Chettinad Aati Kindina Kozhukattai

Think Kozhukattai - then we think of Ganesha. His love for Kozhukattai is renown. He is one God who will accept anything that is offered with love and affection. The most popular version of the Kozhukattai is the steamed one with coconut filling in it. In Pillaiyarpatti the neivediyam (offering) is Modhakam. Sweet and Savoury Kozhukattai's abound.
Of the Kara Kozhukattai varieties, this particular one made in Chettinad is by soaking and grinding rice. Thus the name.
Parboiled Rice is a better option. Here, I have soaked the rice flour and proceeded to make the Kozhukattai. Vinayaka Chathurthi is just round the corner. This is a quick offering for Ganesha and also to delight everyone at home, all year round.

Rice Flour - 1 cup
Water - 1.25 cups
Mix and keep aside. The batter should be thick like Idli batter.
Oil - 2 tablespoon
Ghee - 1 teaspoon
Mustard - 1/4 teaspoon
Urad - 1/2 teaspoon
Dry Red Chillies - 2 to 3, broken into bits
Curry Leaves - 1 or 2 sprigs
Onion - 1, chopped fine
Soaked Moong Dal - 2 tablespoon
Coconut - 1/3 cup

Heat oil and ghee in a thick Kadai.
Splutter mustard and urad dal. The the onions, chillies and curry leaves.
Add in the soaked dal, rice (soaked or ground) batter and stir cook until it leaves the sides of the kadai.
Mix in grated coconut. Keep covered until it cools slightly.
Shape into Kozhukattai.
Steam cook for 8 to 10 minutes. Open steamer, and remove onto a serving plate/dish after a few minutes. Serve with Podi of your choice.
Served it here with Paruppu Podi. Made the Podi as we waited for the Kozhukattai to cool down a bit.

Other Kozhukattai varieties at Chettinad Fiesta:
Paal Kozhukattai
Mini (Cornmeal) Kozhukattai
Uppuma Kozhukattai
Ela Ada


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