Cody Casey
Ekozhukottai, also known as idli, can be made without a traditional idli pan. While idli plates have small holes in the bottom to allow steam to fluff up the idli, there are alternative methods to achieve this. One option is to use an egg poaching pan or egg poaching cups, which will produce similarly satisfactory results. Another method is to steam the batter in a sheet pan or any steamer container, similar to how dhoklas are made, and then cut it into slices. Additionally, you can use a microwave-proof bowl greased with oil, fill it with batter, and invert the bowl onto a serving plate to create a soft idli.
| Characteristics | Values |
|---|---|
| Ingredients | Raw rice, rice flour, grated coconut, jaggery, chakkavaratti, mustard seeds, urad dal, curry leaves, asafoetida, green chillies, salt, sesame oil, ghee, milk |
| Tools | Pan, blender, moulds, wok, heavy-bottomed pan, steamer, idli plates, idiyappam maker |
| Techniques | Powdering, blending, frying, steaming, kneading, stirring, grinding |
| Consistency | Smooth, soft, non-sticky dough |
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What You'll Learn
Make the kozhukottai dough with rice flour and water
To make the kozhukottai dough, you will need rice flour and water. You can use either homemade or store-bought rice flour. If you are making your own, wash and soak raw rice for around three hours, then drain the water and grind the rice into a fine paste, adding a little water as you go.
There are two methods for making the dough. The first method involves adding boiling water to the flour. This works best with homemade rice flour or idiyappam flour. You will need to add enough water to form a non-sticky dough, so keep adding a little at a time and mixing until the dough forms. Keep the dough covered with a layer of oil to prevent it from drying out.
The second method is more accurate in terms of water measurement. First, mix the rice flour with salt, oil, and water, whisking well to avoid lumps. Then, place the mixture on the stove and cook, stirring continuously, until it forms a dough.
The dough should be soft and flexible, and you should be able to form shapes without it breaking. If the dough is too dry and breaks easily, sprinkle a little water over it and mix well.
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Prepare the filling with coconut and jaggery
To prepare the filling for kozhukattai, also known as kolukattai, you will need fresh coconut, jaggery powder or grated jaggery, and ghee or oil. Some recipes also call for cardamom powder, nutmeg powder, poppy seeds, sesame seeds, cumin seeds, ground ginger, cinnamon, and cloves.
Grate or shred 1.5 cups of fresh coconut. If you are using frozen grated coconut, let it thaw before measuring. You can also use coconut milk to adjust the consistency of the dough.
Next, melt the jaggery. In a skillet or heavy kadai (wok) on medium heat, add the jaggery with 2 tablespoons of water. After about a minute, the jaggery will dissolve and start to bubble. You can also melt the jaggery with 1/4 cup of water and strain the mixture before adding the coconut.
Once the jaggery has melted, add the coconut and mix well. Add 1/2 teaspoon of ghee or oil and stir to combine. Continue cooking the mixture on low to medium-low heat, stirring frequently, until the moisture from the jaggery begins to dry. Be careful not to overcook the mixture, as the jaggery will harden.
At this point, you can add spices to the filling. Common spices used include cardamom powder, freshly ground green cardamom, cumin seeds, and ground ginger. You can also add nutmeg powder, poppy seeds, or sesame seeds for a unique flavour. Mix the spices into the coconut-jaggery mixture and cook for a few more minutes.
Once the filling is cooked to your desired consistency, remove it from the heat and let it cool. The mixture will thicken as it cools. If there is any excess moisture in the filling, you can add a small amount of rice flour to absorb it.
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Grease the moulds or your palms with oil
To make ekozhukottai, you will need to grease the moulds or your palms with oil. This is an important step to ensure that the ekozhukottai can be easily removed from the moulds without sticking or tearing. Here are some tips and instructions for greasing the moulds or palms:
If you are using moulds, you can use a variety of oils such as corn oil, sunflower oil, sesame oil, or any other cooking oil you have on hand. You only need a small amount of oil, just enough to coat the surface of the moulds lightly. One technique is to pour a few drops of oil into the mould and quickly spread it around with your fingers or a brush to ensure even coverage. You can also mix the oil with a few drops of water, which can help with the spreading and ensure a thin layer of oil is coating the mould.
If you are using your palms to shape the ekozhukottai, you can also grease them with oil. Take a small amount of oil and rub it between your palms and fingers until they are lightly coated. This will help prevent the dough from sticking to your hands as you shape it.
Additionally, it is important to note that the temperature of the ekozhukottai when removing them from the moulds can impact their texture. If they are too hot, they may crumble or fall apart. Therefore, it is recommended to let them cool down slightly before removing them from the moulds.
When using moulds, it is also essential to consider the type of mould and the presence of holes. Traditional idli moulds have small holes at the bottom to allow steam to "fluff up" the idli. If you are using an alternative mould, such as an egg poaching pan or muffin pan, ensure that it has similar holes to allow for proper steaming and fluffiness.
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Shape the sweets by hand or with moulds
Kozhukottai, also known as Kozhukatta, is a popular South Indian dumpling made from rice flour and filled with grated coconut, jaggery, or chakkavaratti. While shaping the sweets, you have the option to either use your hands or moulds.
If you choose to shape the sweets by hand, flatten a ball of the rice flour mixture and place the coconut-jaggery filling in the centre. Then, make small pleats and bring all the edges together, joining them neatly.
On the other hand, if you prefer using moulds, you can find a wide range of creative designs available for purchase. These moulds are easy to use and can help you craft the sweets into various innovative shapes. Simply prepare the sweets using the moulds, then grease a pan with ghee or oil before placing the sweets on it.
Both methods of shaping the sweets are acceptable, and you can choose the one that suits you best.
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Steam the kozhukottai in a pan or steamer
To steam kozhukottai in a pan or steamer, first grease a pan with ghee or oil. You can also line the pan with banana leaves or turmeric leaves. Place the kozhukottai on the pan, ensuring they don't touch each other. If you're using a medium-sized pan, you may need to use two pans. Cover the pan with a moist muslin or cotton napkin before steaming.
Next, prepare a large pot with a stand or rack and add 2.5 cups of water. Bring the water to a boil. Then, using tongs, carefully place the pan containing the kozhukottai into the pot. Steam for 10 to 15 minutes on medium-low to medium heat. You can also use a steamer basket in an idli cooker or electric rice cooker for 15 to 20 minutes.
After steaming, remove the lid and carefully take out the pans using tongs. Let the kozhukottai cool down and become warm before serving. You can drizzle ghee on top before offering them as a sweet treat to Lord Ganesha, as kozhukottai is one of his favourite sweets.
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Frequently asked questions
You can use a microwave-proof bowl, an egg poaching pan, or a small regular pan. You could also try making moulds out of aluminium foil, or use a cupcake tray/moulds, muffin pans, or a sieve with a moist muslin cloth.
Grease a microwave-proof bowl with oil and pour batter to 3/4 of the bowl. Invert the bowl onto a serving plate and serve.
You can make them in a pan similar to how dhokla is made and then slice them. You can also use a small regular pan and make them like thick pancakes, cooking with a generous amount of oil or ghee.
