https://www.subbuskitchen.com
Kozhukattai Mavu Outer Cover Preparation using Rice Flour
Traditional and Conventional method!
Making a perfect dough out of rice flour is the main aspect to get softer kozhukattai.
Ingredients
-
1 Cup Raw Rice1 Cup - 250 ml
-
3/4 Cup Water
-
1/4 Cup Milk
-
1 Tablespoon Oil
-
a Pinch Salt
Directions
Making a perfect dough out of rice flour is the main aspect to get softer kozhukattai.
We can make many different varieties of delicious Kozhukattai and offer as neivedhyam to Lord Ganesh on the auspicious occasion of Ganesha Chaturti (Vinayaka Chaturti). For any variety of kozhukattai / modak, the Kozhukattai Mavu Outer Cover preparation is same and making a perfect dough out of rice flour is the main aspect to get softer kozhukattai. Only if the outer cover is soft, we would be able to enjoy the taste the filling. This the traditional and conventional preparation of kozhukattai mavu (kozhukattai outercover). I have been making this for many years and the outercover would be perfectly soft using this method. Please refer this to prepare any kind of kozhukattai.
The water and rice flour ratio is what crucial to this method of making Kozhukattai Mavu. For 1 cup of grounded and sieved rice flour, we have to add 3/4th water and 1/4th milk. The ratio differs for ready made flour sometimes. So always try 1:1(riceflour : water) ratio and then adjust rice flour or water accordingly. Milk gives a nice texture and color to the dough. Without milk also we can prepare. The dough color will be little dull without milk. Otherwise the taste and softness will remain same.
For Beginners who find this method of making Kozhukattai Mavu difficult or rather complicated, can try my other version of making Kozhukattai Mavu Outer Cover using rice batter. Alternate method is also simple, easy and not complicated.
Video making of Kozhukattai Mavu Outer Cover Preparation using Rice Flour
Different Varieties of Kozhukattai
- Green Gram Jaggery Puran Kozhukattai
- Bengal Gram Jaggery Puran Kozhukattai
- Urad Dal Spicy Puran Kozhukattai
- Sesame Seeds Jaggery Puran Kozhukattai
- Coconut Jaggery Puran Kozhukattai
- Paal Kozhukattai with Jaggery
- Pidi Kozhukattai
- Ammini Kozhukattai
- Paal Kozhukattai with Sugar
- Sugiyan (Fried Modak with Urad dal)
- Fried Modak with Maida
- Suyyam
Kozhukattai Mavu Outer Cover Preparation using Rice Flour
Servings: 20 people
Making a perfect dough out of rice flour is the main aspect to get softer kozhukattai.
Print Recipe
Ingredients
- 1 cup Raw Rice
- 3/4 cup Water
- 1/4 cup Milk
- 1 tbsp Oil
- Salt a Pinch
Instructions
Soaking Rice
- Wash and Soak the rice in water for 45 minutes. Drain the water after 45 minutes and spread the rice in a clean white towel or a paper towel for 5 minutes.
Grinding Process
- When the excess water is absorbed, add the spread rice to the mixer. If you are grinding the rice in home, then do not allow the spread rie to dry completely. If you feel the rice, it should be little damp but your palms should not get wet. Then only we will get a smooth powder. If you are grinding it in a mill, then you can allow the rice to dry completely. Grind the rice to a nice powder in the mixer
Sieving Process
- Sieve the rice twice to get a smooth rice flour. We can again grind the coarse rice powder again in the mixer and again the sieve it to get a nice rice flour
Dough Making Process
- Heat water in pan, add salt, oil and milk. The water ratio is for the rice flour. For 1 cup of grounded and sieved rice flour, we have to add 3/4th water and 1/4th milk. The ratio differs for ready made flour sometimes. So always try 1:1(riceflour : water) ratio and then adjust rice flour or water accordingly. When the water starts to boil, add rice flour
- Mix the rice flour well and when it is mixed remove from flame. If you feel the dough is hard, you can sprinkle some warm water and mix well. Or if you feel the dough is very sticky, sprinkle some rice flour and mix to make correct consistency dough. Knead the dough well with the hand once and wrap it in a wet cloth and leave it for 10 minutes
- Now the kozhukattai mavu is ready for preparing yummy kozhukattai’s. Take gooseberry size ball out of the dough and using oil and water make small cup and add pooranam in the middle and close it. We can then cook for 5 mins to steam Kozhukattai
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
(Visited 28,952 times, 1 visits today)
Steps
|
1
Done
60 mins
|
Soaking RiceWash and Soak the rice in water for 45 minutes. Drain the water after 45 minutes and spread the rice in a clean white towel or a paper towel for 5 minutes. |
|
2
Done
5 mins
|
Grinding ProcessWhen the excess water is absorbed, add the spread rice to the mixer. If you are grinding the rice in home, then do not allow the spread rie to dry completely. If you feel the rice, it should be little damp but your palms should not get wet. Then only we will get a smooth powder. If you are grinding it in a mill, then you can allow the rice to dry completely. Grind the rice to a nice powder in the mixer |
|
3
Done
5 mins
|
Sieving ProcessSieve the rice twice to get a smooth rice flour. We can again grind the coarse rice powder again in the mixer and again the sieve it to get a nice rice flour |
|
4
Done
15 mins
|
Dough Making ProcessHeat water in pan, add salt, oil and milk. The water ratio is for the rice flour. For 1 cup of grounded and sieved rice flour, we have to add 3/4th water and 1/4th milk. The ratio differs for ready made flour sometimes. So always try 1:1(riceflour : water) ratio and then adjust rice flour or water accordingly. When the water starts to boil, add rice flour |
|
5
Done
|
Mix the rice flour well and when it is mixed remove from flame. If you feel the dough is hard, you can sprinkle some warm water and mix well. Or if you feel the dough is very sticky, sprinkle some rice flour and mix to make correct consistency dough. Knead the dough well with the hand once and wrap it in a wet cloth and leave it for 10 minutes |
|
6
Done
|
Now the kozhukattai mavu is ready for preparing yummy kozhukattai’s. Take gooseberry size ball out of the dough and using oil and water make small cup and add pooranam in the middle and close it. We can then cook for 5 mins to steam Kozhukattai |
36 Comments Hide Comments
From know onwards making this recipe will be very easier with all detailed been provided here procedurally.
Toiletter
Mami, I Struggled in the morning to make kozhakkatai maavu… I didn't have the right proportions and so had great difficulty making the kozhakkatais. Then I searched online and stumbled upon ur blog. I made one batch according to ur instructions and it came perfectly. Thank u for posting this blog. Made y life soo much easier. Now onwards I'll be able to prepare kozhakkatais properly!!
I tried it and everyone in my family liked it a alot.Thanks for posting it with a well detailed description of each step.
Raji.
Can u tell me the way to make the traditional way of making kozhukkattai mavu instead of using readymade rice flour?
Hi
Traditional way of making kozhukattai mavu is always soft and wonderful. We can take 1 cup of raw rice, rinse it in water and soak it for 1 hour and drain the water and spread it a clean white towel and allow it to dry. Grind the mavu in a mixer to a nice powder. We can grind it in little quantities and seive it again and again to get a smoother rice flour. Then we can follow the above method to prepare the outer cover.
Thanks Aparna & Raji
Hi!
Mami your recipe to make the kozhukattai covering was very easy to follow and it came out perfectly. I had bought the special rice flour for modaks and followed your instructions. Thanks for the detailed instructions including photos- it was very useful.
Thanks Lalitha. Keep trying the other recipes and let me know your valuable comments and suggestions.
Thanks a lot. Tried it and came out well.
tried the recipe…but why did my kozhukattai after steaming become loose jacketed and opened up. what mistake am i doing ??
Hi,
We need to steam the kozhukattai only for 3-5 mins. If we steam it more sometimes it may tend to become loose and open up. Sometimes the quality of rice also makes this happen. Next time try to add 1/4 cup less water and try to make the cover and let me know your comments.
hi mami
I just soak the rice and grind it well and make maavu by keeping in the cheena chetti with some coconut oil till all the water is absorbed and make into a ball. I am going to try this this time.
Hello,
My shell was a little hard. What is my mistake?
Thanks!
Hi, If the dough we prepare is very hard, we can sprinkle some warm water or 1/2 teaspoon of oil and knead well before making the outer cup. This will help to get a smooth outer cover.
I made maavu as you told. But when making kozhukattai the outer cover is coming very thick. Not as thin as my mother makes. Kindly advice what is my mistake & how to correct it.
Hi Lakshmi, If the dough we prepare is very hard, we can sprinkle some warm water or 1/2 teaspoon of oil and knead well before making the outer cup. Also please keep the dough in a wet cloth and cover it well and leave it for 10mins before making outer cover. This will help to get a smooth outer cover.
can we use idiyapa maavu available in stores?
can we use the idiyapa maavu available in stores ?
Yes we can use store bought Idiyappam flour. But the rice flour we prepare freshly like i have given above would give us softer outer cover than the store bought ready made flour.
Hai maami shall I use pulungal arisi instead of raw rice?
Hi Sara, we have use raw rice for kozhukattai. Parboiled rice makes the kozhukattai little hard.
But maami in our houses we restrict in raw rice so only I asked.shall i use the same procedure for parboiled rice?
Hi Sara, yes you can use the same procedure for parboiled rice also. But if the mavu which you prepared seems to be hard then you can sprinkle some warm water and knead the dough again. Parboiled rice generally requires little more water than raw rice.
maami how to make idiyappam maavu by raw rice
maami tell me how to make idiyappa maavu by raw rice
Hi Mami,
Pls advise: what milk – coconut milk (thick or thin) or cow's milk( skim/ low-fat or full-fat)?
tq in advance
Punitha
Mami, I made Vella cheedai for Krishna Jayanthi. It came out well! Thanks a lot!!
Hi maami…first time i have tired kozhukattai for vinayaka chaturthi by using u r method…it came very soft …thank u maami….
My maavu became sticky …I think it got cooked so much..
If the dough is sticky, then you can add a teaspoon of gingelly oil and knead it again then it will not be sticky.
stumbled into this site while googling….first time ever my kozhukkattais came out as they should be…thanks a ton maami!!!
Mami, I made kozhukkattais as per the traditional method. It came out well soft when hot but at night they became very dry. Please suggest how to keep kozhukkattais soft throughout the day.
Thanks for this wonderful recipe. Can I make the modak flour once and store it for future use? If that is the case should I dry roast the flour to remove all moisture. I am not sure if I should dry roast the flour or store it as such. Please guide me.
A million thanks to u Mami !!!
I have never prepared kozhukattai with sooo soft outer covering… I juzz followed all ur instructions n it came out very well…
Hmm yummm.. Is d comment today I got from my 2nd MIL( my sweeeet daughter)…
I made kozhukkattais by soaking rice,drying rice and then grinding it into powder, adding water and then cooking the flour into dough It was soft when hot but at night they became very dry. Please suggest how to keep kozhukkattais soft throughout the day.
Hi Sowndarya, yeah that happens for this method of preparing Modak. Thats why I recommend rice batter preparation instead of rice flour. Please check this recipe – https://www.subbuskitchen.com/thengai-purana-kozhukattai-cocunut/
This method keeps the modak soft for a day.