Kozhukattai recipe (sweet and savoury version) for Ganesh Chaturthi
Creative Saga wishes all its readers a Happy Ganesh Chaturthi!!!
Lord Ganesha has always been a favourite God equally among the children as well as the grown ups. Ganesh chatuturthi is celeberated in a grand manner in India . As children, we used to eagerly feast on the different types of modakam or kozhakattai on this day. My mom used to make the sweet and savoury fillings stuffed in rice flour shells as well as the in the maida/all purpose flour.
Pooja of Lord Ganesha at my place today morning- See picture below
For the outer shell
- Heat 1/2 a cup of water in a heavy bottomed pan. Add a tablespoon of oil in it. In another bowl containing another half cup of water along with oil, add the rice flour in it and mix well into a thin consistency. Pour this in the pan.
- Keep stirring this mixture till it forms a thick paste.Add a tablesppon of maida in this and mix well. Maida will prevent formation of cracks when steamed.
- Allow this to cool a little.
For the outer shell-
For the stuffing/poornam-
- You can make this the previous day itself and store it in the refrigerator.
- Sweet /poornam
- Roast chana dal and udid dal till they turn golden brown. Soak them in water till they turn soft. Grind this in a blender. Now melt the jaggery adding few drops of water. Add the dal paste along with cardamom powder and coconut gratings and keep stirring to a thick paste.( you should be able to make them into balls.
- Sweet poornam- picture below
- Savoury version-
- Soak udid dal for 2-3 hours. Blend this along with green chillies and salt to form a coarse mixture.(like that of the dal vadas)
- Heat oil in a pan. Add the mustard seeds and curry leaves and add the ground mixture along with coconut gratings. Stir for sometime. Shape them into oval pieces as shown in the picture below. Assembling them-
- Make thick discs with processed rice flour. Wet your palms with water/oil mixture so that the floour doesn't stick too much. Place the filling on the disc and seal them well.
- Steam the modaks/kozhakattais for around 15 minutes.