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Saturday, December 5, 2015

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Thengai Poorna Kozhukattai, a delicious sweet dumpling made from rice flour with coconut filling. It's one of the easiest modak recipes and can be prepared easily with a pantry staple ! 

I grew up eating this kozhukattai as a snack for the evening and was craving for these for a  while, so last evening, I had prepared this kozhukattai  for our tea time ! 

It's one of the kozhukattai recipes that you no need to wait for vinayagar chathurthi to make, it's such an easy recipe and can be made as a snack at any time !

Here in today's recipe, I have used jaggery to sweeten the filling. But you can simply use the white sugar for this recipe and it still tastes  awesome. I have tried it with sugar many times and it's my go to way for making the filling when I'm lazy :-) 


For the past two days, I have been posting the recipes  from my draft, today i'm not in the mood to cook and post anything. It's so painful to watch the natural disaster in Chennai . I have been watching  the news channels continuously for the past few days to get the latest updates.

Currently my brother is in chennai(2015), there was no power in his area for 48 hrs and completely no network despite in his area there was no waterlogged. Last evening only, he got power and slowly things were getting better. Hope everything will be back to normal soon. My prayers are with you, chennaites. 

Now let's check on how to make these delicious Thengai Poornam Kozhukattai

Thengai Pornam Kozhukattai

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10 
Recipe Category: Snack/Kozhukattai | Recipe Cuisine: Indian
Thengai Poorna Kozhukattai, Coconut Kozhukattai, Coconut Modak Thengai Poorna Kozhukattai, a delicious sweet dumpling made from the rice flour with coconut filling.
Ingredients
For Outer Layer
Rice flour - 1 cup
Water - 1 to 1 1/4 cup
Salt - 1/4 tsp
For Stuffing/Pornam
Coconut - 1 cup
Jaggery - 3/4 cup(crushed)
Water - 2 or 3 tbsp
Cardamom - 1 no

 Procedure
For outer layer, heat water in a sauce pan along with salt, bring into rolling ball stage, add the rice flour and immediately switch off the flame.
Let it sit for 2 mins and then mix it vigorously with spatula until all comes together. when it comes to hand bearable heat, mix it with your hand to make smooth dough.Cover it with damn cloth and keep aside until use.
For the filling, heat jaggery in a pan with water, once the jaggery melts, add the grated coconut & crushed cardamom and mix it until all comes together.
To shape  the kozhukattai, take small portion of rice dough and shape it like a small bowl , place the stuffing inside and close the edges by pressing it together.
Similarly do it for remaining dough .
Steam it in steamer(i used by idly pot) for 8- 10 mins or until the kozhukattai looks shiny.
Tasty Thengai Kozhukattai is ready.

Related : How to make Peanut Kozhukattai / Verkadalai Kozhukattai




Notes:
  • For outer layer,start with 1 cup of water , if more needed,add the boiling and knead it well. so  always keep the extra boiling water
  • Grease the hand with oil or ghee to shape the kozhukattai.
  • I make half the quantity mentioned in the recipe.

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