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September 9, 2017

10 Poori Varieties / Stuffed Puri Recipes–Different Types Of Puri Recipe

Poori varieties - puri recipes
Collection of 10 different puri recipes / poori varieties – Indian deep fried bread. I make Poori recipe / Puri recipe for breakfast regularly during weekends. When I was a beginner in cooking, making a puffy poori just like hotel ones was my dream. Slowly my dream came true by practice. After making several attempts, I got to know the technique, tips and tricks for making puffy and soft puri.

In this post, I have shared all the possible tips & tricks to make perfect poori based on my observation. Hope these points would be useful for beginners. Once I started making it perfect, I got tempted to try different types of puri recipes. So I prepared varieties of poori along with different side dish recipes for our Sunday breakfast and blogged the same. This is how I got a collection of these 10 poori varieties in my website. 

You can find basic poori/puri recipe with wheat flour(atta in Hindi), Chola poori/Maida puri, Tomato poori, Paneer stuffed puri, Spinach/ Palak poori,  Beetroot poori, Potato poori, Kutta atta puri, Spicy masala puri, Finger millet/Ragi poori in this collection. I have given step by step pictures for all these recipes and few video recipes as well.

I am yet to try North Indian stuffed puri recipes like urad dal puri, peas stuffed puri, dal poori, bharva puri, bhatura and the most popular Pani puri recipe and puri recipes for vrat/fasting like rajgira puri and Shingare ki puri. I will try to add them in this list soon. 

Generally Kids love to eat poori more than roti. So you can try these varieties at home for their breakfast or evening snacks and make it healthy with some stuffing.  Ok, lets see the collection of 10 poori recipes / Puri recipes / Indian flat bread varieties to make at home for weekend breakfast & special occasions. Please click on the images to view the recipe.

TIPS FOR MAKING PERFECT POORI


  1. Addition of rava/sooji/semolina in the wheat flour helps to make puffy poori.
  2. Adding a dash of ghee helps to keep the puri soft.
  3. Unlike chapathi dough, poori dough has to be tight and thick. 
  4. Dough should be kneaded well to make it smooth and crack free.
  5. Resting time is not necessary for the dough.
  6. Rolling should be thicker than roti to get puffed poori.
  7. Do not dust too much in flour. Oil will get more sediments.
  8. Always dust off the excess flour coated in the rolled poori by patting between your hands.
  9. Oil temperature should be checked before dropping the poori.
  10. If oil temperature is less, puri will sank in oil and doesn't puff up.
  11. Oil should not be smoky hot too. Color of poori will become dark.
  12. Poori should not be stacked one over the other.






POORI RECIPES / PURI VARIETIES




Basic poori recipe/Puffy Puri recipe with video
Chola Poori Recipe
Potato Recipe/Aloo Puri with video
Paneer Puri Recipe With Video
Ragi Poori Recipe 
Palak Poori Recipe
Beetroot Poori Recipe
Kuttu atta Poori Recipe
Tomato Poori Recipe
Masala Poori Recipe With Video

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September 7, 2017

Birthday Party Recipes Menu Ideas – Indian Party Food Items List

Indian Birthday party menu list
List of Indian food ideas for kids birthday party recipes menu at home / vegetarian food items list for birthday party dinner & Lunch – Organizing Children’s birthday party is really a challenging task for parents. Some people love to conduct an elaborate dinner or lunch party and some prefer to make a simple tea party by just providing cake and snacks based on their budget.

 Most of the people wish to keep the party in the evening or in the afternoon if its a weekend. Since its a kids party, many people stick to vegetarian menu if they have a mix of vegetarian and non-vegetarian guests.

Be it a simple snacks party or an elaborate dinner/lunch party, choosing the cake, planning the menu, decoration of home/ party hall and arrangements would be tough for many especially beginners.
 
So I have tried my best to help you choose the party menu. Birthday party food items should be attractive, kids friendly and healthy at least to some extent. Not just for kids, menu should be appealing to adults as well. Long back I had shared a simple kids birthday party menu idea after getting inspired from one of my friend’s party.

After I made that post, I too got the confidence and started conducting simple birthday party at home for Raksha’s birthday. I got many mails from my readers to post more related to this topic. So today I have come up with the list of kids friendly, birthday party menu items list for Indian kids to help parents like me. I have also linked the recipes for reference. Its purely a vegetarian menu but you can find both South Indian & North Indian recipes.

Non-vegetarians, please excuse me. You can get some ideas from this list and make fries, gravies, biryani with chicken, mutton and egg. I took the help of my friend Shalini to frame this list. As we live in apartments, we have the chance of attending many parties. Shalini is in US now. Being in abroad, her friends conduct some potluck, get together and parties during weekends to meet people and build relationships. So she could help me well with her own ideas.

 I have also got some menu ideas from my school moms friends. With the help of this list, you can decide the party menu based on your budget. You can cook the food on your own or buy from outside/ restaurants.You can also opt to make Jain food without using onion and garlic.


All these pictures shared in this post are the ones I collected for years. The picture given below is the simple decoration I made at home for Raksha’s birthday party.

Birthday party decoration ideas

I have categorized this list as Starters/Appetizers, Main course, Dessert, Drinks & Beverages that are suitable and loved by kids from 3 to 10 years. Basically kids love to have foods based on tomato, paneer, sweet corn, cauliflower, baby corn, bread, cheese and fruits. So I have given most of the dishes using these ingredients. These recipes would be surely a winner among the kids. 

Friends, do make your own permutations and combinations according to your kids preferences and frame the party menu. Hope you all find this list useful. Do leave a few words in the comment section and help me with your suggestions for more recipes and a few words of appreciation to motivate me if you find this post helpful. Ok, lets move on to the list of birthday party menu ideas ! Friends, do help me by sharing your thoughts and more recipes to include in this list.


Birthday party menu

In the above picture, you can find a sample of simple snacks party and the lunch party menu. If you are inviting kids without parents, you can give a simple party by giving a drink, starter/snacks, cake and a dessert. Finger foods is the best option for kids below 10 years. Skip the main course. To make it even more simple, you can just finish it with cake & samosa or veg puffs.  If you are inviting adults/parents, then you can go for wider options. Birthday party should be more of fun, hassle free and memorable. So you can arrange for small games, magic shows, music, dance to make the party more interesting.

Do refer my Simple birthday menu post to get some ideas on how to conduct the party & gifting for kids. I have also shared a sample menu at the end of this post to get some idea.

Also check out my Indian potluck party recipes menu if interested.

Drinks/ Beverages/Welcome Drinks

Starter/Appetizer/ Snacks

Main course

Salad

  • Sweet corn salad
  • Mixed Fruit salad
  • Kosambari
  • Vegetables with dip/ hummus
  • Fruits on skewers

Dessert

Sample menu for simple birthday party

  • Orange juice
  • A slice of Birthday cake
  • Mini samosa with ketchup or Veg puffs or cashew pakoda
  • Gulab Jamun

Sample menu for Dinner or Lunch party buffet

  • Any aerated drink or Fruit punch for welcome drink
  • Tomato soup/Sweet corn soup
  • French fries or aloo tikki or kabab with tomato sauce/green chutney
  • Gobi manchurian
  • Roti / Naan / Kulcha
  • Paneer butter masala or Mixed veg gravy
  • Dal tadka
  • Dum aloo or baby potato gravy
  • Veg Dum Biryani with raita
  • Plain rice, rasam, fryums
  • Curd and pickle
  • Gulab jamun
  • Carrot halwa
  • Ice cream
  • Fruit salad
  • Paan/ Beeda

POINTS TO NOTE

  • Pastries are better than the cream cakes. So choose the cake accordingly.
  • Make less spicy food as you are cooking for kids. Parents will adjust/ compensate about the taste.
  • Kids prefer deep fried foods for starters. Gobi 65 or manchurian is the best choice.
  • They love the food more if its cheese, paneer and potato based.
  • Kids love to have poori more than roti.
  • Most of the kids love paneer butter masala and potato, peas kurma more than mixed vegetable kurma.
  • Always keep some plain rice, dal and rasam to tackle fussy kids.
  • If you arrange for dinner party, make some idli too.
  • Its always better to avoid aerated drinks like pepsi, 7up etc. You can give some fruit juices instead. No problem even if its store bought.
  • Gulab jamun would be the best dessert for Kids. No kid would say NO.
  • Ice cream is also a must for kids.
  • Keep some hot water ready. Many kids are allergic to cold stuffs like ice cream , chocolate and cakes. So you can tell the parents to give them hot water immediately after they eat ice cream/chocolates to prevent from cold, fever. I am sure this tip works.
  • Finally, do not force your kids to eat everything in the plate. Most of the kids love to eat the cake, starter and dessert. Do not worry about it. Parents can feed them later at their house if needed.
Hope this list helps you to decide the menu quickly. Thanks for visiting this page !

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September 5, 2017

Dahi Aloo Recipe – Dahi Wale Aloo Recipe For Fast/ Navratri Vrat

Last week I made Dahi aloo recipe ( Dahi wale aloo/ dahi aloo ki sabzi) as side dish for Kuttu ki puri. In North India, people make dahi wale aloo during fast/Vrat for roti or poori. Dahi aloo is a yogurt based/curd based dish in which boiled potatoes are cooked with spices. It is most popular in Rajasthan. I could relate its taste to Dahi kadhi. I followed this recipe from Maayeka. We liked it with kuttu atta poori. This Dahi aloo sabzi goes well with Rajgira poori and Sabudana thalipeeth too.
Dahi aloo recipe
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September 2, 2017

Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar in Pressure Cooker

Kerala sambar recipe without coconut
Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.

For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. 
Ofcourse taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. 

Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !

Do check out my Kerala Ulli Sambar For Idli, Dosa.



Onam sadya sambar recipe


Kerala Sambar Recipe - Onam Sadya Sambar recipe

Kerala Sambar Recipe

How to make Kerala style sambar recipe

South Indian
Kerala recipes
4-5

Ingredients (1 cup - 250ml)

To Pressure Cook

  • Toor dal - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - 1/4 tsp
  • Water - 2 cups
  • Small onions/Big onion - 12 nos/1 no
  • Green chilli - 1 no(slit)
  • **Mixed vegetables - 1 cup (Refer method)
  • Ripe tomato - 1 no (chop finely)

To Boil With Dal

  • Tamarind - Big gooseberry size
  • Sambar powder - 1 tbsp
  • Curry leaves - few

To Temper

  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chilli - 1 no(pinched into two)
  • Curry leaves - few
  • Sambar powder - 1 tbsp
  • Red chilli powder- 1 tsp(I used Kashmiri chilli pwd)
  • Dhania powder/coriander seeds powder - 1/2 tsp
  • Methi seeds powder - 1/4 tsp (optional)
  • Hing - 1/4 tsp
  • Coriander leaves - 2 tbsp (to garnish)

How to make Kerala sambar

  1. Wash and chop all the veggies into small cubes.Keep in a small box.
  2. In a cooker base, take dal,small onion and chilli. Keep the veggies box inside cooker.
  3. Pressure cook in low flame for 2 whistles. Remove the veggies bowl. Mash the dal.
  4. Add tamarind extract, cooked vegetables, sambar powder, salt.
  5. Boil for 5 minutes till nice smell arises.
  6. Temper mustard, red chilli, spice powders in low flame.
  7. Add to sambar, boil for a minute. Garnish with coriander leaves.

Kerala sambar recipe - Step by step photos

  • Soak tamarind in 1 cup water and take the extract. Take 1/2 cup of toor dal, small onion and slit green chilli in a cooker base. Add 2 cups of water, 1/4 tsp turmeric powder and 1/4 tsp cooking oil in water.
    Kerala Moru curry recipe
  • Wash and chop the vegetables( I used yam, raw banana, carrot, ash gourd, broad beans, cluster beans, beans, lady's finger, drumstick - 5 pieces each). Chop tomato finely. Transfer the vegetables and tomato to a small bowl that fit inside the cooker. Add 1/4 cup water to it.
    Kerala Sambar Recipe
  • Place the bowl with vegetables inside the pressure cooker. Close and cook for 2 whistles in low flame.
    Kerala Sambar Recipe
  • Open the lid after the steam is released. Dal and vegetables would be cooked soft. Remove the veggies bowl and mash the dal nicely.
  • Add the cooked vegetables, tamarind extract, sambar powder, salt. Check for thickness and add 1/2 to 1 cup water if needed. Boil well for 5 minutes till nice aroma arises.
    Kerala Sambar Recipe
  • Heat 2 tbsp coconut oil in a kadai. Temper mustard seeds, red chilli, curry leaves. When the mustard seeds start to crackle, lower the flame completely. Add sambar powder, red chilli powder, dhania powder, methi powder and hing. Mix quickly without burning. Add to the boiling sambar. Boil for a minute and switch off the flame. Garnish with coriander leaves. Serve with plain rice adding ghee. You can also have with idli,dosa if you like.
    Kerala Sambar Recipe

Notes

  • Adjust the quantity of chillies as per your taste.
  • For variations, you can saute finely chopped onion, tomato and add to vegetables inside the cooker.
  • Sambar powder gives nice aroma to this sambar. To replace it, you should use 1 tbsp dhania powder, 1/4 tsp methi powder and 1.5 tbsp red chilli powder.
  • You can use any number of vegetables or you can make this sambar only with onions.
Easy Onam Sadya Sambar is ready ! I had with nendran chips !
Kerala onam sadya sambar

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August 31, 2017

Kerala Moru Curry Recipe With Kumbalanga, Coconut

Kerala style Kumbalanga moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables and ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion and without vegetables too.

Moru curry recipe with kumbalanga
Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe.  It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.
You can also check my other Onam recipes like Sadya sambar, Tomato rasam, 
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August 29, 2017

Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Poori - Buckwheat Flour Recipes Indian

Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.
Kuttu ki puri recipe
Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. 

Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.

Here is a picture of kuttu ki atta / buckwheat flour for your reference.

Kuttu ki atta/buckwheat flour




Kuttu ki puri recipe

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

North Indian
Breakfast recipes
12

Ingredients (1 cup - 250ml)

  • Buckwheat flour / Kuttu ki atta - 1.5 cups
  • Boiled potato - 1 no (Big)
  • Pepper powder - 1/2 tsp
  • Upma Rava/sooji - 1 tsp
  • Ghee - 1/2 tsp
  • Salt & water - as needed
  • Water - as needed
  • Salt - as needed

How to make kuttu atta puri / Buckwheat Poori

  1. Take kuttu atta/buckwheat flour in a wide bowl/plate.
  2. Pressure cook potato till soft, peel the skin and mash it.
  3. Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
  4. Mix well.Add water gradually and make smooth dough.
  5. Roll thick poori and set aside.
  6. Heat oil and deep fry the poori on both sides.
  7. Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

  • Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
    Kuttu ki puri recipe
  • In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.
    Kuttu ki puri recipe
  • Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
    Kuttu ki puri recipe
  • Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
    Kuttu ki puri recipe
  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
  • Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.
    Kuttu ki puri recipe

Notes

  • You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
  • Adding sooji helps to keep the poori crispy.
  • Ghee & potato helps to make the puri soft.
  • This poori puffs up only when you roll it thick and oil should be slightly smoky hot.
Kuttu ki atta poori is ready to serve. Try this for Navratri vrat food.

Kuttu atta poori recipe
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August 27, 2017

Poosanikai Rasavangi Recipe – White Pumpkin Kootu For Rice

Vellai poosanikai rasavangi
Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. Whenever we buy white pumpkin, we make juice with it. But this time I wanted to try some other interesting recipes with it. So I asked my MIL for this rasavangi recipe and prepared for our lunch along with coriander leaves thogayal.

Tamil brahmins also make rasavangi but slightly in a different way. They add toor dal or chana dal along with pumpkin. But we add dals only for making rasavangi powder. My MIL makes this gravy in an open pan and cook the pumpkin in tamarind extract. But I make it directly in a pressure cooker. Its an easy one pot kuzhambu for me. This method helps me to cook faster during busy mornings. 

When I make this pumpkin gravy, I don’t make any specific side dish. I just make some thogayal or podi to accompany this dish. We mix this gravy with rice adding ghee. Tastes great with simple roasted papad as side dish. We do make a gravy with yellow pumpkin for rice. We call it as Parangikai chutney. Its procedure is completely different from this. I have given the link below. Ok, Lets see how to make white pumpkin kootu/ Vellai poosanikai rasavangi with step by step pictures. Do try this easy poosanikai rasavangi in a pressure cooker. Share your feedback with me.

Pumpkin kootu


Poosanikai Rasavangi Recipe

Poosanikai rasavangi

How to make vellai poosankai rasavangi - White pumpkin kootu for rice

South Indian
Kuzhambu recipes
3

Ingredients (1 cup - 250ml)

  • White pumpkin/Vellai poosanikai - 15 cubes
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
  • Tamarind - Medium gooseberry size
  • Turmeric powder - 1/4 tsp
  • Water - as needed
  • Salt - as needed

To roast & grind

  • Chana dal - 1.5 tsp
  • Urad dal - 1.5 tsp
  • Coriander seeds - 1 tbsp
  • Red chillies - 3 to 5 nos
  • Cooking oil - 2 tsp
  • Grated coconut - 3 tbsp
  • Hing/Asafetida - 1/4 tsp

How to make Poosanikai rasavangi

  1. Wash and cut the pumpkin into big cubes.
  2. Heat oil in a cooker base.
  3. Splutter mustard, urad dal, curry leaves.Add pumpkin pieces and saute it.
  4. Add turmeric powder, tamarind extract, salt and mix well.
  5. In a kadai,heat oil, roast the ingredients except coconut given under"roast & grind".
  6. Add coconut and grind to smooth powder.
  7. Add this powder to the cooker. Mix well.
  8. Cook in low flame for 2 whistles.
  9. Remove and garnish with coriander leaves.Serve with rice.

Poosanikai rasavangi- Step by step photos

  • Wash and cut the pumpkin into two halves. Slice them into big pieces and remove the seeds in the middle. Chop into big cubes and slice the skin. Set aside. Soak tamarind in water, take 1 cup extract and keep aside.
    Poosanikai rasavangi
  • In a small kadai, heat oil and roast the dhania, urad dal, chana dal, red chillies, hing and roast till golden. Remove and grind with coconut to a smooth powder.
    Poosanikai rasavangi
  • Heat coconut oil in a cooker base. Splutter mustard seeds, urad dal, curry leaves. Add chopped pumpkin pieces, turmeric powder & saute for a minute.
    Poosanikai rasavangi
  • Add tamarind extract, salt and 1 cup of water. Add the ground powder. Pressure cook in low flame for one whistle.
    Poosanikai rasavangi
  • Open the cooker after steam is released. Garnish with coriander leaves and mix well. Serve hot with rice.
    Poosanikai rasavangi

Notes

  • Adjust the quantity of red chillies as per your taste.
  • Do not add more tamarind because pumpkin will absorb all the tangy taste.
  • Usually my MIL cooks the pumpkin separately and add to the gravy. But I make everything in a cooker for ease.
  • Adding chana dal, urad dal, coconut gives thickness to the gravy.
  • We usually mix this gravy with rice. You can make it thick and serve as kootu for vathakuzhambu rice.

Try this easy, vellai poosanikai rasavangi recipe for rice and enjoy !
Poosanikai rasavangi recipe
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August 22, 2017

Kozhukattai Dough Recipe | Kozhukattai Maavu Preparation in 2 Methods

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.
Kozhukattai dough recipe
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

Homemade Kozhukattai dough - How to make Kozhukattai maavu in 2 ways

How to make Kozhukattai dough/Kozhukattai maavu at home

South Indian
Cooking basics
20 

Ingredients (1 cup - 250ml)

  • 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

  1. METHOD 1 : Wash and soak raw rice in water for 2 hours.
  2. Spread rice in a cloth. Dry for 15 minutes.
  3. Grind to fine powder, sieve.
  4. Dry roast the flour for 2 minutes.
  5. Remove in a plate and cool down.
  6. Grind the roasted flour to remove lumps. Store in a box.
  7. Homemade kozhukattai flour is ready. You can use this as Idiyappam flour too.
  8. METHOD 2: Wash and soak raw rice in water for 2 hours.
  9. Grind to a smooth paste to thin smooth batter. Use the soaked water for grinding.
  10. Heat a kadai with ghee and add rice flour batter.
  11. Mix till thick in low flame. Knead after it becomes warm.
  12. 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.
    How to make kozhukattai dough
  • Let it dry for 15 minutes. Remove the rice and grind to a smooth powder. Sieve and grind the coarse particles again. Sieve twice.
    How to make kozhukattai dough
  • 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.
    How to make kozhukattai dough
  • 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.
    How to make kozhukattai dough
  • Remove in a plate and knead using greased hands. Dough will become non-sticky after kneading.
    How to make kozhukattai dough
  • Cover with a wet cloth and lid above it till use. Never allow the dough to dry.Kozhukattai may crack.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • 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.
    How to make kozhukattai dough
  • 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.
    How to make kozhukattai dough
  • 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.
    How to make kozhukattai dough
  • 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.
    How to make kozhukattai dough

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.

Homemade rice flour for idiyappam & kozhukattai.
Kozhukattai maavu
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