Kozhukattai Dough Recipe
Learn how to make soft kozhukattai with this perfect kozhukattai dough (maavu) this Vinayagar chathurthi. Soft results every time!
Servings: 12 kozhukattai
Ingredients
Way #1
- ½ cup Rice flour I used Idiyappam flour *refer notes
- 1.5 cups Water Approximately
- 1 teaspoon Sesame oil
- Salt
Way #2
- ½ cup Rice flour I used idiyappam flour
- 1 cup Water
- 1 teaspoon Sesame oil
- Salt
Way 3
- 1 cup Basmati rice or Raw rice like ponni, Sona masuri
- 1 cup Water
- 1 teaspoon Sesame oil
- Salt
Instructions
Way 1
- Boil water firstly, until it comes to rolling boil.
- Take rice flour in a mixing bowl. Add required salt, sesame oil to flour.
- Now, little by little add the boiling hot water to rice flour and mix as you add.
- Use a spatula or a ladle's back for mixing. I love using my silicon spatula for this as it works best.
- Once it forms a dough, keep covered for 2 minutes.
- Knead again with greased hands (sesame oil) to smoothen it.
- Keep the prepared dough always covered. Kozhukattai maavu ready.
Way 2
- In heavy bottom vessel, bring 1 cup water to boil.
- Add required salt, sesame oil to the boiling water.
- Lower the flame and add ½ cup rice flour to it mixing briskly.
- It will get cooked and for a dough quickly. So keep mixing so that all the flour is incorporated.
- Switch off flame. Mix in mashing way to make sure there is no flour left.
- In case it is not cooked well and you see lot of raw flour, have little hot water ready and add to the dough, keep cooking until it's 90% done.
- Drizzle some sesame oil on top and keep covered.
- Once warm enough to handle, knead again to smooth it completely.
- Keep the dough covered always. Each time, knead the dough ball so that it is smooth.
- This kozhukattai dough gives softest results, no cracks!
Way 3
- Take basmati rice in a bowl, wash & soak 3 to 7 hours.
- Once done, drain water completely and place in a mixie.
- Add ½ cup Ice cold water.
- Grind silky smooth like milk. No texture should be felt.
- Transfer to a mixing bowl. Add rest of the water (½ cup), salt and mix.
- Boil water in a sauce pan.
- Keep the mixing bowl over it. Water should not touch the bowl. Lower the flame.
- Stir continuously to avoid lumps. Scrap from bottom of the bowl. Hold the bowl with tongs.
- Once dough is formed, take off the heat. Mix in mashing way using the spatula itself.
- Keep covered and set aside for 5 minutes.
- After that, once warm enough to handle, knead to a smooth dough.
- Divide into equal sized balls. Keep covered always. Knead the dough ball each time and dip your hands in water if it is too tight or dry.
- This gives you 17 to 20 modaks depending on size you make.
Video
Notes
* You can use store bought flour, idiyappam flour or homemade rice flour.