How to make Kozhukattai dough( Kozhukattai maavu in Tamil) with step by step pictures and video. Dough for kozhukattai outer covering (Mel maavu) can be prepared at home using raw rice or with store bought rice flour / idiyappam flour / Anil Kozhukattai flour (unroasted rice flour).
Kozhukattai made using homemade processed rice flour always gives the best and soft kozhukattai. But many of us like to ease our job by using store bought kozhukattai flour or idiyappam flour. Yes, ready made kozhukattai maavu or idiyappam maavu also gives decent results when compared with the traditional ones.
So I have shared 3 methods of making kozhukattai outer cover using store bought rice flour. You can try any based on your liking. I learnt method 1 & method 2 from my MIL. Method 3 is from my friend Shalini. She also taught me a traditional method of homemade kozhukattai dough. I will share it tomorrow. I personally like method 2 because I follow the same procedure for making idiyappam. So I am used to this method and its more convenient to me.
There are few points you should keep in mind to make soft and crack free kozhukattai. I have shared few tips and tricks to make perfect kozhukattai dough. I have also made a short video on the making of this dough in 3 ways. I hope beginners would find it useful.
North Indian style modak dough differs in method and ratio of water & flour. I will share that post later. Now Lets see how to make kozhukattai maavu using rice flour with step by step pictures and video.
Kozhukattai dough – Kozhukattai maavu in 3 ways
How to make Kozhukattai dough using store bought rice flour
Store bought kozhukattai flour or idiyappam flour – 1 cup ( I used Anil kozhukattai maavu)
Water – as needed ( 1.5 to 1.75 cups)
Salt – 1/2 tsp
Sesame oil or ghee – 1 tsp
Sesame oil – to grease hands
How to make Kozhukattai Maavu in 3 ways
Method 1 : Heat 1.5 cups of water in a bowl adding salt and oil.
When the water roll boil, add the rice flour.Stir without lumps.
Mix well in low flame till its thick.
Dough will be formed.Remove from flame.
Cover till it becomes warm. Remove in a plate and knead with greased hands.
It will become smooth and crack free.Cover with wet cloth and lid till use.
Method 2 : Boil 2 cups of water adding salt & oil/ghee.
Let the water roll boil.Add the required water to 1 cup rice flour, mix well.
Knead when warm. It will become smooth and crackfree.Wrap with wet cloth and cover with lid till use.
Method 3 : Mix 1 cup rice flour and 2 cups of water adding salt & oil/ghee.
Heat a kadai and add the rice flour batter.
Mix till thick in low flame. Knead after it becomes warm.
Wrap the dough with wet cloth and cover with a lid till use.
Kozhukattai dough – Step by step pictures
Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
Method 1: Measure 1 cup of store bought idiyappam flour or kozhukattai flour. Boil 1.5 cups of water in a kadai adding salt and oil/ghee.
Add the rice flour to the water and mix well till it becomes thick and forms a dough. Touch the dough with your fingers to see if its sticky. If its slightly sticky or non-sticky, dough is done.
Switch off the flame, transfer to a plate.Let it become warm enough to handle. Grease the hands with oil and knead the dough for 5 minutes till smooth and crack free.
Wrap the dough with wet cloth and cover it with a lid till use. You can store the dough for 6 to 8 hours without refrigeration.
Method 2: Take 1 cup of rice flour in a plate. Keep aside.
Boil 2 cups of water adding salt and 1 tsp oil/ghee in a wide bowl.
When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
Mix to become thick,non-sticky dough. Transfer to a plate and cover till warm. Knead with greased hands for 5 minutes till smooth and crackfree.
When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
Method 3: Mix 1 cup of rice flour with 2 cups of water and 1/2 tsp salt. Whisk to make a thin batter.Heat 1 tsp ghee in a kadai and add the rice flour batter.
Mix in low flame till it becomes a thick dough.It leaves the pan and becomes a smooth dough. Keep stirring continuously to avoid lumps.
Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.
Notes
First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
Kneading is important to make the dough crack free.
Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Water quantity may vary as per the flour you use. Anil kozhukattai maavu takes 1.25 to 1.5 cups of water.
Make this kozhukattai dough using store bought rice flour and ease your job !
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