Thursday, September 20, 2012

Thengai Poorna Kozhukattai & Verkadalai poorna kozhukattai - Vinayagar chathurthi special.

I know I am late in posting this ,yet I want to register this yumelicious sweet for Vinayagar chathurthi. Poorna Kozhukattai is yet another favourite dish for Lord Vinayagar.This is served to the Lord ,as a neivedhyam. The inner poornam or filling can be varied.I love peanut filling and H loves coconut filling. So prepared both .Jaggery is added to the filling. Sesame seeds are added to enhance the flavor.This sweet is a guilt free ,as it is steamed .I have made the rice flour at home.if you cannot do it ,just use the store bought flour.  Mom,Rohith and I prepared this,when she was there with us.The small one is prepared by Rohith.
For the outer cover:
1.Raw rice              -          1 cup
2.Water                   -             1/2 cup or as needed
3.Salt                       -              a pinch
4.Oil                        -            2 tbsp 

For the peanut poornam:
1.Jaggery                -           1/2 cup
2.Peanuts                -            1/2 cup (coarsley grounded)
3.Cardamom pwdr  -            1/4 tsp
4.Sesame seeds       -            1/4 tsp
                         (  Or  )
For the coconut poornam:
1.Jaggery                -            1/2 cup
2.Coconut               -            1/2 cup (grated)
3.Cardamom pwdr  -            1/4 tsp

Preparing the rice flour:
* Wash and soak the rice for an hour.
* Drain it completely and spread it on a wash cloth in a shady place.
* When the rice is 20% wet,take it and grind it smoothly.
* Sieve the flour and keep.
* Take a pan , and roast the flour slightly,till it gives out nice aroma.Dont fry it so much,if not the flour will become rough and will have lumps.
* If the fried flour has any lumps,then sieve it again.

For the peanut poorna kozhukattai:
* Fry the peanut and remove the skin.
* Fry the sesame seeds ,till it gives out aroma.
* Add it to the blender and ground it coarsely.
* At last,add the jaggery to the grounded peanut ,sesame and give it a pulse.
* Add cardamom powder and mix it.

For the coconut poornam:
* Scrape coocnut finely .
* Take a pan and dry roast the coocnut .
* Cool it and pulse it finely.
*At the end of pulsing,add the jaggery and give it a pulse again.
* Keep it ready.

Making the outer cover:
* Take a pan of water and bring it to rolling boil.
* Take a mixing bowl,add flour,salt.
* Now slowly add the boiling water ,to the flour .
* Using a laddle ,mix the flour and make a pilable dough.
* Divide the dough into equal sized balls
* Grease ur hands and make a medium sized bowl.

* Place the filling in one corner of the disc and close it.
* Pinch the edges and seal it.
* Take a idli maker and steam the kozhukattais.
* Serve it hot.

 * While grinding the rice ,make sure the rice is slightly wet,if not the flour will not be ,that much smooth.
* While preparing the outer cover,make sure ,boiling water is added,if not the outer cover will not be soft.
* And also,make sure the outer cover is thin,if not it will be so hard to have a bite.
* I have used jaggery in the ratio of 1: 1 for the peanut or coconut.If you want to have a bit sweeter ,then go ahead and add 1/4 cup more.
* Adding sesame seeds in purely if you dont need,just skip it.
* We can also dry the rice under fan,if you dont have much sun light.


Asiya Omar said...

Looks delicious, nice pictures.

Unknown said...

nice presentation..

Priya Suresh said...

Both kozhukattais looks irresistible and tempting..

Shama Nagarajan said...

Delicious and inviting dear...Rush your entries for Know
your flours - Corn flour Event in my blog.

Vimitha Durai said...

Lovely kozhukattais... Yummy filling

divya said...

Super it!!

Unknown said...

Looks so tempting with both the fillings...!

Julie said...

Yummy kozhukattai,delicious!!
Join my ongoing EP events-Oregano OR Paprika @ Foodomania

Suja Manoj said...

Irresistible kozhukattai,love it

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