Ragi Porana Kozukattai – Fingermillet Dumplings #Vinayagarchaturthi

       

               

      I made  this ragi porana kozukattai yesterday for this vinayagar chathurthi. This was the first time I made kozukattai with ragi flour.

    I used country sugar ( Nattu sakkarai ) instead of jaggery. For the pooram ( stuffing) , I used split green moong dhal along with the coconut. This gives the stuffing a unique taste and flavor. It will be a guilt free dish for lunchbox. Steamed and with goodness of fingermillet makes it more nutrition packed.

Requirements :

Ragi ( Finger millet ) flour – 2 cup

Homemade rice flour – 1 cup

Water – 2 cup

Salt a pinch

Gingelly oil – 2 tbs

For stuffing :

Grated Coconut – ½ cup

Split moong dhal – ¼ cup

Country sugar – ½ cup

Cardamom powder – ¼ tsp

Method :

Dry roast ragi flour till aroma comes out .

Dry roast rice flour for five minutes.

Boil water along with salt.

In a bowl add the flour and gingelly oil , mix well.

To this flour mixture add the water , little at a time and mix well to form a soft dough.

Cover this dough with a wet cloth to avoid drying.

Stuffing :

 Wash and cook the moong dhal.

In a pan , add the  country sugar along with two tablespoon of water and let it boil.

To this add the cardamom powder , grated coconut and cooked moong dhal , mix well and cook for five minutes.

We bought the modagam mould last year itself. I used that to shape the kozukkatais.

Apply little oil on your hand preferably gingelly oil.

Take a small  piece of dough and press inside the mould well. Fill a spoon of stuffing and close the bottom end with the dough.

  Repeat the same for remaining doughs.

Place the prepared kozukkatais in the steamer and steam cook for 10 minutes.

Ragi poorana kozukkatais are ready to offer to vinayaga.

Paal kozukkatai / Rice dumplings in Jaggery syrup

  Paal kozukkatai is the small rice dumplings served along with sweetened milk / coconut milk. It is sweetened by adding the sugar / Jaggery.

  It was a healthy snack. It is a festival food , made specially during vinayagar chathurthi , Birthday of Lord Vinayaga.

 It can also be made on other days if we are having a sweet tooth. This was my mom’s recipe , as I learnt from her. She makes this on the vinayagar chathurthi.
  This was a easy and healthy sweet as well as snack.

 It is easy to make with few ingredients that are easily available in everyone's pantry.

Requirements :

For Kozukattai :

Homemade Rice flour  - 1 cup

Ghee – 1 tbs

Water – 1 cup

Salt as required

For the sauce :

Jaggery – 1 cup

Milk – 1 cup

Coconut milk – 1 ½ cup

Water – ½ cup

Cardamom powder – ¼ tsp

Method :

Dissolve the jiggery in the water till it is fully immersed and bring to boil. Strain to remove any dust or impurities.

In a bowl , add the rice flour , salt and mix well.

Add in the water and milk , mix well to avoid any lumps. If the dough is hard add more water to make it smooth , as we has to cook this dough.

Add this dough to a nonstick pan with ghee and cook in medium flame.

Keep stirring.

After few minutes , the colour of the dough will change form white to lightly transparent- the rice flour is cooked.

When we touch this cooked dough , it must not stick to hand , switch off the flame.

Let it cool and make into small round balls. Any desired shape can be made. Cover with a wet cloth to avoid drying.

Add the milk and water to a heavy bottomed pan and bring to boil.

When it boils , add thse shaped balls and let it simmer for few minutes.

These rice balls will cook in the milk and gradually raises to top after few minutes.

Now ,add the coconut milk and mix gently.

Add the prepared jiggery syrup and let it simmer for 5 minutes.

Sprinkle the cardamom powder and mix gently.

Take off from flame and serve.

It can be served warm or chilled.

Paal Kozukkatai is ready to serve.

Note :

Always add the coconut milk at the last to avoid curdling.

Use cold water to make the rice dough as it avoids lumps.

The shaped rice balls can be cooked in boiling water before adding to the boiling milk.



 @ Mj Delights


@ Tangy minds

 @ foodelicious


 @ Nivedhanam

Thengai kozhukatai

Happy vinayagar chathurthi

  I pray to god to grant everyone’s wish. Today is said to be lord ganesha’s birthday.

    Happy birthday ganeshji

  For his special day , we make kozukatai to offer him. There are many varieties of kozukattai. In our home we makes coconut porana kozukatai. It will be healthy snack. The  recipe follows

Requirements :

Raw rice – 1 cup

Jaggery – 250 g

Grated coconut – ¼ cup

Cardamom powder – ¼ tsp

Gingelly oil – 2 tsp

Salt as required

Water as required

Method :

  Soak raw rice for about four hours and drain completely.

Grind in the mixie and sieve to get fine rice flour.

Coarse rice granules can be used to make modak.

For a cup of rice flour , a cup of water is required.

Heat the required water along with salt and oil.

When the water boils lower the flame,  sprinkle the flour and keep on stirring to avoid lump formation.

Stir continuously for about fifteen minutes till the dough won’t stick to fingers when touched.

Allow to cool by covering with wet cloth.

Filling :

Mix the jaggery with half cup of water and bring to boil.

Add grated coconut and cardamom powder and mix well till thickens.

Make this in to small balls after it cools.

Make the dough into small circles and stuff the jaggery balls and make in to dome shape.

Cook in the steam for about ten minutes.

Kozukattai is ready to serve to lord ganesha.

Note :

Moulds are available in markets for making kozukattai.

 Can make with different stuffings.
sending to

Happening @ siris food flavours



vinayagar chaturthi event at sharan's samayalarai

Taste of the Tropics–CoconutChef Mireille’s Taste of the Tropics with the theme of Coconut. 

http://paricashkitchen.blogspot.in/