In preparing Purana kozhukattai, the outer dough plays an important role. The dough should be soft, lump-free, and pliable. I have shown here 3 different ways of preparing the outer dough. All methods are easy and foolproof. Even a novice can prepare this without any hassle.
Whichever method is easy, you can follow that method. I have used store-bought idiyappam flour in preparing this outer dough. You can even use homemade rice flour for this recipe. You can even soak the rice and grind it to a smooth paste and make the dough. But the one which I have shown here is the easiest method of all.
All 3 methods give the soft dough. For preparing rice dough either you can use a cup of boiling water or a cup of hot milk or half of the boiling water and half of the hot milk. Milk enhances the taste of the kozhukattai. By using this method, kozhukattai stays soft for even 2 to 3 days. Now let us see how to prepare this recipe.
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- 1/2 cup Rice flour idiyappam flour
- 1 pinch salt
- 1/2 tsp Sesame Oil
- 1 cup Water
- In a bowl, add rice flour, salt, sesame oil and give a quick mix. To this, add boiling water gradually and mix with a spatula. Close the lid and keep for 5 mins.
- When the dough is warm enough to handle, apply oil to your palm and need the dough thoroughly. There should be no lumps and cracks at this stage. The dough should be soft and pliable.
- Close the dough with a damp cloth, so that the dough doesn't dry. Soft dough is ready.
- In a pan, add water, salt, sesame oil and bring it to a rolling boil. Now turn the flame to low. Add the dough gradually and mix it thoroughly until it forms a soft dough. Switch off the flame. Close it and keep it for 5 mins.
- When the dough is warm enough to handle, apply oil to your palm and need the dough thoroughly. There should be no lumps and cracks at this stage. The dough should be soft and pliable.
- Close the dough with a damp cloth, so that the dough doesn't dry. Soft dough is ready.
- In a bowl, add rice flour, salt, sesame oil, room temperature water, and mix all thoroughly without any lumps.
- heat a pan, and add the prepared batter. Keep the flame low. Now mix and cook until the softball is formed. Switch off the flame. Close it and keep it for 5 mins.
- When the dough is warm enough to handle, apply oil to your palm and need the dough thoroughly. There should be no lumps and cracks at this stage. The dough should be soft and pliable.
- Close the dough with a damp cloth, so that the dough doesn't dry. Soft dough is ready.
- I have used store-bought idiyappam flour. Use any branded rice flour.
- For all the 3 methods, the ingredients are the same.
- All 3 methods give the soft dough.
- For preparing rice dough either you can use a cup of boiling water or a cup of hot milk or half of the boiling water and half of the hot milk.
The soft and pliable dough is ready to prepare kozhukattai/modak.
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