The vella kozhakattai or Modakam is a must-make and must-have dish on the auspicious Ganesha Chaturthi day!! It is made with a sweetened mix of grated coconut and jaggery. The stuffing is a traditional one and it is very simple to prepare. Coconut is known as Thengai in Tamil and Nariyal in Hindi.
How to prepare rice flour (the outer covering) for the Kozhakkattais
Wash and soak 3 cups raw rice for 3-4 hours. Drain the water well and grind itto a fine paste in the grinder or the mixie using about 1cup water. Put 2-2 1/2 cups water in a big heavy bottomedpan. Add a pinch of salt and a tsp of gingelly oil and when the water heats uptransfer the ground rice paste stirring continuously. Keep it on low flame andstir it. IT slowly starts solidifying. Cover with a lid and leave for a minute.Stir thoroughly. The dough has now become stiff and starts changing colour. ITlooks cooked. Repeat this a couple of times more and when there are no raw areasin the dough, transfer it to a greased plate and knead well till it is reallysmooth and pliable. Mix little water with a tsp of oil and have it besides youwhile needing and use it if the dough is not smooth enough. Cover with a clothand keep aside ready to use when the fillings are ready.
• Jaggery – 1 1/2 cups
• Cardamom powder - 1/4 tsp
Method:
Step 1: Melt the jaggery in half a cup of water and filter to remove impurities.
Step 2: When it starts boiling, add grated coconut. Cook till it leaves the sides ofthe pan. Add cardamom powder and mix well.
Step 3: Now your stuffing is ready. When it cools a little, make about 12-15 small balls out of it and keep it aside.
How to make the Kozhakkattais:
Step 1: Now take the rice flour dough that has already been made and make small balls.
Step 2: Grease your palms with oil,keep the dough and flatten it into round shape with the other hand. Form a cup.
Step 3: You can dip your fingers in the water and oil mix if needed to make it easier. Now place the jaggery ball on it and close it as shown in the picture above.
Step 4: Repeat the process till all the coconut jaggery balls are used up. Makes about 13-15 in the quantity mentioned above.
Step 5: Arrange all the prepared Kozhukattais on a greased steaming plate and steamcook for five to seven minutes or till done (when the kozhakkattais cook they become glossy and shiny).
Step 6: Wait for 10 minutes for it to cool down and then transfer it carefully onto a plate.
The Vella Kozhakattais are now ready.
Now let us first start with the rice flour dough preparation.
Wash and soak 3 cups raw rice for 3-4 hours. Drain the water well and grind itto a fine paste in the grinder or the mixie using about 1cup water. Put 2-2 1/2 cups water in a big heavy bottomedpan. Add a pinch of salt and a tsp of gingelly oil and when the water heats uptransfer the ground rice paste stirring continuously. Keep it on low flame andstir it. IT slowly starts solidifying. Cover with a lid and leave for a minute.Stir thoroughly. The dough has now become stiff and starts changing colour. ITlooks cooked. Repeat this a couple of times more and when there are no raw areasin the dough, transfer it to a greased plate and knead well till it is reallysmooth and pliable. Mix little water with a tsp of oil and have it besides youwhile needing and use it if the dough is not smooth enough. Cover with a clothand keep aside ready to use when the fillings are ready.
Preparation time: 10 - 15 Cooking time: 10 mins
Serves: 6-8
• Coconut - 2 cups grated
Ingredients: for Stuffing of Vella (Coconut & Jaggery) Kozhakkattai
• Jaggery – 1 1/2 cups
• Cardamom powder - 1/4 tsp
Method:
Step 1: Melt the jaggery in half a cup of water and filter to remove impurities.
Step 2: When it starts boiling, add grated coconut. Cook till it leaves the sides ofthe pan. Add cardamom powder and mix well.
Step 3: Now your stuffing is ready. When it cools a little, make about 12-15 small balls out of it and keep it aside.
How to make the Kozhakkattais:
Step 1: Now take the rice flour dough that has already been made and make small balls.
Step 2: Grease your palms with oil,keep the dough and flatten it into round shape with the other hand. Form a cup.
Step 3: You can dip your fingers in the water and oil mix if needed to make it easier. Now place the jaggery ball on it and close it as shown in the picture above.
Step 4: Repeat the process till all the coconut jaggery balls are used up. Makes about 13-15 in the quantity mentioned above.
Step 5: Arrange all the prepared Kozhukattais on a greased steaming plate and steamcook for five to seven minutes or till done (when the kozhakkattais cook they become glossy and shiny).
Step 6: Wait for 10 minutes for it to cool down and then transfer it carefully onto a plate.
The Vella Kozhakattais are now ready.
No comments: