Ingredients
0
Instructions
Cooking Steps
Step 1: Method for the Coconut Jaggery Filling (Thengai Poorna Kozhukattai)In a heavy bottomed sauce pan; combine all the ingredients on high heat until the jaggery is dissolved completely
Step 2: Turn the heat to medium and keep stirring until the mixture thickens and the water begins to evaporate
Step 3: It takes about 7-10 minutes for the water to evaporate
Step 4: Towards the end you will notice the mixtures comes together, with all the water evaporated
Step 5: The coconut filling will now look like sticky mixture
Step 6: At this stage, turn off the heat and transfer the mixture to another bowl to cool
Step 7: Once cool divide the mixture into 10-15 equal portions
Step 8: This will be the sweet filling for the rice wrapperMethod for the Lentil Filling (Uppu Kozhukattai)Soak the urad dal in 2 cups of water for about 30 minutes
Step 9: Drain the water completely
Step 10: Combine the dal, green chillies, ginger, salt and asafoetida powder and blend into a coarse batter
Step 11: Place the batter in steamer plates or idli plates and steam for about 10 minutes until cooked (insert a knife in the center and it should come out clean)
Step 12: Remove from the steamer and allow it to cool
Step 13: Once partially cool, cut into pieces crumble the steamed lentils until there are no lumps
Step 14: Heat oil in a heavy bottomed pan; add the mustard seeds and allow it to crackle
Step 15: Stir in the crumbled steamed lentils into the seasoning and saute for a few minutes until well combined
Step 16: Allow the lentils to cool
Step 17: Once cool divide the lentils into 10-15 oval shaped portions and keep aside
Step 18: This will be the savory filling for the rice wrapperMethod To Make KozhukattaiSoak the rice in 3 cups of hot water for about 30 minutes
Step 19: Blend into a fine batter
Step 20: Once blended, stir in the milk, oil and salt to make a thin batter
Step 21: Pour the batter into a heavy bottomed sauce pan and turn on heat to medium
Step 22: Stir continuously until the batter becomes thick and leaves the sides of the pan
Step 23: The process takes between 15 to 20 minutes for the batter to getting into a dough like mixture
Step 24: It is very important not to let go of the mixture even for a second without stirring, as it will form lumps
Step 25: To make a smooth wrapper we need to have a dough without any lumps
Step 26: Test for doneness: Hold the latter with the cooked batter and it should not fall off
Step 27: This means the dough for the wrapper is ready
Step 28: Turn of heat and transfer the rice dough into another container
Step 29: Cover with a wet muslin cloth and keep warm
Step 30: Method for Making the Rice Dumplings with the Filling and WrapperWith a little sesame oil in a cup, smear the oil in your hands and knead the dough well to remove any lumps
Step 31: At all times make sure keep the dough covered with a wet muslin cloth to prevent the dough from drying out
Step 32: Note: The sweet fillings are made a round shape with a pointed top and the savory lentil fillings are made in a boat shape/Oval
Step 33: Take a lemon size portion of the dough, make into a ball and press the dough in the palm of your hands to make a flat dough, cup your palms a bit so it forms a depression in the center
Step 34: Place the jaggery filling in the center and bring the edges of the dough together to the center with a pointed top as shown in the image above
Step 35: Continue the similar process with the remaining portions of the dough and coconut fillingMake the wrapper for the lentil dough in a oval flat shape, cup your palms and place the lentil filling inside and bring the edges together
Step 36: Continue the similar process with the remaining portions of the dough and lentil filling
Step 37: Note: Dont make the dough too thin, the filling could come out when you try to wrap it
Step 38: Note: Keep dipping and smearing your fingers and palms with sesame oil when you handle a new portion of the dough
Step 39: This will prevent the dough from sticking to your handsPrepare the steamer filled with water
Step 40: Place the filled dumplings in the steamer plate and into the steamer
Step 41: Steam for about 10 minutes until the dumplings look shiny and smooth
Step 42: You will also notice that if it is not cooked, the rice wrapper will be sticky
Step 43: Remove from the steamer and steam the rest of the batches of filled dumplings
Step 44: Once they are steamed, the Kozhukattai (Ukadiche Modaks) are ready for an offering to god for the festival of Ganesh Chaturthi
Step 45: You can also have this steamed dumpling as your Tea TIme Snack
Step 46: You can refrigerate Kozhukattai (Ukadiche Modaks) and warm them in a steamer or microwave when you are ready to serve