Yesterday I made a post on kozhukattai dough using store bought idiyappam flour/ kozhukattai flour in 3 ways. In continuation with that, today I have shared how to make homemade rice flour for kozhukattai dough/ Kozhukattai maavu preparation traditionally in 2 methods. One by soaking raw rice, grinding to a fine powder, sieve and make kozhukattai outer covering dough with that homemade processed rice flour. My MIL always follows this method.
Second method is to soak the rice, grind to a thin batter and then cook to make a thick kozhukattai dough for outer cover/ Kozhukattai mel maavu. I learnt this one from my friend Shalini. She told me to make this post during last year Ganesh Chaturthi as this is her fool proof method of making homemade kozhukattai maavu. She told beginners would find it useful.
Last year I couldn’t do it. So I badly wanted to make this post at least this year. Tomorrow I will try to post some interesting kozhukattai variety. Ok, lets see how to make homemade kozhukattai dough recipe / Kozhukattai maavu with step by step pictures and video.
How to make Kozhukattai dough - Kozhukattai maavu, traditional method in 2 ways
How to make Kozhukattai dough/Kozhukattai maavu at home
Raw rice - 1 cup (Use good quality Sona masoori rice or dosa rice/Maavu arisi)
Water - as needed ( 2 cups for method 2)
Salt - 1/2 tsp
Sesame oil or ghee - 1 tsp
Sesame oil - to grease hands
How to make homemade Kozhukattai maavu in 2 ways
METHOD 1 : Wash and soak raw rice in water for 2 hours.
Spread rice in a cloth. Dry for 15 minutes.
Grind to fine powder, sieve.
Dry roast the flour for 2 minutes.
Remove in a plate and cool down.
Grind the roasted flour to remove lumps. Store in a box.
Homemade kozhukattai flour is ready. You can use this as Idiyappam flour too.
METHOD 2: Wash and soak raw rice in water for 2 hours.
Grind to a smooth paste to thin smooth batter. Use the soaked water for grinding.
Heat a kadai with ghee and add rice flour batter.
Mix till thick in low flame. Knead after it becomes warm.
Wrap the dough with wet cloth and cover with a lid till use.
Kozhukattai dough / Kozhukattai maavu - Step by step photo
Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
METHOD 1: Wash and soak 1 cup of raw rice for 2 hours.Drain the excess water and spread in a cotton cloth.
Let it dry for 15 minutes. Remove the rice and grind to a smooth powder. Sieve and grind the coarse particles again. Sieve twice.
Dry roast the sieved flour for 2 minutes in medium flame till it heated. Make sure you do not heat it more. When you roast it, small lumps may form.So grind to a fine powder after it cools down.
Alternatively you can steam the flour in idli pot for 10 minutes. Spread in a plate, cool down and grind it.Homemade rice flour for making kozhukattai or idiyappam is ready. You can store in a box for months. For 1 cup of raw rice, you get approx. 2 cups of flour.
For making dough with this homemade rice flour, boil 1.5 cups of water adding 1/2 tsp salt and oil/ghee.
Add 1 cup of rice flour to it. Mix in low flame till it becomes a thick dough.
Remove in a plate and knead using greased hands. Dough will become non-sticky after kneading.
Cover with a wet cloth and lid above it till use. Never allow the dough to dry.Kozhukattai may crack.
METHOD 2: Wash and soak 1 cup of raw rice using 2 cups of water.Grind to a smooth batter without any grits. Grind for long time. Use the soaked water for grinding.Batter should be thin like dosa batter.
Heat a kadai with 1tsp ghee. Add the rice flour batter. Mix in low flame.It becomes a thick dough. Keep stirring to avoid lumps. When the dough becomes very thick and leaves the pan completely, switch off the flame.
Cover with a lid till warm. Transfer the dough to a plate. Grease your hands with oil and knead the dough for 5 minutes till it becomes very smooth without any cracks.
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.
Homemade rice flour shown in method 1 can be used to make idiyappam as well.
You can also use dosa rice/Maavu arisi instead of good quality raw rice.
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
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
Method 1 : Heat 1.5 cups of water in a bowl adding salt and oil.
When the water roll boil, add the rice flour.Stir without lumps.
Mix well in low flame till its thick.
Dough will be formed.Remove from flame.
Cover till it becomes warm. Remove in a plate and knead with greased hands.
It will become smooth and crack free.Cover with wet cloth and lid till use.
Method 2 : Boil 2 cups of water adding salt & oil/ghee.
Let the water roll boil.Add the required water to 1 cup rice flour, mix well.
Knead when warm. It will become smooth and crackfree.Wrap with wet cloth and cover with lid till use.
Method 3 : Mix 1 cup rice flour and 2 cups of water adding salt & oil/ghee.
Heat a kadai and add the rice flour batter.
Mix till thick in low flame. Knead after it becomes warm.
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 !
Last year I shared an easy paal kozhukattai recipe with milk, coconut milk and sugar. I know paal kozhukattai is a very popular dessert recipe in Chettinad, Tamil nadu. So I was looking for some authentic recipes to try it. Finally I found it from an YouTube video of Nagu’s Nalabagam. Based on that recipe, I tried it yesterday for my Thursday Guru pooja neivedyam. It was very tasty with the nice flavor of coconut milk, jaggery and moong dal. It is prepared without milk. Still kozhukattai came out very soft. Addition of cooked moong dal makes the paal kozhukattai thick and more flavorful.
I guess there are many variations in this particular recipe. Friends from Chettinad region, do let me know if there is any change in this recipe. I am happy to try again and post it. Ganesh Chaturthi is fast approaching. I think many people make paal kozhukattai apart from other kozhukattai varieties. Try this yummy paal kolukattai with jaggery. You will love its result. Lets see how to make Chettinad style paal kozhukattai with step by step photos.
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi .
Store bought kozhukattai flour or idiyappam flour - 1/2 cup ( I used Anil kozhukattai maavu)
Water - 3/4 to 1 cup
Thick coconut milk -1/2 cup
Grated jaggery - 3/4 cup ( Add 1 cup for more sweetness)
Moong dal - 1.5 tbsp
Water - 3 cups for cooking the rice balls
Cardamom - 2 nos
Sesame oil or ghee - 1 tsp
Salt - 1/4 tsp
How to make Chettinad paal kozhukattai
Dry roast and pressure cook moong dal. Grind coconut and take coconut milk.
Boil water. Add 1 tsp oil and salt.
When the water roll boil, add the rice flour. Stir well.
Mix well in low flame till its thick.
Dough will be formed.Remove from flame.
Remove in a plate and knead with greased hands for 5 minutes till smooth.
Make small balls from the dough and keep in a plate.
Boil 3 cups of water. Cook the balls till it floats on top.
Melt jaggery, strain and add the syrup, cardamom powder, moong dal. Boil for 5 minutes.Lastly add the coconut milk, mix once and switch off the flame. Serve hot!
Paal kozhukattai recipe - Step by step photo
Dry roast moong dal in a cooker base. Roast till it gets nice aroma. Add water and pressure cook till soft. Mash it and set aside. Grind 1 cup of grated coconut adding 1/2 cup warm water.Strain and extract thick milk from it. Keep aside.
In a wide kadai, boil 3/4 cup of water ( flour : water ratio is 1:1.5 or 2 cups based on the flour). Add 1 tsp sesame oil or ghee and salt.Let the water starts to roll boil.When the water starts to roll boil, lower the flame completely and add the rice flour.Mix without lumps.It will become a thick dough.
Switch off the flame, transfer to a plate.Let it become warm enough to handle.
Grease your hands with oil and knead the dough for 5 minutes till it becomes non-sticky, smooth and crack free.Cover the dough with a wet cloth till use.
Make small balls or cylinder shaped lengthy ones with the dough. Arrange them in a plate. While you roll the balls, cover the remaining dough with wet cloth. It should not dry.
Boil 3 cups of water in a wide bowl. When the water roll boils vigorously, add half of the rolled balls. Let it cook in high flame for 2 minutes. Do not cover it. Cooked kozhukattai will float on top. Now add the remaining rolled balls and cook everything together for 3 minutes.Stir it once in the middle gently.
Alternatively you can steam cook the balls in idli pot for 10 minutes and remove when warm. Please check my easy paal kolukattai recipe for step-by-step pictures.
Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.
Add cardamom powder, boiled moong dal and thick coconut milk. Mix well and boil for 1 minute in very low flame. Remove and serve hot or cold.
Notes
Adding oil in the water helps to cook the dough non-sticky and soft.
Kneading is important to make the dough crack free.
Kozhukattai will break and dissolve in water if you add without boiling the water. Water should roll boil well.
I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Try this yummy paal kozhukattai with jaggery and coconut milk. You will enjoy it !
White sauce pasta recipe with step by step pictures and video. My daughter loves penne pasta in creamy white sauce (bechamel sauce) than red sauce. So I made this Indian vegetarian, creamy garlic flavored white sauce pasta at home for our breakfast yesterday. Basic white sauce can be prepared with 3 major ingredients - butter, all purpose flour and milk. It makes the white sauce thick and rich without cream. Garlic and Oregano is used to give a nice Italian flavor. So never attempt this recipe without these ingredients. Original Italian white sauce pasta calls for using heavy cream instead of milk. But I used very simple and easily available ingredients in this recipe.
I referred the terrace kitchen YouTube video for this recipe. It came out really well. To make white sauce pasta more colorful and healthy, we can add vegetables like sweet corn, carrot, broccoli, mushroom etc. After trying this recipe, I learnt the knack of making white sauce without lumps. Yes, the secret is to add more butter and milk than maida. I have also used cheese slice to make the sauce more creamy. But adding cheese is optional. You can use it if your kids like it. Even though this dish is high in calories, its a tasty indulgence. You can make and enjoy it once in a while. If you want to make a low calorie version, you can use olive oil instead of butter and skip cheese.
Lets see how to make penne pasta in white sauce with step by step pictures and video.
Recently I got a herb grinder from FLINTSTOP online. You can find many useful and technologically advanced cool gadgets for the entire house. They also provide Corporate Gifting for different multinationals along with their company logo and customization as per the requirements. I used this herb grinder for garnishing pasta with oregano and dried basil. I loved this gadget. I am planning to use it in my South Indian cooking as well. You can find the picture of the herb grinder below.
In a wide bowl, boil 6 cups of water. Add cooking oil and salt. Chop the garlic and capsicum finely.
When the water starts to roll boil, simmer the flame and add the penne pasta. Stir well else it may stick to the bottom of bowl. Boil for 10 minutes stirring now and then. Cook al dente. Cover the bowl partially and cook for last 5 minutes. I do this to cook the pasta soft. Take one, break it and check for doneness.
Drain the cooked pasta in a colander, set aside. Wash with cold water and drain the water completely.
Heat 1 tbsp butter in a kadai and saute the finely chopped garlic till golden. Add capsicum, frozen sweet corn and saute for a minute. It should remain crunchy in taste. Remove in a plate.
In the same kadai, heat 3 tbsp butter. Add 2 tbsp maida and roast till its raw smell goes off. Lower the flame. Add milk in one hand while stirring with a whisk in other hand. This helps to avoid lump formation. So keep stirring with a whisk while you add the milk. Mix till there are no lumps.
Add sauteed vegetables, red chilli flakes, pepper powder and some salt. Let the sauce boil till thick. Lastly add the cooked pasta, mix well. Tear the cheese slice into small pieces. Add to the boiling sauce. Mix till it melts. Garnish with oregano, basil and other spices if you like. Remove and serve hot.
Notes
Adding oil in the water helps to cook the pasta non-sticky.
I like my pasta to be soft. So I cover & cook it for 5 minutes. But usually people won't do that.
Adding cheese is optional. But it makes the white sauce more creamy.
You can replace cheese slice with cheese cubes or grated cheese. Mozzarella or even cheddar cheese is fine.
Try this easy, yummy kids friendly white sauce pasta recipe at home and enjoy !
Last year during Diwali, I tried this easy kalakand recipe using paneer and condensed milk ( Milk Maid) by watching YouTube video. Kalakand recipe is nothing but a rich milk cake. It is one of the popular desserts in West Bengal, Rajasthan, Delhi and some places in North India. Traditionally it is prepared by boiling and thickening milk with sugar. It takes hours to prepare.
This easy and instant kalakand recipe calls for just 3 ingredients namely Paneer/Chenna, Condensed milk and cardamom powder. For variations, it can be prepared with ricotta cheese instead of paneer and rose water or kewra essence can be added instead of cardamom powder. It can be prepared so easily and quickly. Its ideal for beginners. In North India, I heard people make Kalakand for Janmashtami as it is a milk based sweet. So I thought of sharing this easy and instant kalakand recipe for this Gokulashtami. Do try this easy, Instant Kalakand recipe using condensed milk and store bought paneer. Lets see how to make it with step by step photos.
Kalakand recipe with condensed milk
Easy, instant kalakand recipe with condensed milk / milk maid
Paneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand)
Milk maid or Amul condensed milk - 200 ml tin
Cardamom powder - 1/2 tsp
Butter or ghee - 1 tsp
HOW TO MAKE KALAKAND
Crumble or grate the paneer.
In a kadai, heat 1 tsp ghee and add the condensed milk. Mix well.
Add grated paneer, cardamom powder and mix well.
When the mixture thickens and leaves the sides of pan, switch off flame.
Transfer to a greased or butter paper lined bowl. Refrigerate for an hour. Cut into pieces.
Garnish with chopped nuts. Serve !
METHOD - STEP BY STEP PICTURES
Take the store bought paneer and grate it. Measure 1 cup from it ( loosely packed) and keep aside.Line a pan with butter paper or grease it well with ghee and set aside.
Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame.
Add grated paneer, cardamom powder or rose water and mix well. Paneer absorbs condensed milk and it will thicken initially. But if you keep mixing in low flame, mixture will become loose and watery.
Keep the flame medium and stir well. After 3 to 4 minutes, it will start to thicken and leave the sides of pan. Mix for a minute. You will see the mixture becoming grainy and thick. Switch off the flame and remove the pan immediately.
Pour it to the butter paper lined pan for 2 inch thickness. Level it and refrigerate it for 1 to 2 hours till its well set. Garnish with chopped nuts and stud it well. Cut into pieces and serve chilled for best taste.
Enjoy !
Note
You can add some sugar ( say 1tbsp) if you feel sweet is less.
Fresh chena tastes the best. But I used store bought paneer.
If you mix for long time, kalakand may become chewy.So remove at the right time.
If you are not able to cut into pieces, refrigerate for more time.
Last year I couldn’t do it. So I badly wanted to make this post at least this year. Tomorrow I will try to post some interesting kozhukattai variety. Ok, lets see how to make homemade kozhukattai dough recipe / Kozhukattai maavu with step by step pictures and video. 
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