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    Home » Recipes » Vinayagar chaturthi recipes

    Corn kozhukattai, Corn kara kozhukattai

    August 15, 2020 by Raks Anand Leave a Comment / Jump to Recipe

    Corn kozhukattai (spicy version) with corn made as pooranam with spices and coconut. Ganesh Chaturthi special full video post.

    corn-kara-kozhukarrai
    Corn kara kozhukattai

    Want to try something different form the usual kozhukattai? Try this for vinayaka chaturthi festival or as a snack as well.

    For other recipes, check out my full list of Ganesh chaturthi recipes in this website.

    Jump to:
    • Related posts
    • Recipe card
    • Stepwise photos
    • Corn stuffing

    This would have been lot more better if I could get my hands over the India corn on cob instead of this sweet corn.

    But it was super tasty that we gobbled all at no time. Amma makes upma with corn and was telling me about it how tasty it turns out.

    I thought I am super innovative to make corn kara kozhukattai. When I told amma she was saying she thought the same to try as kozhukattai stuffung.

    corn-kozhukattai-recipe

    Related posts

    • Kozhukattai recipe
    • Kadalai paruppu pooranam recipe
    • Moong dal modal recipe
    • Carrot modak recipe

    When I googled before making post, I saw few recipes with corn as stuffing already😑😏. But glad I tried and it became Vj's favorite.

    When amma told me the recipe for upma, she told the kaandhal tasted similar to adai.

    Wish I could try the once with India corn. If you have the desi corn, do try it. Just the cooking time might be differing.

    I used red chillies, you can also use green chilli and ginger if you like. If you use green chilli, the color will also more yellowish. Check out my full collection of Ganesh chaturthi recipes.

    Recipe card

    corn-kara-kozhukarrai
    Print Pin
    4.67 from 3 votes

    Corn kozhukattai

    Corn kozhukattai (spicy version) with corn made as pooranam with spices and coconut. Ganesh Chaturthi special full video post.
    Course Snack
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings 20
    Cup measurements

    Ingredients

    For stuffing

    • 1 Corn on cob
    • ¼ cup Coconut grated
    • 2 dry red chilli
    • ¼ teaspoon asafoetida
    • 2 tablespoon chopped coriander leaves
    • Salt
    • 1 tablespoon oil
    • ½ teaspoon mustard
    • 1 teaspoon urad dal
    • 1 sprig curry leaves
    • Sesame oil for greasing hands

    For outer layer

    • ¾ cup rice flour/ kozhukattai flour I used idiyappam flour
    • 1 teaspoon sesame oil
    • Salt
    Prevent your screen from going dark

    Instructions

    How to remove corn kernels:

    • Clean the corn. Peel off the green husk, take out the silk.
    • First take out one line in vertical. Don't worry much even if it doesn't comes out full kernel. But try to.
    • Once you take out one full row, push several kernels at time sideways towards the empty row.
    • You will be easily able to take out all the kernels.
    • Wash it and drain from water completely.

    Prepare corn stuffing:

    • Take red chillies, salt and asafoetida in a mixer. Grind coarsely.
    • Add the corn kernels. Use pulse option and grind to a very coarse mixture.Heat a pan with oil.
    • Splutter mustard, followed by urad dal. Give it a fry and add curry leaves.
    • Transfer the ground mixture to the oil. Mix well and cook covered for 2 minutes in medium flame.
    • Open and add grated coconut, coriander leaves. Continue cooking in medium flame for about 4-6 minutes.
    • The mixture should be dry without any water content and fall freely.

    Prepare kozhukattai dough:

    • Boil water until bubbles start moving from bottom to top.
    • In a mixing bowl, take the rice flour. Add sesame oil and required salt.
    • Pour hot water little by little to get a lumpy mixture. Do not add more water. Use ladle to mix well. keep covered for 2 mins.
    • Once warm enough to handle, grease you hands and form a smooth dough. Divide and make equal lemon sized balls. Keep covered.
    • To shape kozhukattai, take one portion of dough. Knead to smoothen and roll again. work on the edges and make a fairly shallow bowl.
    • Fill it with 2 - 3 teaspoon of the corn stuffing we prepared.
    • Seal the sides and all around. Refer video for easy understanding.
    • Thin out the edge and smoothen it. You can leave it as such or fold it decoratively.
    • Grease an idli plate and place the prepared kozhukattai over it. Boil water in a steamer and place the kozhukattais to steam cook for 6 mins.
    • Once cooked, take out using a spoon dipped in water.

    Video

    Notes

    • Make sure to use good quality rice flour for best results.
    • Rice flour must be almost cooked as dough. This way it yields softest kozhukattai.
    • I use idiyappam flour. You can also use kozhukattai flour available commercially.
    • You can shape which ever way you are comfortable. Use a mold too.
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    Stepwise photos

    How to remove corn kernels

    1. Clean the corn. Peel off the green husk, take out the silk.

    2. First take out one line in vertical. Don't worry much even if it doesn't comes out full kernel. But try to.

    3. Once you take out one full row, push several kernels at time sideways towards the empty row.

    4. You will be easily able to take out all the kernels.

    5. Wash it and drain from water completely.

    Corn stuffing

    1. Take red chillies, salt and asafoetida in a mixer. Grind coarsely.

    2. Add the corn kernels. Use pulse option and grind to a very coarse mixture.

    3. Heat a pan with oil. Splutter mustard, followed by urad dal. Give it a fry and add curry leaves.

    4. Transfer the ground mixture to the oil. Mix well and cook covered for 2 minutes in medium flame.

    5. Open and add grated coconut, coriander leaves. Continue cooking in medium flame for about 4-6 minutes.

    6. The mixture should be dry without any water content and fall freely.

    Prepare kozhukattai dough:

    1. Boil water until bubbles start moving from bottom to top.

    2. In a mixing bowl, take the rice flour. Add sesame oil and required salt.

    3. Pour hot water little by little to get a lumpy mixture. Do not add more water. Use ladle to mix well. keep covered for 2 mins.

    4. Once warm enough to handle, grease you hands and form a smooth dough.

    5. Divide and make equal lemon sized balls. Keep covered.

    6. To shape kozhukattai, take one portion of dough. Knead to smoothen and roll again. work on the edges and make a fairly shallow bowl.

    7. Fill it with 2 - 3 teaspoon of the corn stuffing we prepared.

    8. Seal the sides and all around. Refer video for easy understanding.

    9. Thin out the edge and smoothen it. You can leave it as such or fold it decoratively.

    10. Grease an idli plate and place the prepared kozhukattai over it.

    11. Boil water in a steamer and place the kozhukattais to steam cook for 6 mins.

    12. Once cooked, take out using a spoon dipped in water.

    Enjoy kozhukattai soft or warm. It is so delicious!

    corn-kozhukattai
    corn kara kozhukattai

    Other Vinayaka chaturthi festival recipes

    • Modak Recipe | Ukadiche Modak
    • Sigappu arisi kozhukattai, red rice kozhukattai
    • Peanut kozhukattai, verkadalai poornam kozhukattai
    • Rajma modakam recipe, rajma sweet poornam

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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