Kozukkatta / Modhakam
Preparation time : 15 mts
Cooking time : 15 mts
Makes : 10
Ingredients :
• 1 cup rice flour which is used for Appam or Idiyappam (you can use glutinous rice flour too)
•1/4 tsp salt
•1 tsp ghee / clarified butter
•1 cup boiling water ( water used to mix the flour should be piping hot)
• 1 cup rice flour which is used for Appam or Idiyappam (you can use glutinous rice flour too)
•1/4 tsp salt
•1 tsp ghee / clarified butter
•1 cup boiling water ( water used to mix the flour should be piping hot)
Ingredients for the filling :
•1 cup fresh grated coconut
•1/2 cup grated jagary ( or gula Melaka)
•5 cardamom pods
•5 chopped cashew nuts
•1 cup fresh grated coconut
•1/2 cup grated jagary ( or gula Melaka)
•5 cardamom pods
•5 chopped cashew nuts
Method :
•Mix all the filling ingredients and keep it aside.
•In a large mixing bowl add all other ingredients except the water and mix.
•Make a well in the center of the flour and slowly add the hot water ladle by ladle.
•Once you fell that the flour is coming along give a through mix and if needed add more water.
•Keep it covered for 5 mts.
•Keep a big vessel with lid filled with 2 cups of water for boiling. If you have a steamer you can use that.
•After 5 mts , mix the dove well again and make lime size balls out of it dipping your fingers in normal cold water.
•Make one ball at a time and flatten the balls using your fingers to the size of your palm.
•Fill the flattened dove with 1 tsp of coconut filling.
•Carefully close the sides and roll it in to a ball again.
•Make rest of the kozukkatta the same way as above.
•Keep it for steaming. Be careful that the boiling water in the steamer does not touches the kozhukkatta.
•Cook in medium – low heat for 15 mts.
•Your kozhukkatta is ready. If you want to keep it for a longer time keep it in a covered bowl after cooling it for 10 mts.
