Recipes for Vinayagar Chathurthi

Here I explained how to make Kozhukkattai choppu

Make small balls out of the rice dough. (as per To Make Kozhukkattai Mavu)
Shape it into a cup with your fingers.
Place 1 teaspoon of the prepared filling and cover to form a modhak shape - i.e bring all the end of the cup together. You will get a round ball with a cone on top.
(while doing this keep the kozhukattai in your left palm and close your hand and collect the extra dough by your right fingers.)
Make these modhaks or Kozhukkatais with any of the following fillings. Like coconut poornam, thil poornam, sweet channa poornam or udud poornam.
Steam in a pressure cooker without weight for 3 - 5 minutes.
(You can use an idli stand to steam Kozhukkatais.)
Allow to cool for 10 minutes before removing from the cooker.
Your kozhukatais are ready for neivedyam.

 

Photos of Kozukkattai



Prepared Kozhukkattais ready to steam

 

Kozhukaatai photo



These kozukkattais are now ready for Naivedhyam

 

Ghee Appam

Ingredients:

1 Cup Wheat Flour
3/4 Cup Rice Flour
1 1/2 Cup Jaggery
Ghee to fry Appam
1 spoon Cardamom Powder
1 Big banana
1/2 Coconut
1/2 Spoon Baking powder

Method:

Mix wheat flour and rice flour. Add powdered
Jaggery and mashed banana to it.
Make coconut in to small pieces.
Add coconut pieces and cardamom powder with the flour and mix all well.
Add very little water and mix well. Add backing powder.
The dough must be thick than dosa dough. Keep aside for 1 hour
Now heat ghee and pour the dough in the hot ghee with the help of a spoon.
Or other wise you can use Appam maker (Appa karal) to make Appam.
Remove them when they become golden brown.
This will be very tasty becaus we use pure ghee to fry them.
We call those appams as Ghee Appam too.

Note: You can keep these appams for more than a week without refrigeration .

 

Nei / Ghee Appam

 

Sugiyan / Suyan

Ingredients :

1 cup wheat / maida
1 1/2 cups coconut
1 cup jaggery (grated)
2 sp rice flour
1/2 sp cardamom powder
a pinch of salt
Oil to fry

Method:

Take a pan and put jaggery & little water and heat . Drain it and again pour the Jaggery water in the pan.
Add coconut and cardamom powder and mix well.
We call this as poornam.
Remove and keep aside.
In a vessel, put wheat flour, salt and rice flour.
Make a thick batter like bajji dough.
Make small balls out of poornam
Heat oil and dip the poornam balls in the dough and put them one by one in the oil.
Deep fry and remove them and drain.

 

Sugiyan - Syiyan Photo

 

Udad Vadai

Ingredients:

1 Cup Udad Dhal
4-5 Green Chilies
1 Pinch Asafetida
Salt
Oil to fry

Method:

Soak Udad dhal for 1/2 hour and grind by adding less water.

Add salt, chopped green chilies and asafetida powder.

Heat oil in a deep pan and make big vadas buy putting big holes in the center.

Turn them occasionally.

Remove from fire when they become golden brown.

Serve with coconut-ginger chutney.

Note: Instead of green chilies you can add whole black pepper also.

You can add chopped cabbage, greens, onions in the dough to get verities

of vada.

If the dough is thin, add a little rice flour or rava and mix well. Keep Aside

for 10 min. and then make vadas.

 

Udad Vadai - Photo