Thirukarthigai/Karthigai deepam falls every year on full moon day of Karthigai, tamil month. Karthigai deepam 2020 ie this year it is on 29(Sunday), November. Generally, kozhukattai is prepared for Ganesh chaturthi. U may wonder why am I posting this kozhukattai recipe for Karthigai deepam festival. In my native place(Tirunelveli ), people used to make this kozhukattai without salt on Karthigai. They make plates and lamps (agal vilakku) using this kozhukattai dough and light it along with the other lamps. The number of plates and lamps should be equal to the number of family members. Usually our people says, it is very auspicious to make this lamp on karthigai deepam for the well-being of family members.
My friend’s mom told that they keep this lamp by praying God to bless their family with health, wealth and peace. My mom also used to do this every year. Not only this lamp, mom makes finger shaped kozhukattai with the remaining dough and offer to God along with pori urundai , appam and maavilakku. As it is salt-less, we used to have this kozhukattai adding lots of grated coconut. We call this as “Neer kozhukattai, uppilla kozhukattai etc.
My MIL also makes this kozhukattai for avvaiyar viratham/Chevvai pillayar viratham. This kozhukattai recipe is known to all of you. But keeping this dough lamp may be new to some of you. So I wanted to share with u all :)..This year, I am going to make this dough deepam/diya for the well-being of my family. Friends, do make this for your family too and get the blessings of God :).Use ghee for lighting the lamp. After the lamp goes off, eat it as prasadam along with jaggery and grated coconut !
The dough making method I have shared here is not the authentic one. Usually my mom used to make this kozhukattai dough adding plain, cold water to the rice flour and she cooks the kozhukattai in an open pan in boiling water for few minutes.
By doing this way, kozhukattai comes out little hard and chewy. Sometimes kozhukattai may dissolve in water if the dough consistency is not correct. So my mom suggested me to follow our usual kozhukattai dough(with video) method. Thanks to my sister’s SIL Mrs.Thangam for telling this recipe with correct water measurement. Kozhukattai came out very well and soft.. Please adjust the water quantity by keeping this as reference. Do not add all the water at once. Keep adding slowly to make a perfect non sticky dough.
kozhukattai Recipe
Kozhukattai recipe for karthigai deepam.
Cuisine: South Indian Category: Festival recipesServes: 3
Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Minutes
INGREDIENTS
1 cup – 200ml or 250ml
To make kozhukattai dough
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METHOD
While lighting the lamps in the evening, put ghee for this rice flour lamp and light it, Once its turned off,u can have it with grated or chopped coconut pieces. As it is without salt, you should have this rice flour lamp with either grated coconut or grated jaggery. |
Note
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Serve this kozhukattai adding lots of grated coconut. As it is salt-less, you have to eat it this way 🙂
This is my first attempt in clicking a lamp at night, is it looking good or at least ok ? 😉
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