Once it is cool enough to touch knead well and make soft dough and set aside.
When you are ready to make sweet kozhukattai, divide rice dough into 9 equal pieces and gradually make thin disc with center being thicker and sides get thinner. Use water and oil to rub hand to prevent dough from sticking. Once it is 2.5 to 3 inches disc then places the filling and cover completely and makes a ball. Finish the rest of the dough in the same way.
Place a steamer with water in stove, I used steamer. When waters starts boiling place the sweet kozhukattai you made earlier in upper rack, cover and steam it for 15 minutes or until the surface become shiny.
Inippu Kozhukattai / Ukadiche Modak / Steamed rice dumpling with sweet filling
Ingredients
- For cover
- 1 Cup rice flour
- 1/4 teaspoon salt
- 3/4 Cup Boiling Water
- 2 teaspoon + 1 tablespoon of coconut oil
- For filling
- 1 ½ cup freshly grated coconut
- 1/2 cup Jaggery
- 3 cardamom crushed
- 1/2 tablespoon poppy seeds
Instructions
- or filling
- Lightly roast poppy seeds for about 2 minutes and set aside.
- Heat jaggery in a sauce pot with ¼ cup and once it is melted strain jaggery water for impurities. Bring back to heat once again when water starts of dries up add coconut cook until they become thick mass. It took about 5 minutes.
- Add crushed cardamom and roasted poppy seeds switch off the flame and set aside.
- Divide the sweet filling into 9 equal pieces and roll them into balls.
- For cover
- Heat 3/4 cup water in saucepan and when it starts boiling add 2 teaspoon of oil, salt and rice flour, mix everything and remove from fire.
- Once it is cool enough to touch knead well and make soft dough and set aside.
- When you are ready to make sweet kozhukattai, divide rice dough into 9 equal pieces and gradually make thin disc with center being thicker and sides get thinner. Use water and oil to rub hand to prevent dough from sticking. Once it is 2.5 to 3 inches disc then places the filling and cover completely and makes a ball. Finish the rest of the dough in the same way.
- Place a steamer with water in stove, I used Idly steamer. When waters starts boiling place the sweet kozhukattai you made earlier in upper rack, cover and steam it for 15 minutes or until the surface become shiny.
Notes
Nutrition
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Super delish…love it!!
Very yumm & cute kozhukattai!!
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Delicious kozhukatta my family favourite
looks amazing… adding poppy seeds is very new to me..
Lovely and perfect looking modak’s Swathi… wish i can try them, great that you have not used a cup to shape them and still they look perfect
Priya
Cook like Priya
Delicious & tasty. Nice presentation.
First of all I like this new header of your blog, simply nice one. Kozhukattai looks fabulous dear. Wish to grab few right now….
Today’s recipe:
http://sanolisrecipies.blogspot.com/2012/09/murg-makhani.html
I could have these everyday – then I’d start having a belly like Ganesha too (lol) – We must give credit to Ganesha for having impeccable taste in food – Looks super inviting Swati 🙂
Looks delicious..Something to try..
Delicious! I like very much.
Buen día
Wow Swathi,great filling,adding poppy seeds sounds interesting,
you have made it perfectly dear..love the shape.
I have seen quite a bit of modak recipes in past 3-4 days but this one look slightly different. I love the roasted taste of poppy seeds.
Delicious Kozhakattais Swathi…Even My MIL, tells, that filling should be much more than the outer covering, I guess we are yet to master the art of making kozhakattais 🙁
Delicious Kozhakattai Swathi…Nice filling
You make them look so simple and lovely. Love your new blog look.
Looks yum!
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Wow, reminds me of those my mum makes, something similar. I am crazing to have one of these since its been such a long time I eat.
super delicious and inviting..
Swathi, I know I would really enjoy this lovely dessert! We also have something similar – glutinous rice balls with peanut fillings, similar to what you made… and its delicious. Would love to try your version of this.
very nice ganesha picture. good step by step pics,using poppy seeds for the filling is new to me. They have come out so well
Lord Ganesha is one of my most loved my friend, you celebrate this holiday perfectly 🙂
Cheers
Choc Chip Uru
Delicious and perfect offering to the Lord Ganesha in form of Kozukuttais. Delighted to read your blog.
Deepa
love this. looks wonderful.
Looks superb. Love to have these any day.
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Amazing! Love the way you put these together and showed the step by step photos! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
What delicious treats Swathi! I love the coconut poppy seed filling! Loved hearing the traditions behind it too.
They sure look beautiful to me! I love how your daughter eats them…too cute 🙂
I just learned something about the Hindu culture. I didn’t know about the many Gods and that people chose the one they prayed to. Very interesting! What a sweet little treat! I’m like your princess and would probably eat the sweet middle,but then I would eat the outside as well. 🙂
Love this..Looks delicious dear…
Very neat, I’d like to try them 🙂 Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 See you next Friday! Cindy from vegetarianmamma.com
This looks delicious! I love hearing the stories behind the recipes you share!
It’s interesting to learn more about the Hindu culture, Swathi, and these sweets sound really delicious. Thank you for sharing them with us at The Gallery of Favorites!