Monday, February 8, 2016

Thengai poorna Vella Kozhukattai/Mothagam/Sihi kadubu

thengai poorna vella kozhukattai



Thengai Poorna vella kozhukattai/Mothak/Sihi kadubu is a tasty and steamed sweet prepared with Coconut, Jaggery and Rice flour. This sweet is a most favourite one for Lord Ganesha and is made on Ganesh chathurti/Vinayaka chathurthi to offer to God.
There are lots of varieties of modak prepared and this one is most famous one in South India.


Ingredients for stuffing:
  • 1 cup Grated Coconut
  • 1/2 cup Powdered Jaggery (alter according to your sweet tooth)
  • 1/4 tsp Cardamom/Elaichi powder

Ingredients for Rice flour dough:
  • 1 cup Store bought Idiyappam four
  • 1 tbsp Sesame/Gingelly oil
  • 1/2 tsp Salt

Method:

1) Add Jaggery and just enough water to immerse and boil it. When Jaggery gets dissolved completely strain it to remove any impurities.

2) Now add the strained jaggery water to kadai and boil again. When it starts becoming thick add the coconut and stir continuously. 

3) The coconut stuffing will start leaving the surface of kadai. At this stage add cardamom powder and mix well. Switch off the flame and leave it to cool down.
mothak



4) Now take the idiyappam flour in a mixing bowl add oil and salt to it. Boil around 11/2 cups of water and when it becomes rolling boil start adding it to flour slowly. Use a wooden ladle and start mixing it.

5) When the dough is warm enough to handle start kneading it with hands to get soft smooth dough. The dough should not be stiff or too sticky. If it is stiff add more water and if it is sticky add more flour. Now close the dough with a wet cloth and set aside.
kozhukattai



6) Now make equal size coconut stuffing balls. Grease your palms with oil and pinch a gooseberry size of rice flour dough.

7) Pat the rice flour dough to a thin layer and keep one stuffing inside. Close the sides of the rice flour dough to form a kozhukattai/modak shape. Trim off the extra rice flour dough if it is excess.
mothagam



8) Finish all the kozhukattais/Kadubu/mothagam and steam it. You can either grease the idli plates with oil or keep a banana leaf on these idli plates.

9) Now place all the kozhukattais on idli plates and steam it. You can either steam it in cooker without putting weight or electric rice cooker.
sihi kadubu



Tips:

1) Instead of Idiyappam flour you can also use raw rice flour but make sure to slighly roast it before using.

2) Another method used to prepare the rice flour is (i) Wash and soak the raw rice for 1 hour then drain the water. Spread this soaked rice on a clean white cloth for 10-15 mins. Grind this rice to fine powder and sieve it. You can use this home made rice flour for kozhikattai. Grinding process can be done with your mixer or you can give to rice flour mill and grind in bulk quantity to fine powder and store it.

3) Another way to make rice flour dough is adding water to rice flour to make a paste. Now heat this rice flour paste in kadai to make a dough.

4) Make sure that your rice flour needs to be cooked 3/4th when you make the dough. If your dough is not cooked well your kozhukattai/Mothagam will give raw rice flour flavour also your cups will break.

5) You can also add 1 tbsp of ghee to thengai poornam/Coconut stuffing for nice ghee flavour.
Vella kozhukattai



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