Three easy ways of making kozhakkatai maavu/flour

kozhakkatai

Three easy ways to prepare outer dough for kozhakkatai .

1. Using store bought flour and steaming flour instead of making a batter .

1 cup rice flour

1 cup water

pinch of salt

1 tsp ghee

Method

Take a kadai , do not heat ,

add 1 tsp ghee or oil ,

add 1 cup flour,

add 1 cup water and little more if needed to make a wet batter ,

must not be thick or too thin , so do not add more water .

add pinch of salt, mix well, now keep on heat and stir well continously till it is looks all crumbled but wet ,but not too much water, cover with a lid and

allow to steam cook.

2.

Second method

Take 1 cup store bought rice flour

Add 1 to 1/4 cup water to the bowl

Add a pinch of salt, mix this rice batter well .

Now take a kadai , add 1tsp ghee or oil

Add the rice batter to the kadai and cook by stirring continously , and soon a douogh will be formed

When the dough comes together like a ball, it must be non sticky, then the dough is ready

for shaping. Transfer the dough to a bowl, and knead well, lightly grease the palm and knead well,

Shape into small balls, and shape for the kozhukkatai cups .

3. Third method

Wash and soak 1 cup raw rice for 3 hours .

Grind to a smooth batter by adding little water, the batter must be thin but not too watery . Total water for the recipe is 2 cups including water for grinding .

Before heating , take a kadai, add a tsp of ghee or oil ,

the ground batter,

pinch of salt, mix well, add water from the mixie ( total liquid must be 2 cups for 1 cup rice ) The consistency of batter must be thin as shown in video, now keep the kadai on heat ,and keep stirring as thge mixture starts cooking as it gets heated, soon you will s ee the douogh forming and getting ready, it comes together like a ball .

If the cooked dough is non sticky , it is ready .

Transfer to a bowl, and allow to become warm for handling , start kneading till it is smooth and no cracks will form when you shappe any way.

Use very little oil or ghee for kneading , if you add more oil or ghee, the outer skin of the kozhukkatai will become hard as it wont get enough moisture to cook .

Oil or ghee acts as a barrier so be careful not to add too much .

just greasing the palm is enough Shape into required no of balls, keep remaining dough covered with a moist cloth . do not use dry cloth as it will absorb moisture from the dough and dry it out completely .

Start shaping the kozhukkatai cup for the filling .

Shaping tips Use greased ladles in different sizes to shape the kozhalkkatai cups, easily without breaking or tearing , those who are new to cooking , can try this easy way . place the ball of dough in the ladle cup, press it gently around the ladle and get the shape of a deep cup, you can further make it thinner by pressiing around the edges carefully . you can ask kids in the house to take part in this process and finish the making quickly .

Check the links below for my youtube videos .

recipe for coconut pooranam and salt udad dal pooranam is already shared in the channel sweet kozhakkatai https://youtu.be/KTD1-U6GQLA

Salt kozhakkatai / Uppu kozhakkatai https://youtu.be/W9XP40kms5I

Uppu kozhakkatai with udad dal flour ( no soak and grind method ) https://youtu.be/flQ1XMwwx2g

Kozhakkatai maavu and shaping https://youtu.be/tyBfV90p82Q

sweet kozhakkatai https://youtu.be/20iIRemc7jc

Uppu kozhakkatai https://youtu.be/wK0-fbd7l6Q