Ganeshaya nama ohm-Kozhukattai/mothak

Name: Ganeshaya nama ohm-Kozhukattai/mothak
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cup Rice flour; 2 tbsp coconut flour; required amount Salt; q pinch of turmeric powder; 2 tbsp sesame seed oil; filling or savoury kozhukattai; 1/2 c moong split; 1 tablespoon sesame seed oil; 1/2 teaspoon Mustard seeds; 1/2 teaspoon cumin/fennel seeds; 1/4 tsp asafoetida; 1/2 teaspoon URAD, skinned, WHOLE; 1 tbsp greenchili, finely chopped; 1/2 teaspoon Ginger, grated; 4 curry leaves; 1/2 cup Coconut Grated; required amount Salt; as needed oil for greasing the mould

Lakshmi Sridharan Ph D @cook_19872338

USA

Using 2 differnts moulds I made aromatic flavorful tasty mouth watering savoury Kozhukattai with spicy moong filling #GCS

Lakshmi Sridharan Ph D @cook_19872338

USA

Using 2 differnts moulds I made aromatic flavorful tasty mouth watering savoury Kozhukattai with spicy moong filling #GCS

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Ingredients

prep time 20, cook time 30 mins

6 servings

Rice wrap
1 1/2 cupRice flour
2 tbspcoconut flour
required amount Salt
q pinch of turmeric powder
2 tbspsesame seed oil
filling or savoury kozhukattai
1/2 cmoong split
1 tablespoonsesame seed oil
1/2 teaspoonMustard seeds
1/2 teaspooncumin/fennel seeds
1/4 tspasafoetida
1/2 teaspoonURAD, skinned, WHOLE
1 tbspgreenchili, finely chopped
1/2 teaspoonGinger, grated
4curry leaves
1/2 cupCoconut Grated
required amount Salt
as neededoil for greasing the mould

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Steps

prep time 20, cook time 30 mins

1

Prepare a checklist. keep all ingredients within reach
2

Cook moong dal with 1c of water in a pressure cooker. While moong is cooking attend to rest of chores. Remove the cooked moong and set it aside.
3

Boil 3 ½ c of water in a kadai over higk flame. Add salt, 2tbsp oil,a pinch of turmeric. Reduce the flame; Add flour little by little with stiring to avoid lumping.After a few minutes Dough will be be soft and smooth. Turn off the heat. Let it cool a little, Knead with your hand as would for making chapathi dough. There should be no lumps. Dough should be soft and smooth. Apply oil to the well kneaded dough and cover it with a wet cloth so that it does not stick to your hands.
4

Filling: Heat oil in a pan over medium heat then add mustard. Let the mustard seeds pop open, Add asafetida, cumin seeds, fenugreek seeds, curry leaves, green chilies chili (very hot). Saute for 1 minute. Add grated coconut, 1 minute, do let the coconut change color. Add the cooked moong, salt to taste ; and mix. Turn off the heat. Transfer the filling to a bowl/plate. Let cool
5

Use the mould for making kozhukattai. I used two different moulds. Grease the mould gneraously with oil. Grease your palm. Take1- 2tbsp dough, roll it in your palm,
PLACE IN THE MOLD. Using your greased fingers, press the dough against the waal of the moold to make a reasonably thin wrap. Place the filling inside
6

Close the mould. Press gently. Then open the mould. Take out the modak.place on the steamer plate/idli plate whatever you use for steam cooking.
7

Add enough water to a steam cooker pot on high flame and cover and bring to a boil. Grease the idli mould/steam tray. Place the modaks on the steam plate. Place the idli stand in the cooker. Close the cooker with the lid. Steam cook for about 10 minutes. Turn off the heat. After a few minutes Take out the stand and let cool.
8

Transfer to a serving bowl/plate. Offer the modaks to Ganesh, have a good celebration sharing the modaks with friends and family.

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Lakshmi Sridharan Ph D @cook_19872338

on September 08, 2024 17:13

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography