South Indian Dumpling ( sweet & Savory)
இனிப்பு & கார கொழுக்கட்டை
Ingredients:
Raw rice - 2 Cups
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Grind the soaked rice into a fine paste. Sufficient water can be added as the batter will be reconstituted into a very thin form
In a heavy bottom saucepan, boil the rice paste ( in running consistency)until it thickens to form a solid dough.
A tablespoon of oil is added to make it smooth and soft. If the dough doesn't stick to the wet fingers, then it is done. If sticky, continue to cook in low flame. |
Ingredients for fillings ( 4 types) :
a) Grated Coconut - 1 cup
Jaggery - 1 and a 1/4 cup
Cardamom - 1 tsp ( powdered)
b) Black Sesame Seeds - 1/2 Cup
Jaggery - 3/4 Cup
c) Urad Dal - 1/2 cup
Green chilli - 1
Ginger ( finely chopped) - 1/2 teaspoon
Asafoetida - a pinch
Curry Leaves - a twig
d) Moong Dal - 1/2 cup
Green chilli - 1
Ginger ( finely chopped) - 1/2 teaspoon
Asafoetida - a pinch
Curry Leaves - a twig
Green chilli - 1
Ginger ( finely chopped) - 1/2 teaspoon
Asafoetida - a pinch
Curry Leaves - a twig
d) Moong Dal - 1/2 cup
Green chilli - 1
Ginger ( finely chopped) - 1/2 teaspoon
Asafoetida - a pinch
Curry Leaves - a twig
Grated coconut - 1 tbsp
Preparation of the filling:
a) Coconut filling: Pound the Jaggery, add 2 tablespoons of water. Melt completely on low flame, strain to remove impurities and bring it to boil again. When the syrup becomes sticky / one string consistency, add the grated coconut. Cook for 2 minutes, add powdered cardamom. Remove from fire. Allow it to cool.
b) Sesame filling: Wash, drain and let the sesame seeds dry on a clean white cloth. Heat a pan and dry roast the sesame. Once cooled, coarse powder it in a mixie, add the pounded jaggery, and do a quick blend. Remove, roll into desirable size balls and keep aside.
c) and d) are savories and follow same steps except for the first ingredient - moong dal / Urad dal.
Soak the dal for half hour, coarse grind it. Steam it for 5 min. Remove, cool and crumble it using greased fingertips. Heat a tablespoon of oil, saute the seasoning - finely chopped ginger and green chili. Add asafoetida and curry leaves. Add the steamed dal, switch off the flame. Transfer to a container and is ready for filling.
Knead the dough again for a smooth texture. Pinch a small lump, roll into a ball. Using greased fingertips of both hands press it at the corner, forming a flattened round shape. scoop out the desired filing, fold and close it by pressing the edges firmly.
a) Coconut filling: Pound the Jaggery, add 2 tablespoons of water. Melt completely on low flame, strain to remove impurities and bring it to boil again. When the syrup becomes sticky / one string consistency, add the grated coconut. Cook for 2 minutes, add powdered cardamom. Remove from fire. Allow it to cool.
b) Sesame filling: Wash, drain and let the sesame seeds dry on a clean white cloth. Heat a pan and dry roast the sesame. Once cooled, coarse powder it in a mixie, add the pounded jaggery, and do a quick blend. Remove, roll into desirable size balls and keep aside.
c) and d) are savories and follow same steps except for the first ingredient - moong dal / Urad dal.
Soak the dal for half hour, coarse grind it. Steam it for 5 min. Remove, cool and crumble it using greased fingertips. Heat a tablespoon of oil, saute the seasoning - finely chopped ginger and green chili. Add asafoetida and curry leaves. Add the steamed dal, switch off the flame. Transfer to a container and is ready for filling.
Knead the dough again for a smooth texture. Pinch a small lump, roll into a ball. Using greased fingertips of both hands press it at the corner, forming a flattened round shape. scoop out the desired filing, fold and close it by pressing the edges firmly.
Steam the dumpling for 5 min. Serve hot.
My Notes:
This Indian sweet is a favourite of all and has a great significance as it is specially made on Vinayaga Chathurthi,the festival to honour the Elephant headed God.
The dumpling is called கொழுக்கட்டை ( kozhukattai) or மோதகம் ( mothagam) in Tamil.
I have prepared the dough using wet rice paste. Some soak rice, drain and prepare rice flour.Then dry roast it and cool. To this hot water is added to prepare the dough.
For convenience, readymade rice flour especially for kozhukattai can also be bought. Hot water is added to prepare the dough.
I have fond memories of making this during my childhood days at my paternal grandmother' house. It would be really fun with my cousins competing with each other to make the flattened mothagam without any tear using the dough.
The highlight of any festive at Sholavandan, my birth place, is to distribute the food to needy who may knock door throughout the day during such special days. After prayers and followed by the feast, we take turns to give the food to kids and elderly, a heartwarming scene to see them devour the delicacies. It was a spirit of sharing incorporated from young.
Happy Vinayaga Chathurthi to all. :)
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