Pillayar Chaturthi is around the corner. And the blog world is flooded with recipes varieties of Kozhukattais and other neivedhyams. So here is one from my side too. I have already posted a few varieties of kozhukattais. The one I am posting today has a delicious protein rich filling. I came to know about this from my SIL's mother, who never fails to make this one on Chathurthi.
So if you are looking for a different filling for your kozhakattai then you should try this one.
Makes about 14 to 15 Kozhukattais
For the outer dough
- Rice Flour/ Idiyappam flour – 1 cup
- Water – 1 cup + ¼ cup (use only if required)
- Salt – a pinch
- Coconut Oil – 2 tsp
For the filling
- Pachha Payaru/Whole Green Mung Beans – ½ cup
- Powdered Jaggery – ½ cup + 2 tbsp
- Scraped Fresh Coconut – ¼ cup
- Cardamom – 2 or 3, crushed
- Ghee – 1 tbsp
To make the Rice Flour
- Wash and soak 1 cup of rice in water for 2 hours.
- Drain and spread on a cloth and allow to dry in shade for 10 to 15 minutes.
- Grind the rice to a fine powder in mixer or send to the flour mill and get it milled.
- Sieve the powder.
- Roast this powder on medium heat for 4 to 5 minutes. Sieve the roasted flour. Cool and store in airtight container.
To make the dough for the outer covering
- Bring 1 cup of water to boil with salt and coconut oil. Heat another ¼ to ½ cup of water and keep ready. Use only if required.
- To the one cup of boiling water, add the rice flour slowly stirring continuously so that no lumps are formed.
- The whole thing should come together as a mass.
- Remove from flame. Add a few spoons of water if required.
- While the dough is still warm to touch, knead into a smooth dough, just like a chappathi dough.
- Set aside. Keep covered to avoid drying.
To make the filling
- Dry roast the mung beans until a nice aroma starts coming.
- Remove from heat, wash and soak for half an hour.
- Pressure cook for 3 whistles or until soft.
- Once the cooker cool, open and mash the mung beans coarsely with the back of a ladle.
- Heat a Kadai, with jaggery and 2 to 3 tbsp of water to dissolve the jaggery.
- Once the jaggery is dissolved, filter the syrup of impurities and pour it back into the kadai.
- Let it come to boil, take care not to burn.
- Now add the scraped coconut and the mashed dal.
- Mix well. Add the ghee and stir for 3 to 5 mins until most of the moisture is absorbed or and the whole thing comes together as mass.
- Add the crushed cardamoms, mix well.
- Remove from heat and cool.
- Form balls out of this filling.
To make the kozhukattais
- Grease your palms and pinch out small lemon sized balls out of the dough. Flatten the dough in your palms and place a ball of filling in the center. Gather the edges and seal the filling forming a peak at the top. (just like you would do for the stuffed paratha). Prepare more kozhukattais using the remaining dough and filling.
- Heat a steamer, you can also use the idli stand. Place the kozhukattais one by one without touching each other and steam for 10 minutes or until the outer layer is shiny.
- Always keep a little extra hot water and use only if required. The amount of water required depends on the quality of rice used.
- Keep the rice flour dough covered so that it doesn’t dry up.