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corn-kara-kozhukarrai
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Corn kozhukattai

Corn kozhukattai (spicy version) with corn made as pooranam with spices and coconut. Ganesh Chaturthi special full video post.
Prep Time20 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 20

Ingredients

For stuffing

  • 1 Corn on cob
  • 1/4 cup Coconut grated
  • 2 dry red chilli
  • 1/4 tsp asafoetida
  • 2 tbsp chopped coriander leaves
  • Salt as needed
  • 1 tbsp oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1 sprig curry leaves
  • Sesame oil for greasing hands

For outer layer

  • 3/4 cup rice flour/ kozhukattai flour I used idiyappam flour
  • 1 tsp sesame oil
  • Salt as needed

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 tsp 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.