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I am happy that this year i could able to cover most versions of Kozhakattai's/modak/ dumplings :) Still Uppu kozhakattai and Pidi Kozhakattai are pending. Will post it later. Ganesh Chaturthi | Vinayakar Chaturthi 9th day Prasadam as Split black chickpeas dumplings /Kadalai Paruppu Kozhakattai.
“Prasadam” means an edible food that is first
offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
Here are different types of Modak for Ganesh Chaturthi Recipes:
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day -> Ulundu Kozhakattai
Ninth Day is -> Kadalai Paruppu Kozhakattai
Tenth Day -> Phirni
For Kozhakattai / Modak Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Chana Dal/ Kadalai Paruppu /Split black chickpeas Filling
- Chana Dal / Kadalai Paruppu/ split black chickpeas - 1/2 Cup (Grown in Indian subcontinent- Available in Indian Store)
- Whole Red chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds / Kadukku - 1 tsp
- Udrud Dal/ Ulutham Paruppu/ White Lentil - 1 tsp (Grown in Indian subcontinent- Available in Indian
Store)
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Kadali Paruppu / Chana Dal Filling Method:
Step 01) Soak the dal/lentil and whole red chili for 1 hr. Drain and grind with tbsp of water. Add salt and mix well
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add kadalai paruppu/chana dal crumble add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of Kadalai Paruppu stuffing and seal it nicely and give the shape as per below picture or any other modak shape of your choice.
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai in idli steamer for 15 mins.
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Ganesh Chaturthi | Vinayakar Chaturthi 8th day Prasadam as Ulundu Kozhakattai / White Lentils Dumplings.
“Prasadam” means an edible food that is first offered to a God /
deity and then distributed in his/her name to followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day is Ulundu Kozhakattai
For Kozhakattai / Modak / Dumplings Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Uludu Filling
- Urud Dal / Ulundu / White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in Indian Store)
- Toor Dal / Tuvaram Paruppu / Yellow Pigeon Peas- 1 tbsp (grown in Indian subcontinent- Available in Indian Store)
- Whole Red Chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal/ Ulunda Paruppu/ White Lentils - 1 tsp
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Uludu Paruppu Filling Method:
Step 01) Soak both the lentils for 1 hr. Drain and grind along with red chilies, along with salt and ginger with tbsp of water.
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add ulundu paruppu filling add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of ulundu stuffing and seal it nicely pinching from your fingers as per below picture shape
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai/dumplings in idli steamer for 15 mins.
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There are many types of Kozhakattai to offer as prasadam for Ganesh Chaturthi. Like Jaggery/ Vellam Modak, Ellu/ Thil/Sesame seeds Modak and Uppu/Salt Modak. And this ammini kozhakattai usually my mom prepares when there is a left over flour and filling. The highlight of this modak is you can serve them as breakfast or for dinner. So why wait for the festival to come to cherish this dish. Enjoy the spicy pearl/mini modak/ Ammini Kozhakattai any time:) You can prepare this dish in 2 ways. Simple and a normal standard version. Here i am sharing both the recipes...
Normal Version:
For Kozhakattai / Modak/Dumplings:
- Rice Flour - 2 cups
- Salt to taste
- Water
Uludu/White Lentils Filling
- Urud Dal /White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in
Indian Store)
- Green chili- 4 to 5 nos
- Ginger - 1/2" piece
- Lemon Juice - 2 tsp
- Salt to taste
For Seasoning:
- Mustard Seeds / Kadukku - 1 tsp
- Urud Dal/ Ulutham Paruppu/White Lentils - 1 tsp
- Hing/Asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Follow this procedure you will never go wrong!
1. In a bowl add rice flour and salt without lumps mix it with 1 cup of water
2. Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring to boil
3. Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
4. Let them to cool for a bit and then pinch out a small dough roll them as a ball. Repeat with the rest of the dough.
5. Steam it for 10 mins. And allow them to cool so to retain the shape of the ball
For Uludu/ Urud dal/White Lentils Filling Method:
1. Soak the urud dal for 2 to 3 hrs. Drain and grind along with green chilies, salt, ginger and Hing/asafoetida with 1 to 2 tbsp of water.
2. Steam the filling for 10 mins. ( Instead of steaming separately you could steam both kozhakattai and filling in a idli cooker to save the time)
Procedure for mani/Mini/Pearl Modak/Kozhakattai/Dumplings
1. Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter
2. Add curry leaves and whole red chili (for more spicyness)
3. Add uludu/ Urud dal filling add a turmeric powder, lemon juice and mix it well
4. Once done add mini/Ammini Kozhakattai and mix nicely until all the modak coated with fillings.
5. Garnish with coriander leaves and grated coconut and serve hot.
Simple Version:
1. Prepare the dough as above mentioned method
2. Instead of uludu filling, just give the seasoning of the seeds (use 2 to 3 tsps of seeds ) allow them to splutter
3. Add green chili, salt, hing and curry leaves and fry for 2 more mins
4. Add steamed peal/mani/mini modak/kozhakattai and mix well
5. Serve with onion and tomatto gojju
6. You can serve with mor molaga/ Stuffed masala mirchi too. Mor Molaga is a marinated dried green chili in curd - available in Indian store
