After two deep fried snacks, let us have a look at a healthy steam cooked snack which is so tasty. I have tasted these kozhukattai near Meenakshi Amman temple. After the traffic was stopped on the four streets surrounding the temple, it has become a great place to go by walk. Without traffic, it is so nice to go round the temple. While going round, there are places where we can sit and take rest. Only on those four streets around the temple, the weather is so pleasant and the wind from all the trees makes you forget all the worries. We always go during evenings, and even if we don’t go inside the temple, we always sit on the pavement enjoying the weather. There are so many vendors, mostly aged persons selling kozhukattai, poli and sundal. Enjoying it while sitting there below the gopuram is a nice experience.
Usually Kozhukattai is made with rice flour, jaggery and coconut. But as I have reduced my rice usage, I used jowar/ cholam instead. I have already posted the recipe for cholam puttu flour ( click on name for method) which can be easily made at home. If you want, you can make it with rice flour made at home. During thiruvizha at our aunt’s place, they make this kozhukattai as part of celebrations. First day, it is made as maavilakku maavu in which diyas are made and the next day the same maavu is stream cooked and made into kozhukattais. They say that this stays good even for a week if stored perfectly. But I haven’t tried storing it for such a long time though. Making this took me back to those days when we were kids and enjoyed the festival at aunt’s place. The amount of jaggery can be varied according to your taste.
Cholam / Jowar Flour – 1 cup
Grated Coconut-1/3 cup
Cardamom Powder-1/4 tsp
Grated Jaggery/ Vellam -1/2 – 3/4 cup
Cardamom Powder-1/4 tsp
In a bowl mix together cholam flour, coconut and cardamom powder.
In another bowl mix a little water to jaggery and bring it to boil. It should be roughly 1 cup of liquid. If needed add some extra water.
Once it starts boiling and the jaggery is completely dissolved, Pass it through a metal sieve into the flour.
Reserve about quarter cup of the syrup.
Mix the flour and make a smooth dough. If it is dry, add some syrup.
Pinch small portions of the dough and press it in your palm.
Arrange them in a steaming basket and steam cook them for 10-15 minutes.
The kozhukattais must be firm to touch.
Remove from the basket, and serve it hot or at room temperature.