Kozhukattai | Porna Kozhukattai | Mothagam | Vinayagar Chaturthi Special

Mothagam/Poorna Kozhukattai, a delicious steamed sweet dumpling made from rice flour dough as outer covering and  chana dal & coconut  stuffing inside. This kozhukattai is my all time favorite, i love chana dal puranam (stuffing) more than any other stuffing in kozhukattai. 

In our home, Amma never used rice flour for kozhukattai, always prepared fresh rice batter, saute till it's thick and use them for the outer layer for kozhukattai.It gives a very soft outer layer and stays soft even when it's cooled down. Though the process looks lengthy,if you plan ahead, you can make this traditional kozhukattai at your home easily for this year vinayagar/ganesh chathurthi. 

But here in the recipe I have shared both the rice batter and rice flour method for making the outer dough, pick the one which is convenient for you and make this delicious poorna kozhukattai for this vinayagar chathurthi. If you're a beginner in cooking, I would recommend using the rice flour method because it's easy to make and less time consuming than the other method.

Now a days, though there are so many varieties/stuffing used for making mothagam, this chana stuffing for the mothagam is the classic and traditional one, still i used to make this one on chaturthi day without fail in addition to other modak and sundal recipes. 

For more kozhukattai and sundal recipe, check out the full ganesh chathurthi collections  .

PS: Final pictures are updated lately

Mothagam/Porna Kozhukattai

Preparation Time : 2 hrs | Cooking Time : 20 mins | Serves:10 
Recipe Category: Snack/Kozhukattai | Recipe Cuisine: India
porna kozhukattai, vinayagar chathurti special, kozhukattai, chana dal porna kozhukattai,mothagam,sweet dumpling, indian sweet dumpling Mothagam/Poorna Kozhukattai, a delicious steamed sweet dumpling made from rice flour dough as outer covering and chana dal & coconut stuffing inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

For Stuffing

Channa Dal - 1/2 cup

Jaggery - 1/2 cup

Cardamom - 2 nos

Grated Coconut - 3 tbsp

For Outer Layer
Idli rice method 

Idly Rice - 3/4 cup 

Oil - 1 tsp

Salt - 1/4 tsp
Water - to grind
Rice flour method 
Rice flour - 1/2 cup
Oil - 1 tsp
Salt - to taste
Water - 1/2 cup(approx)

Procedure

Soak the channa dal for 1/2 hr. 

In a sauce pan, bring 3 cup of water to boil, add the channa dal and allow to cook.

The channa dal should not be mushy, if you press the channa dal in between your fingers, it should be pressed.That's correct stage, switch off the flame, drain the dal and dry it on neat kitchen cloth until the extra water is absorbed.

Put the chann dal in the blender and pulse it for few seconds, it will become powdered easily and keep it aside.

Heat the  wide pan, add the jaggery with litltle water & crushed cardamom, allow the jaggery to melt and bring it to boil.

Add the powdered chann dal, mix it well, then add coconut and stir it well.

Once the dal leaves the side , remove it from flame & allow to cool. Then make equal size balls from the stuffing and keep aside.

For outer layer using idli rice 

Soak the rice for 2 hrs and grind into smooth batter.Heat a wide non stick pan, add the  oil and the batter. Stir it continuously,until it leaves the side.

Remove it from flame , allow to cool & make equal size balls from the dough.

For rice flour method 

If you're using rice flour method, take the rice flour in a bowl, add salt and oil, mix it well, then pour the boiling water and make a soft dough. Let it rest for 5 mins.

Now grease the hand and take one outer layer ball, make bowl shape from that, place the stuffing inside and seal it as shown in below pics

Do the same for the remaining dough.

Steam it in steamer for 5-7 mins. I used my idly pot to cook the Kozhukattai.

Tasty  Mothagam/ Purna Kozhukattai is ready.

For more vinayagar chathurthi recipe, check my collection

Notes:

• This stuffing will stay good for a day at room temperature itself
• You can make the stuffing a day before evening and make equal size balls and keep it at room temperature/refrigerator. It doesn't get spoiled and stay good for next day.
• Don't cook the Kozhukkatai for long time, it will make crack in the outer layer.
• Grease the hand with oil while making the outer shape for smooth finishing.
• Use sesame oil for greasing your hands and steamer plate for great flavor.