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Kozhukatai maavu (Kozhukattai Outer cover dough) can be made using either rice batter or rice flour. The outer cover or the dough we prepare for the Kozhukattai is an important aspect of any kozhukattai variety. We can prepare different types of filling for the Kozhukattai like Coconut-Jaggery Filling, Bengal gram dal with jaggery, Green moong with jaggery, sesame with jaggery, etc., however if we don't get the out cover correct then the Kozhukattai won't come out good.

Table of Contents

Conventional Method using Rice Flour:

As a conventional process, we can make Kozhukattai maavu using homemade rice flour or with store bought idiappam flour. We soak rice, spread it in towel to dry and then grind it to a smooth powder. Then we will bring water to boil and add rice flour and cook it till we get a dough. Making dough using the rice flour and water procedure is quite challenging for many beginners. Sometimes they will add more water and the dough will become sticky and sometime if the water is less, the dough will be very hard. If we make some mistake or if the rice flour to water ratio is not correct, we will end up with thick outercover or hard kozhukattai. Once the kozhukkatai is steamed, immediately the kozhukattai may look soft but it will harden eventually if we mess up the dough. Click here to see the recipe for making Kozhukattai outer cover using rice flour

Using Rice Flour Batter (Foolproof Method to get soft outer cover)

Instead of using dry rice flour, we can make a batter out of the soaked rice and then cook the batter to make a dough. This method is quite simple and we don’t need to worry about the ratio of flour and water. Even if the batter is very thin, cooking the batter eventually make it like a dough. Also with this method, the outercover remains soft even after many hours after we steamed the kozhukattai.

Recipe Card for Kozhukattai Maavu Outer Cover using Rice Flour Batter :

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING PROCESS

Wash rice twice and soak in water for atleast an hour.

After 1 hour, drain the water and take it to mixer jar.

GRINDING PROCESS

Grind the rice to a smooth paste by adding water. Even if the batter is thin, we don’t need to worry as we are going to cook the batter till it becomes like a dough like consistency. So no need to panic. If the batter is thin, then it will take more time to become thick like a dough while we cook.

COOKING BATTER

Take batter in a heavy bottomed pan. Add milk, sesame oil and salt. Stir well. Now switch on the flame.

Keep stirring the batter in medium flame. The batter will start becoming thick and eventually all the moisture will be absorbed and the batter will become like a dough.

Switch off the flame and allow the dough to cool off and then add 1 tablespoon of sesame oil and knead it well for couple of minutes and cover the dough with a damp cloth and set it aside.

When the filling is ready, remove the damp cloth from the dough. Grease your hands with oil and take small quantity of dough roll into a ball. Press in the middle and start shaping it like a cup.