It’s time to enjoy a bite of Kozhukattais!

It is time for the humble steamed ‘kozhukattais’ to reappear on a banana leaf to be offered to Lord Ganesha as ‘naivedyam’.

Everything about Ganesh Chaturthi exudes happiness, abundance, joy and joy. And ‘kozhukattais’, ‘kudumulu’ or ‘undrallu’ sum up the celebrations.

With the festival just days away, it’s time to treat family and friends to these bite-sized dumplings that come in a myriad of versions.

Apparently, a certain artistic dexterity goes into the making of “kozhukattais”, as they require skilled hands. As the milky white batter should be mixed without lumps and leave the sides of the pan cooking effortlessly.

And careful steps are followed thereafter. The palms are greased with a few drops of cow’s ghee or edible oil. First, a small part of the dough is taken out and rolled into a ball. Two, a cup shape is formed by spreading the dough evenly. Three, the cup thus made is filled with “poornam” or lentil mixture and the edges of the rice dough are pressed on both sides enveloping the stuffing. During the first days, the mother is the best trainer to show the children how to make “kozhukattais” and bring out the perfect shape.

Aside from experienced moms who jump into the kitchen with the sole mission of whipping up the elephant-headed God’s favorite delicacies, there were no YouTube channels and cooking shows to come to the rescue of newbies and their learn the art of making ‘kozhukattais’. ‘ years before.

Still, there was so much fun watching them, learning about them, and trying them out. However, the wait for the ‘naivedyam’ was then long. With so much to devour and the festival platter offering a variety of hot dishes such as steamed hot ‘idlis’, ‘sambar’, ‘thayir pachadi’, ‘kesari’, ‘vadai’, ‘puliyodarai’, ‘ payasam’, and of course, the irresistible set of ‘kozhukattais’ assorted in different shapes and fillings that include hot and sweet, it was hard to wait for ‘arati’ to be given, and the banana leaf was set to serve all the delicacies one after another in the right corners as part of the meal.

Unlike previous steps where elaborate steps were followed to make the outer layer of ‘kozhukattais’ by soaking the rice for a few hours, drying it on a clean towel and pounding it, food bloggers offer simplified versions of the dumplings that save a lot of time. time and work. “The outer shell of ‘kozhukattais’ can be made with store-bought rice flour or pounded by hand. But the trick is to mix in the right amount of water for the dough. The measurement is one cup (rice flour): a cup (of water) if it is hand-pounded rice and it is a cup (of rice flour): a cup and a half (of water) if the flour is ready jobs,” says Lakshmi Jayaraman, YouTuber and food blogger whose YouTube channel is “Lakshmi’s Kitchen Corner.”

For beginners, a host of YouTube channels offer tips on how to make simple but easy “kozhukattais” with stuffings such as coconut and jaggery, “urad dal” and green chili peppers, a of lentils that go into the “ammini kozhukattais”.

After all the tedious exercise of making the perfect dumplings, the joy of savoring and sharing them makes the Ganesh festival even more special.

Comments are closed.