Sweet Kozhukattai Recipe

I had already posted modak(mothagam) recipe with coconut filling earlier but wanted to try it with chana dal filling using the mould so last week made it and clicked to post it here for vinayagar chathurthi special.  Though making modaks using mould is time consuming, the end result looks pretty especially for the clicks :) Check out the savoury urad dhal kozhukattai here.

This is my fav anytime and as a kid I've enjoyed it as a teatime snack many times so try this for your kids am sure they will enjoy it too.

Mothagam Recipe - Ingredients:

For the outer covering:
Rice Flour(Idiyappam flour) - 1 cup
Water - 1 and 1/4 cup(adjust as needed)
Oil - 1 tsp
Salt - to taste

For the pooranam:

Channa Dal - 3/4 cup
Coconut - 3 tbsp
Powdered Jaggery - 1 cup
Cardamom powder - a pinch

Method:

1.Pressure cook channa dal for 4 whistles and mash it with a laddle, Set aside. In warm water(just add till immersing level of jaggery) dissolve jaggery and then drain it and transfer this to a pan.Keep stirring.

2.Once it starts bubbling up, add mashed channa dal, then coconut, cardamom powder.Keep stirring. 

3.The more the water you add to jaggery it will take more time to get thicken, so be careful while adding water.At one stage the mixture will become thick leaving the sides of the pan.This is the right time, so switch it off.When it is still warm, roll them into small balls.Keep aside. Heat water in a vessel.

4.Once water starts boiling add it little by little to idiyapam flour along with salt and oil. Mix it with the help of a laddle to form a soft dough. Keep the dough covered with a wet cloth till you use to prevent drying.Take the modak press and grease it with oil on all the 3 sides.

5.Take a lemon size ball and press it inside the laddle leaving space in the middle for the pooranam. Press on all the sides to get the striped impression. Then add a pooranam ball and press it inside. Then seal the base with the dough.

6.Then open carefully to take out the modaks. Grease oil and wash the mould now and then when it starts sticking. Then arrange it in idli / idiyapam pan and steam it for 10-12 mins. When the outer layer turns shiny then your modaks are done.

There are varieties of filling ideas like :

• Only coconut 
• Channa Dal and coconut
• Sesame seeds and coconut
• Peanuts and coconut
• Urad dhal for savoury 
• Method to make mothagam without mould: Grease ur hands with oil.Make lemon sized small balls with the prepared dough and flatten them as thin as possible like a small cup.Now keep the coconut pooranum stuffed ball and keep in middle of the cup as shown below.
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  Pull around the edges and bring it to center over the top of the filling. Bring it together to form the modak shape.Now follow the procedure for the remaining then arrange it in a idly plate and steam it for 10-15mins.After 10-12 mins check if the kozhukottais are done.
  
  
  
  
  
  
  
  
  
  The above modak is with thengai pooranam which I had posted earlier. You can follow the same method for the outer covering and make any filling of your choice.
  
  
  

  
  

  My Notes:

  • Water should be very hot, only then the flour will get cooked well and the dough will be less sticky.Use laddle while mixing and when it turns warm use your hands to bring it together to form a dough.

  • Do not add the full 1 and 1/4 cups of water to the flour at a stretch. Add it little by little.

  • Grease your hands / mould while making the modaks to avoid sticking.

  • Make sure to keep the unused dough covered with a wet cloth to avoid it from drying. 

  • I used readymade idiyappam flour this time, sieve it once atleast even for homemade flour(if its not sieved previously)