Peanut kozhukattai, verkadalai poornam kozhukattai

Peanut kozhukattai with simple sweet verkadalai stuffing that you can prepare without any cooking. Quick video Ganesh chaturthi recipe.

Until I decided this today, I had no plans to post this. Was thinking about last year how I tried rajma kozhukattai and sweet potato kozhukattai dough. Wanted to try something similar. That is inspired something here from Singapore. I relate a lot with it when it comes to kuehs. Since I have not posted anything with peanuts so far, I thought I should search for a peanut kueh and found this.

The process was very very interesting for me. I love such difference from my routine way of preparing. These were cute, appealing and peanut plus sweet stuffing must be really tasty I knew. I just adapted to make it in our own Indian way. It turned out super good and thoroughly enjoyed the process. Treat for both eyes and taste buds. I was myself admiring how cute the banana leaf were moulded for this and it appeared like a mini dhonnai for me.

So I was also thinking to name it dhonnai kozhukattai If you want to skip all these, please feel free to skip and make it just like our regular kozhukattai and it will be ready sooner. So hope you all have already planned your ganesh chaturthi festival. Please go through my Vinayagar chaturthi guide, shopping list, recipe list post to plan if you have not yet.

Print Pin

0 from 0 votes

Peanut kozhukattai

Peanut kozhukattai with simple sweet verkadalai stuffing that you can prepare without any cooking. Quick video Ganesh chaturthi recipe.

Course Snack

Cuisine Indian

Servings 6

Cup measurements

Ingredients

Dough

1/2 cup rice flour I used idiyappam flour
2 tsp sesame oil
Salt as needed

Stuffing

1/2 cup peanuts Roasted
1/4 cup naatu sakkarai country sugar
1/8 tsp salt
2 tsp hot water

Optional:

Banana leaf

Instructions

Dough preparation:

Bring 1 cup water until rolling boil.Take flour, salt and sesame oil in a mixing bowl. Add boiling water little by little and make dough.
When warm enough to handle, drizzle more sesame oil and knead to a smooth dough. If sticky sprinkle 1 or 2 tbsp more flour.
Divide into 6 equal sized balls (or more if you want it smaller)

Prepare Peanut stuffing:

Take roasted peanuts (without skin), naatu sakkarai, salt in a mixie. Powder coarsely by using pulse option, giving short runs few times.
Remove in a mixing bowl, add 1 or 2 tsp hot water and keep mixing. It will gather together in a minute.
Following steps are optional, you can make in our regular mothagam shape too.

Prepare banana leaves:

Wash well and using a clean wet cloth, wipe clean the banana leaves.Cut into approx. 2*9 inch strips.
Dip in boiling water until it wilts (just for a minute, do not over do as it will discolor the leaves)You will see the colour of the banana leaves also turn more brighter.
This step helps the banana leaf to hold its shape when we mold it. So do not skip.

Prepare peanut kozhukattai:

Take one dough ball and knead to smoothen it. Make a shallow bowl.
Fill it with prepared peanut stuffing. Cover it with the dough and make a ball again.
Flatten slightly. Take a strip of the banana leaf. Place on one edge and roll it. Do not leave loose gaps.
Fold the other side inside so that it will form a tiny basket kind around the kozhukattai.
Place the folded side down and repeat to finish all.

Steaming the kozhukattai:

Bring about 1 cup water to boil in a steamer. Place the kozhukattai over the idli plate (or steamer container)
Steam for 10 mins and remove once done.

Notes

If you use banana leaf method, make sure to wilt it for easy molding without tearing as well as to make sure the banana leaf holds the folding.
Make sure to use boiling water to knead the dough so that it almost gets cooked. This ensures soft kozhukattai.
Use good quality processed rice flour for best results. Idiyappam flour is the one I vouch for (using almost for about 12 years).

Peanut kozhukattai method:

Dough preparation:
Bring 1 cup water until rolling boil.
Take flour, salt and sesame oil in a mixing bowl. Add boiling water little by little and make dough.
When warm enough to handle, drizzle more sesame oil and knead to a smooth dough. If sticky sprinkle 1 or 2 tbsp more flour.
Divide into 6 equal sized balls (or more if you want it smaller)
Prepare Peanut stuffing:
Take roasted peanuts (without skin), naatu sakkarai, salt in a mixie. Powder coarsely by using pulse option, giving short runs few times.
Remove in a mixing bowl, add 1 or 2 tsp hot water and keep mixing. It will gather together in a minute.
Following steps are optional, you can make in our regular mothagam shape too.
Prepare banana leaves:
Wash well and using a clean wet cloth, wipe clean the banana leaves. Cut into approx. 2*9 inch strips.
Dip in boiling water until it wilts (just for a minute, do not over do as it will discolor the leaves)
You will see the colour of the banana leaves also turn more brighter.
This step helps the banana leaf to hold its shape when we mold it. So do not skip.
Prepare peanut kozhukattai:
Take one dough ball and knead to smoothen it. Make a shallow bowl. Fill it with prepared peanut stuffing.
Cover it with the dough and make a ball again. Flatten slightly.
Take a strip of the banana leaf. Place on one edge and roll it. Do not leave loose gaps.
Fold the other side inside so that it will form a tiny basket kind around the kozhukattai.
Place the folded side down and repeat to finish all.
Steaming the kozhukattai:
Bring about 1 cup water to boil in a steamer. Place the kozhukattai over the idli plate (or steamer container)
Steam for 10 mins and remove once done.

Some points for making perfect kozhukattai

Why my kozhukattai skin breaks?

Keep the dough covered all the times. Do not let it dry. If the dough is moist, it will never break.
Do not keep in fridge or keep for long time after shaping the kozhukattai / mothagam.
Always boil water before placing the kozhukattai inside steamer.

Why is my mothagam skin rubbery?

Use good quality, process rice flour. Idiyappam flour, kozhukattai flour works best. You can also use homemade rice flour.

How to get softest kozhukattai?

Use boiling hot water, enough to get soft dough. The dough should get cooked as you prepare. This ensures best soft kozhukattai. The dough should neither be tight nor be sticky. Adjust water or add one or 2 tbsp flour to balance.
Use generous sesame oil while preparing dough.

Why my kozhukattai turns dry after steaming?

Once cooked, keep it covered in a container to avoid drying.

Enjoy soft, tasty and addictive peanut kozhukattai.