Thursday, September 1, 2016

Millet Kozhukattai With Date Almond Filling, Millet Modaks With Date Badam Filling


          Ganesh/Vinayagar Chaturthi is just 3 days away and I see so many varieties of Kozhukattais in many blogs. Usually I make kozhukattais with paruppu-thengai-vellam pooranam/filling and sundal on Vinayagar Chathurthi, but this time I wanted to try out a different filling. For today's kozhukattais, I have use date-almond-coconut filling and I have also used millet flour instead of rice flour for the outer layer. Also, there is no added sugar in the filling, so this is very healthy too. I have used varagu flour/kodo millet flour, the outer layer came out really good, do give this a try and enjoy these healthy and delicious kozhukattais..

Need To Have
For The Outer Layer

  • Varagu Flour/Kodo Millet Flour - 1/2 cup
  • Sesame Oil - 1/2 teaspoon
  • Salt - a pinch

For The Filling

  • Dates - 12
  • Almonds - 10
  • Grated Coconut - 1/4 cup
  • Elaichi/Cardamom - 1

Method


          Boil 1 cup of water, salt and the sesame oil, mix a teaspoon of flour to 1 tablespoon of water and add it to the boiling water. Reduce the heat and add the remaining flour and leave it undisturbed for 15 minutes, the water should be boiling very mildly.


          After 15 minutes, using a wooden ladle, mix vigorously, till everything comes together and you should be able to roll out balls. Remove, cover and leave till it becomes bearably hot.


          Chop the almonds and the dates and mix it with the coconut and cardamom ( powder the inner pods and use ) and keep.


          Divide the outer-layer dough and the filling into 12 portions.


          Then greasing your fingers with a little oil, take a ball of the outer layer, flatten it out, the edges should be thinner than the center. Place the filling, then close it carefully and shape it as shown in the picture. Once you shape it, using the edge of your thumb or a thin stick, mark the ridges. Repeat with the other balls.


          Keep both the dough balls and the shaped kozhukattais/dumplings covered till you steam them. Once a batch is done, steam it for 5 to 7 minutes and remove. Serve them warm or at room temperature.


Other Kozhukattai Recipes
Paruppu-Thengai Poorana Kozhukattai
Ulundu Purana Kozhukattai, Urad Dal Kozhukattai
Ammini Kozhukattai With Avarekalu

Note
You can use the modak/kozhukattai molds for shaping them.
For the above quantity, we get 12 small modaks.
You can use other millet flours like saamai/little millet or kuthiraivali/barnyard millet.
If you follow the above method to make the outer dough, it comes out soft.
The filling is not very sweet but if you want it more sweeter, add a little jaggery.
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4 comments:

  1. Delicious kozhukattai!! Dates and almonds makes interesting filling! Very nutritious too..

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  2. looks yum! I did it with mixed millet flour too.. I find outskin bit sweeter

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  3. Love modaks and your filling sounds super yummy. Dates and almonds make an awesome pairing.

    ReplyDelete
  4. yummy modaks with rich filling!!

    ReplyDelete