Peanut kozhukattai with simple sweet verkadalai stuffing that you can prepare without any cooking. Quick video Ganesh chaturthi recipe.
- 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
- ⅛ tsp salt
- 2 tsp hot water
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:
- 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).