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Kozhukattai Mavu Outer Cover Preparation Using Rice Batter
Key Success for any Kozhukattai!

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Adjust Servings:
1 Cup Raw Rice 1 Cup - 250 ml
0.25 Cup Milk
2 Tablespoon Sesame oil
a Pinch Salt

Simple, easy and Softer Kozhukattai (Modak)!

  • Naivedyam (Offering to God)
  • Traditional Recipes




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.

Conventional Method:

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.

Using Batter

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!

Video Making of Kozhukattai Mavu Outer Cover Preparation Using Rice Batter

Kozhukattai Mavu Outer Cover Preparation using Rice Batter


If you are interested in the conventional method of making Kozhukattai Mavu Outer cover, Click here.

Also Here are the different varieties of Kozhukattai

  1. Green Gram Jaggery Puran Kozhukattai
  2. Bengal Gram Jaggery Puran Kozhukattai
  3. Urad Dal Spicy Puran Kozhukattai
  4. Sesame Seeds Jaggery Puran Kozhukattai
  5. Coconut Jaggery Puran Kozhukattai
  6. Paal Kozhukattai with Jaggery
  7. Pidi Kozhukattai
  8. Ammini Kozhukattai
  9. Paal Kozhukattai with Sugar
  10. Sugiyan (Fried Modak with Urad dal)
  11. Fried Modak with Maida
  12. Suyyam


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60 mins

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

5 mins

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. 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.

15 mins

Cooking Batter

Take batter in a heavy bottomed pan and keep it on low flame. Add milk, 1 Tablespoon sesame oil and a pinch of salt and keep stirring the batter continuously.


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.


Dough Ready!

The dough cup is now ready! We can place the filling and close it like a modak.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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Kozhukattai Mavu Outer Cover Preparation using Rice Flour
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2 Comments Hide Comments

Tried making dough with rice batter as mentioned here, but alas outer cover came out very hard. Much harder than the ready made rice flour one gets from shops. So this is not a fool-proof method as it sounds. Am sure there is some catch – something important missed. I used sona masuri rice.

I’m sorry to hear. The main reason for hard outer cover is the time we take for steaming. The dough is already 90% cooked, so we just need to steam for 3 mins. IF we steam cook for more time the outer cover seems to be soft when hot and but it will turn very hard upon cooling.

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