Thengai Poornam Kozhukattai & Uppu Kozhukattai Recipe

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