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SUPER SOFT KOZHUKATTAI|OSHANA SPECIAL KOZHUKATTA|KERALA SOFT KOZHUKATTA|സോഫ്റ്റ് കൊഴുക്കട്ട|PANACH
Super soft Oshana special kozukattai .Kerala style soft kozhukatta. kozhukattai is a sweet of steamed dumplings made with rice flour dough and stuffed with a filling of coconut and jaggery.Kozhukatta Saniyarzhcha special soft kozhukatta .You can learn how to make a very soft and delicious kozhukattai with tips.How to make kozhukattai soft.How to make kozhukattai in Kerala style. I am giving many tips for making this soft kozhukattai.
Oshana Saturday is nearby.It's the day we make kozhkkattai. Associated with Easter 50 days lent.That Saturday is also known as Oshana shaniyazhcha, Lazarus shaniyazhcha ,Lazarus Saturday, and kozhukkatta shaniyazhcha.There is one symbolism connect with kozhukattai.This is the day when Jesus Christ raised Lazarus from dead.Kozhukattai was one of the favorite food of Jesus Christ.
The Lazarus family prepared Kozhukattai and Jesus Christ had kozhukattai with Lazarus family.So on Oshana Saturday, this same dish is prepared by the Christians of Kerala in honor of this event.In other parts of India, it is called Modak.
Ingredients
roasted rice flour 1 cup (250 ml cup measurement) 150 to 160gm
water 1 1/2 cup (375 ml)
jaggery 100 gm
water 1/2 cup (125 ml)
Shredded coconut 1 1/4 cup ( 125 gm)
cardamom powder 3/4 to 1 teaspoon
semi thick coconut milk 1/2 cup
semi thick coconut milk 1 to 2 cups
Method
Put jaggery in a pan,add cup water.Keep the pan on medium flame and melt the jaggery.Strain the jaggery syrup into a pan.Add grated coconut,cook this on a low flame. Keep on stirring.Add 1/2 teaspoon cardamom powder.Keep on stiring till the jaggery syrup dries up.The filling should be very soft. Do not overcook. Add 1/4 teaspoon of cardamom powder and mix well.Switch off the flame. Transfer this filling to a plate. Let it cool completely.
Boil 1 1/2 cup water. Add salt.Once it has come to a full boil add 1 cup roasted fine rice powder .Quickly begin to stir till all the rice flour is mixed with the water.Switch off the flame and mix it very well.Transfer this kozhukattai dough into a bowl.
If the dough is warm or slightly hot then begin to knead just like pidi and chapatti.Knead to a smooth and soft dough.
Make equal 8 balls from this dough.Make smooth balls without any cracks.
You have to make the same number of balls of filling as the kozhukattai dough.Make sure the filling has cooled down completely before making kozhukattai.make sure the filling is firm so that it doesn't crumble. Just squeeze every filling ball but not too firmly, where you lose the syrup
Take 1/4 cup coconut milk.Dip your fingers into coconut milk before making kozhukattai shape.This is a tip. This process will prevent the kozhukattai dough from sticking and shaping perfectly.This is my Sister in law's tip.Try to make all the thick parts of the shell of kozhukattai dough into a thin dough.Frequently dip your fingers in coconut milk.The kozhukkattai shell has to be even and of the same thickness.
Now keep filling in the shell and close it.Try to make all the thick parts of the dough into a thin dough.Gently roll again into a ball.
Pour 2 cups of coconut milk into a bowl.Now put the kozhukattai into the coconut milk, until the next kozhukattai is ready.This will ensure the soft kozhukattai.The kozhukattai has to be completely immersed in the coconut milk.This is the tip for making super soft kozhukattai .Make other kozhukkatta with same process.Now take the 1st kozhukattai from the coconut milk and move it into a plate.Now put the second kozhukattai into the coconut milk. Repeat the process.Prepare all kozhukkttas.
Boil the water for steaming the kozhukattai.Place the kozhukattai in the steamer.Cover and cook on high flame for 3 minutes, and reduce to low flame and steam the kozhukattai for 15 minutes .After 15 minutes, turn off the heat and open the cover. Do not take out the kozhukkattai immediately after opening it.Because it is so soft it has a chance to break if we take it quickly. Leave it open for 2 to 3 minutes. after 3 minutes take it out.
This kozhukkattai is very soft. This kozhukkattai is not very sweet.The filling of this kozhukkatai, as well as the outer cover, is nice and soft.
TIP The next day if you have leftover kozhukkattai , put it in coconut milk for 1 or 2 minutes and then steam it. Then it will be soft.
The inderi appam made by Thrissur Christian families on mid lent Wednesday.Paathi nombu Inderi Appam.Paathi nombu means midlent Wednesday. Christians observe the Great Lent during the 50 days prior to Easter. The 25th day of the great lent is known as mid lent Wednesday. This is shallow fried Inderi/indari /Indri/Inri appam. Thrissur style indri appam is yellow in color.
Ingredients
roasted appam rice powder 1 cup
uzhunnu /urad dal 1/3 cup
coconut oil 1/4 cup
chopped coconut pieces 1/2 coconut
chopped cheriya ulli (shallots)250gms
chopped curry leaves 3 stem
jeerakam (cumin seeds)1 1/2 teaspoon
pepper 3/4 teaspoon (optional)
garlic cloves 5
turmeric powder 1 teaspoon
salt
coconut shredded 1 cup
water
coconut oil for frying appam
Method
Soak the urad dal in water for 2 hours. Heat coconut oil .Fry coconut pieces until golden color. Transfer the fried coconut pieces to a plate.Fry chopped shallots in the remaining coconut oil.Transfer to a plate.Fry chopped curry leaves.
After 2 hours, wash the soaked urad dal and add little water and grind .Add 1 or 2 tablespoons of water to cumin seeds, garlic, and pepper and grind to a smooth paste.
Pour ground urad dal into a bowl. Addroasted rice powder,Add the paste of cumin seeds, pepper, and garlic,add fried shallots and curry leaves,fried coconut pieces,grated coconut, salt,turmeric powder and water . Mix well.Add some water to the mixie jar which we ground urad dal and add to this.Mix well.Cover and keep the batter aside for 1/2 an hour.
Keep aside 2 to 3 tablespoons of each fried coconut and shallots for later use.
After 1/2 an hour. Mix the batter well. Heat palappam chatti.Add 1 or 2 tablespoons of coconut oil to a palappam chatti.Pour 1 or 2 ladles of appam batter. Sprinkle fried coconut and shallots on top of the appam.
Cover and cook on low flame. Flip the appam after a few minutes.
Pour coconut oil on side of the appam. Shallow fry the appam until cook and crispy.
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