It is the main dish offered to Lord Ganesh on Vinayagar Chathurthi festival day.

Rice flour is made for this kozhakattai by soaking rice for 2 hours, spreading in a kitchen towel,  powdering in mixie, sieving, again powdering the residual and so on till a fine powder is made.

However, those who don’t have time and patience to do that can very well use ready made rice flour.

sweet kozhakattai-1 sweet kozhakattai-2 salt kozhakattai-1 salt kozhakattai-2 salt kozhakattai-3


For outer cover:

     Rice flour                        1 cup

     Salt                                    small pinch

     Gingelly oil                     ½ spoon

For pooranam:

     Coconut                          1 cup

     Jaggery                           1 or ¾ cup

     Elachi                                4


For pooranam:
  • Boil jaggery, filter out impurities, again boil filtered water for one string consistency.
  • Add coconut,  crushed elachi and keep stirring till it reaches a consistency of making balls.
For outer cover:
  • Add 1 ½ cups of water in another kadai, allow to boil.
  • Add a pinch of salt and half spoon of gingelly oil.
  • Switch off and transfer the rice flour little by little, but fast, keep stirring continuously.
  • Now, rice batter to use as outer coating is ready.
  • Make balls of pooranam.
  • Make balls of rice flour dough(slightly bigger than pooranam balls) flatten it and keep pooranam ball inside and close it-see pic. 
  • Steam for  5 minutes and take out.


For outer cover:

    same as above

For pooranam:

Urad dal                               1 cup

Green chilly                        2 

Red chilly                             1 (big)

Salt                                         as required

Hing                                       liberal pinch

Cooking oil                        2 tbsp

Mustard                               1 spoon

Curry leaf                            1 strip


For pooranam:
  • Soak urad dal for an hour, drain water completely, grind coarse with other items(leaving back oil, mustard and curry leaves).
  • Make idlies out of this batter-see pic.  
  • Break them once it is warm.
  • Heat oil in kadai, add mustard, curry leaves and the broken idlies.
  • Mix and sauté well for 3 to 4 minutes.
Method For outer cover & Kozhakattai:

Same method as for sweet kozhakattai, but keep a spoon of salt pooranam in place of  sweet poornam balls.











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