How to make Kozhukattai maavu - 4 ways | Ganesh chaturthi recipes

Vinayagar chaturthi | Ganesh chaturthi | pillayar chaturthi, the main prasadh made for this ganesha festival for neivedyam is modak | modakam. Though we make different varities of modakam | kozhukattai, the base for making all kozhukattai is the outer cover made with rice flour. Traditionally the rice flour is processed at home for this festival. I have given the recipe of home made rice flour. Few readers asked me as how to avoid cracks while making the outer cover. When i was explaining them, i felt like making a detailed post on the same. So took the step wise pictures of making the outer cover of the kozhakattai. While i finished making the pictures, suddenly remembered of my very close friend Mythili, she is an expert in making in the outer cover of the modakam. I called her up to add up any tips from her side. Then only she shared her way of making the outer cover for kozhukattai. That was totally different and i never heard about that too. So i added up in this post too.  Check out my modakam recipe 

Kozhukattai maavu recipe

  Preparation Time : 5 mins | Cooking Time : 15 Mins |Serves: -

     Rice flour | idiyappam flour  1/2 cup
     Salt   2 pinches
     Sesame oil  2 tsp     
For method:4
   Raw rice   1/2 cup
   Water   1 cup
    Salt  a pinch
    Sesame oil  1 tsp  

Method  1 :

• In a pan add the water as needed and add the salt and 1 tsp of sesame oil
• When it starts rolling boil, add the processed rice flour or idiyappam flour or store bought rice flour to this. 

• Keep the flame low and mix the rice flour with the water and cook till the water evaporates and turns a whole mass. 
• Cook till comes out leaving the pan. Use a heavy bottomed pan.

• Always keep the flame low. 
• To check it is done or not, wet your hands and touch the dough, if it not sticky then it is done. 
• If it sticks then cook for few more minutes. 
• When it is warm grease your hands with sesame oil and knead the dough well. 

• Take a small portion of dough in hands and roll it into a ball. If it comes out without any crack then it is perfect.

• Keep the dough covered till you use it.

Method: 2

• In a sauce pan add water and salt and sesame oil. 
• Allow it to boil nicely. Bring it to a rolling boil.

• In a wide bowl keep the dry rice flour. Add the water slowly to the flour. 

• Mix well with a spoon. Keep it covered.

• When it is warm enough to handle grease your hands with sesame oil and knead it well.

• If it is dry add little more hot water to this and mix well. 
• Keep it covered all times.

Method: 3

• This method i have given in my elai kozhukattai post. 
• Mix water to the flour and make it thin as a dosa batter. 
• In a pan add flour mixed with water and add salt and sesame oil.

• Mix this well with a spoon and keep the flame low and cook.
• Cook till the water evaporates and the dough comes to a whole mass.

• When it is not sticky switch off the pan.
• When it is warm knead into a smooth dough. While kneading grease your hands with sesame oil. 

• soft dough is ready. Cover it till you make the modak | kozhukattais.

Method 4: (told by my friend Mythili)

• Soak 1/2 cup of  raw rice in water for 3 hours.

• Grind this in a mixie into a very nice batter . Ensure the ground should be very fine without any granules.
• Let the batter be in the consistency of dosa batter.

• In a pan add 1 cup of water and add salt and sesame oil.

• When it comes to a rolling boil add the ground batter to this.
• Mix well using the back of a ladle without any lumps. This as such won't form any lumps.

• When the water evaporates and the batter comes to a dough consistency. 
• Switch off the flame and once it is warm you can start making the modakams.

    Tips for making kozhakattai maavu:

• Always ensure that the dough is cooked well. Else the soppu | outer will break when you make the modakams
• Always keep the dough covered, else it will become and you will end up in cracked kozhukattai covers. 
• If you can make balls with the dough without any cracks then it is in the right consistency. 
• Do not keep the jaggery poornam stuffed without steaming for along time. It will start oozing out water. 
• Keep the prepared modaks covered ,else it will become dry. 
• You can add 1/4 cup of milk to the water while making kozhukattai (in all methods) 
• This will make the kozhukattai more whiter and soft.