedai in “small tempering kadai” .If it comes out well , proceed in a big kadai. Color variations may be there slightly. But u can check whether it bursts or disperses in oil. If sweet seedai breaks or dissolves in oil , it means jaggery may be more or oil temperature is too high or too low. If Seedai bubbles too much after u drop into oil ,it shows the fat ( ghee or butter or oil) content is more.So add more rice flour to the dough & make again. The color of seedai depends on the color of urad dal flour. If u roast the dal to golden brown, seedai will also turn brown. Uniform heating is also important. In my observation, I feel medium flame is enough to get a nice colored and crispy seedai. Vella seedai turns soft the next day.So consume it on the same day to enjoy its best taste.  Adding coconut to seedai dough may reduce its shelf life.

Try this easy seedai recipes for this Krishna jayanthi and have a great celebration !

Technorati Tags: uppu seedai,vella seedai,uppu seedai recipe in tamil,sweet seedai recipe,uppu seedai recipe,easy uppu seedai,uppu cheedai recipe,gokulashtami recipes,cheedai recipe,how to make uppu seedai,seedai recipe,seedai recipe in tamil

Continue Reading...