Secrets of Traditional Kolukattai Maavu: A Step-by-Step Tutorial

Are you a fan of South Indian cuisine? In this step-by-step tutorial, we share the secrets of making traditional kozhukattai with Kozhukattai Maavu.

Kozhukattai, also spelt kolukattai, is a steamed dumpling made from rice flour, often filled with jaggery and coconut. It is prepared during festivals like Vinayagar Chathurthi and offered as a special treat to Lord Ganesha.

This tutorial guides you through each step, from preparing the dough to shaping the dumplings and steaming them to perfection. We also share tips and tricks to help you get the right texture and flavour.

Ingredients you'll need

For the outer dough:

1. 1 cup of Annam's Kozhukattai Maavu (made from raw rice and parboiled rice)
2. About 1¼ cups of boiling water
3. A pinch of salt
4. 1 tablespoon of gingelly oil, plus a little ghee for greasing

For the sweet filling (pooranam):

1. ½ cup of jaggery
2. 1 cup of freshly grated coconut
3. A pinch of cardamom powder
4. 1–2 teaspoons of ghee

Step-by-step process

1. Make the dough: add the salt and gingelly oil to the Kozhukattai Maavu. Gradually pour in the boiling water, mixing with a spoon. When it is cool enough to handle, knead into a soft, smooth dough that is not sticky. Cover and rest for 30 minutes.
2. Make the filling: melt the jaggery with a little water over low heat and strain it. Add the grated coconut and cook, stirring, until thick. Add the cardamom powder and ghee, then let it cool.
3. Shape: take a small ball of dough, flatten it into a cup in your palm, place a spoonful of filling in the centre and seal the edges. You can also use a kozhukattai mould.
4. Steam: grease a steamer plate with ghee and arrange the kozhukattai with a little space between them. Steam on medium heat for about 10 minutes, until cooked through.
5. Serve: let them cool slightly and serve warm.

Click here to buy: Annam's Kozhukattai Maavu

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