Topic started by aarti (@ 206.70.251.212) on Mon Jul 14 10:49:29 .
All times in EST +10:30 for IST.

can anyone tell me the recipe for sweet kozhakattai?

Responses:

• From: D (@ stratford.cuc.com) on: Mon Jul 14 12:25:22 EDT 2003
  
  Rice flour - 1 cup
  salt - a pinch
  grated coconut - 1 cup
  jaggery - a few pieces
  cardamom - 1/2 tsp powdered
  
  Dry roast rice flour in a non-stick pan for about 1.5 minutes.
  Boil water. With the rice flour in the non-stick pan on the stove (medium heat), add a pinch of salt and hot water little by little, stirring continuously until the rice flour barely holds together.
  Now quickly transfer the rice dough ball to a bowl. with oiled hands (I prefer coconut oil), knead the dough until soft. Keep covered with a damp cloth.
  
  You should make the puranam earlier:
  add a few pieces of jaggery (as per taste) to about 1/4 cup hot water. Melt it on the stove. Heat a non-stick pan, add grated coconut, filtered jaggery syrup and cardamom powder, stir briskly until the mixture is sort of dry.
  
  Now, while the rice dough is still hot, with oiled hands, press a small ball of dough into a flat bottomed cup. (Place dough ball on left palm, use the index finger on the other hand to shape the falt bottomed cup. Place about 1/2 tblsp of puranam inside the cup. Make a pouch. Repeat this for the rest of the dough and puranam.
  
  Don't let the rice dough grow cold.
  
  Steam on idli plates.
  
  Good luck.
  
  - Deepa
  
  
• From: aarti (@ par-251-252.tru.com) on: Mon Jul 14 12:32:35 EDT 2003
  
  Thanks Deepa,
  I will definitely try it out and let you know.
  
  
• From: Anitha (@ cache131.156ce.maxonline.com.sg) on: Tue Aug 26 01:46:05 EDT 2003
  
  wow i have been hunting this receipe for about 4 hours on net today..... probably one more thanks to deepa from anitha
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Aug 26 08:17:56 EDT 2003
  
  can u tell the rough qty of water measurement & the steaming time?
  
  
  
• From: K.chitra (@ dialpool-210-214-128-167.maa.sify.net) on: Tue Aug 26 10:05:24 EDT 2003
  
  my suggestion is instead of getting the rice flour from the shop, one can just do it :
  
  just wash the rice and dry it in shade for 2 hrs.
  then grind it (as we grind for samiya).
  
  
• From: D (@ bridgeport.cuc.com) on: Tue Aug 26 10:17:56 EDT 2003
  
  Yes, if you could make the riceflour that's great.. but the one from Indian store works just as well for me if you roast it for a few seconds before making the dough.
  
  R,
  
  I use warm water and just eyeball it.. sorry, am unable to give you exact measurements. Just use enough water for the dough to come togther.. Don't add water more than necessary.. (I know its tough when you don't have exact measurements.. but you'll know once you try and make it once)
  
  I steam it for about 5 minutes just like i do for idlis.
  
  - Deepa
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Tue Aug 26 18:50:41 EDT 2003
  
  thanks for ur reply, i have been doing with rice flour for the past few years. only prob., is everytime, with channa dhal pooranam, the outer layer is becoming hard after steaming and also it is breaking up. But, the same thing is not happening with coconut pooranam. wondering why!!
  
  that is why, i asked u the ratio, so that i can do some alterations with my measurements.
  
  
• From: Mrs. Kumar (@ dial145.cc.lehigh.edu) on: Mon Sep 1 21:15:59 EDT 2003
  
  I've found that 1:1 water works well, and its easier to just mix water and rice flour and then pour into hot ghee and let boil. It'll be done in 1-2 mins.
  
  
• From: shakthi (@ 203-195-199-244.now-india.net.in) on: Tue Sep 2 02:55:38 EDT 2003
  
  R,
  
  depends on rice q uality too
  
  try and cover the kozhukattai with damp thin cloth after its made.
  
  it wont dry up
  
  
• From: Shakthi (@ 203-195-199-244.now-india.net.in) on: Tue Sep 2 02:58:50 EDT 2003
  
  easy way to make is...
  
  soak the rice with water and grind it like smooth cream
  
  heat the cream in kadai with lil til oil till it rolls into a ball.
  
  the outer flour is ready now. Cov er it with a thin damp cloth, so as not to dry up
  
  tips.
  
  S team the kozhukattai immy after u m ake it
  longer the time u take, it may break up or dry.
  
  Steam it even in s hort batches as 10 each
  
  regards,
  shakthi
  
  
• From: s (@ icpub616.iclibrary.arizona.edu) on: Fri Sep 12 01:16:35 EDT 2003
  
  gr8
  
  
• From: Sunitha (@ ool-4355e019.dyn.optonline.net) on: Fri Sep 17 19:10:15
  
  to make rice flour,you can do this way..Soak one cup of rice for 1 hr and grind it well in mixie.Take a non sticky pan and simply heat the pan.Pour the batter in the dry pan and just keep stiring it until the batter becomes thick.Note: You got to keep stiring it.
  
  
• From: thattai (@ ppp-219.65.16.72.mum1.vsnl.net.in) on: Wed Sep 22 08:21:50 EDT 2004
  
  Dear deepa,
  how do we keep the dough hot, and don't the palms/fingers get burnt? Any solution? thanks!
  
  Also, does anyone have recipe for til/yellu filling? Tx in advance!
  
  

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