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Peanut kozhukattai

Peanut kozhukattai with simple sweet verkadalai stuffing that you can prepare without any cooking. Quick video Ganesh chaturthi recipe.
Course: Snack
Cuisine: Indian
Servings: 6



  • ½ cup rice flour I used idiyappam flour
  • 2 tsp sesame oil
  • Salt as needed


  • ½ cup peanuts Roasted
  • ¼ cup naatu sakkarai country sugar
  • tsp salt
  • 2 tsp hot water


  • Banana leaf


Dough preparation:

  • Bring 1 cup water until rolling boil.Take flour, salt and sesame oil in a mixing bowl. Add boiling water little by little and make dough.
  • When warm enough to handle, drizzle more sesame oil and knead to a smooth dough. If sticky sprinkle 1 or 2 tbsp more flour.
  • Divide into 6 equal sized balls (or more if you want it smaller)

Prepare Peanut stuffing:

  • Take roasted peanuts (without skin), naatu sakkarai, salt in a mixie. Powder coarsely by using pulse option, giving short runs few times.
  • Remove in a mixing bowl, add 1 or 2 tsp hot water and keep mixing. It will gather together in a minute.
  • Following steps are optional, you can make in our regular mothagam shape too.

Prepare banana leaves:

  • Wash well and using a clean wet cloth, wipe clean the banana leaves.Cut into approx. 2*9 inch strips.
  • Dip in boiling water until it wilts (just for a minute, do not over do as it will discolor the leaves)You will see the colour of the banana leaves also turn more brighter.
  • This step helps the banana leaf to hold its shape when we mold it. So do not skip.

Prepare peanut kozhukattai:

  • Take one dough ball and knead to smoothen it. Make a shallow bowl.
  • Fill it with prepared peanut stuffing. Cover it with the dough and make a ball again.
  • Flatten slightly. Take a strip of the banana leaf. Place on one edge and roll it. Do not leave loose gaps.
  • Fold the other side inside so that it will form a tiny basket kind around the kozhukattai.
  • Place the folded side down and repeat to finish all.

Steaming the kozhukattai:

  • Bring about 1 cup water to boil in a steamer. Place the kozhukattai over the idli plate (or steamer container)
  • Steam for 10 mins and remove once done.



  • If you use banana leaf method, make sure to wilt it for easy molding without tearing as well as to make sure the banana leaf holds the folding.
  • Make sure to use boiling water to knead the dough so that it almost gets cooked. This ensures soft kozhukattai.
  • Use good quality processed rice flour for best results. Idiyappam flour is the one I vouch for (using almost for about 12 years).