Kara kozhukattai / Savoury modak

Kara kozhukattai is a family recipe. We make this every Ganesha Chaturti. I make this using Idiyappam flour, which my mother used to prepare and send it to me. This flour is not made in machines, as in the cities, but is made the traditional way using the pestle and mortar. My native Sedapatty is a beautiful small village near Madurai. My parents stay there. We have house helps who help my mom in preparing the idiyappam flour. Whatever we make using this traditional flour, is full of fresh aroma and flavour.

Kara kozhukattai is a very easy traditional dish. The whole process takes no more than half an hour. This dish is a very healthy one. It is not necessary that it should be made only on occasions, you can also make it as an evening snack for your kids or also send it to school as short break. You can experiment with the shape of the kozhukattais. You can roll them into balls or press it between your fingers to make the pidi kozhukattai. I personal feel the ball shaped ones look great. So I have highlighted them in the pic and side lined the pidi kozhukattais 😉. So this Ganesh Chaturti, make these kara kozhukattais along with the sweet ones to cheer up our dhondhi ganesha 😍. 

Preparation time: 5minutes|Cooking time: 20 minutes
Cuisine: South Indian| Course: Snacks/Break fast

Ingredients:

Idiyappam flour- ½ cup

Grated coconut- 2 tblsp

Salt- as needed

Water- ¾ th cup

For seasoning:

Oil- 1 tblsp

Mustard seeds- ½ tsp

Urad dal- ½ tsp

Bengal gram dal- ½ tsp

Red chilies-2(cut into small pieces)

Curry leaves-a few

Asafoetida- a pinch

Method:

1.      Heat oil in a kadai. Add mustard seeds, urad dal and Bengal gram dal.

2.      When it splutters, add curry leaves, asafoetida and finely cut red chillies.

3.      Now add water. When it starts boiling, add the grated coconut and salt.

4.      Then immediately put the flame to low and start adding the flour. While adding the flour, make sure to keep stirring continuously.

5.      It will become thick like dough. Close with a lid and keep in low flame for 3 to 4 minutes.

6.      Then switch off flame and transfer it to a plate.

7.      When it becomes warm enough to handle, take small quantities and make balls or oval shapes as per your choice.

8.      Grease the idly plate with oil and arrange all the shaped kozhukattais on it.

9.      Steam for 10 to 15 minutes.

10.   Serve with chutney of your choice.

Notes:

·        I have used homemade idiyappam flour. If you don’t have it, use idiyappam flour which is available is stores. Better to use idiyappam flour, rather than plain rice flour.

·        Usage of water depends on the quality of flour. You can use ¾ cup to 1 cup of water for ½ cup of flour.

·        While cooking the dough over the  stove, if you feel water is too much sprinkle a little flour. On the other hand if it seems dry, sprinkle some water and a little bit of oil to make it ok.

·        Always keep the dough covered with a damp cloth to prevent it from becoming dry.

Step by step pictures

 heat oil in a kadai

add mustard seeds, urad dal and bengal gram dal

 when it splutters add red chilies,

curry leaves and asafoetida

 add water

 when it starts boiling,

add grated coconut and salt

immediately put the flame to low

start adding the idiyappam flour slowly.

keep stirring while you add the flour 

 within a minute or two it will turn into 

dough like consistency

 keep it covered for two to three minutes

let it be in low flame only

 switch off flameo

transfer the dough to a plate

 grease your hands with oil

make shapes of your choice 

 grease the idly plate

arrange the shaped kozhukattais on it

steam it for 10 to 15 minutes

or until the kozhukattais are cooked

serve it hot with chutney