Rice flour-1 cup
Coconut Oil or ghee -1tsp
For the filling
Ghee-1 tsp (opt)
First we will prepare the filling ..
In a pan add 1cup of water and jaggery ..
Let it melt and boil for 10 minutes in medium heat ..
Then strain and keep aside ..
Heat a non stick pan and add grated coconut along with ghee (if u r using ) Saute till the raw smell goes ..
Add cardamom powder and mix well..
Now add melted jaggery to this coconut and mix well and sauté till the coconut absorbs jaggery and become a nice thick mix.. Then transfer to a plate and allow to cool…
(Don’t cook the coconut and jaggery for too long ,if so it will become very dry and hard )
Now boil water by adding salt and oil or ghee ..
Then to the boiling water slowly add roasted fine rice flour..
Here I used double horse pathiri powder ..
Switch off the gas and mix well .. If u find the water is less then add little hot water to get the right consistency ..
Transfer to a big bowl and mix well with a fork or spoon ..
Close the bowl for 5 minutes .. Then knead well with greased hand to a soft dough …
Add water in the idly steamer and allow to boil ..
In the second layer of the steamer (where u see many holes through which the steam comes )place a aluminium foil and make holes with a fork to avoid sticking the kozhukkatta in the steamer …
I made this kozhukkatta using a mould ..
Its very easy to get even shape and very soft too…
Its available in the supermarket ..
Ask them for Modak moulds ..
Take the mould close it and through the hole ,place gooseberry sized dough and with the wet finger press evenly all over the mould wall ..
Then to this fill 1tbsp of coconut mix and close the bottom with a small portion of dough ..
Open the mould and take out the kozhukkatta …
Do the same procedure to make the rest ..
If u don’t have a mould then With wet hands, take a lime-sized portion of the dough, form a ball by greasing your hands with the ghee or oil and flatten on your palm .
Make sure its not too thin.Place the filling in the centre ..
and cover the filing as we do for stuffed paratha ..
Then place the modak in the steamer (on top of foil paper ) and close the lid..
Steam it for 10 minutes in high flame .. Then transfer to a serving plate and enjoy ……
Can add dry ginger powder,roasted cashew nuts and raisins for a different taste .. If u want u can substitute with sugar .. Some times when i am not lazy, add 1/4 cup of coconut milk to the boiling water to get a softer dough .. 😉