Simple, easy and Softer Kozhukattai (Modak)!
This is another method to prepare kozhukattai Mavu Outer cover. The outer cover or the dough we prepare for the Kozhukattai is the important element of any kozhukattai variety. We can make any variety of filling and there is no major complication in preparing the filling.
We can prepare Coconut-Jaggery Filling, Bengal gram dal with jaggery, Green moong with jaggery, sesame with jaggery or any other type of filling. That is our choice and most of the filling preparations are straight forward and no major expertise needed. Even if we are a beginner we can make the filling for kozhukattai easily.
But the outercover or the kozhukattai dough is the secret of success of any kozhukattai variety. 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. So as i said, for the success kozhukattai, making dough is the important process.
As a conventional process, 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.
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. This is my personal favorite and Im sure you will also get appreciated by your family and friends if you follow this method of making Kozhukattai mavu Outer cover!
Also Here are the different varieties of Kozhukattai
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