Updated on
Kozhukattai Flour or Kozhukattai Maavu with step by step photos. Homemade kozhukattai maavu or dough to make kozhukattai and modakam for Ganesh Chaturthi Festival.
Though there is nothing wrong with using store bought Idiyappam flour, I personally prefer to make at least 1 cup fresh flour at home to make kozhukattai for prasadham.
Moreover using fresh flour will give you whiter kozhukattais. The dough when made using homemade fresh kozhukattai flour will be very soft and pliant and easy to shape just using your fingers.
They also do not crack up after you steam the kozhukattais which happens when you use aged flour when you buy the flour from shop. You can never determine the freshness of the flour despite the use by date mentioned at the back of the pack.
While buying rice to make flour, ask for “Maavu Pacharisi” which is sold in shops especially for making bakshanams. I always use this rice only.
Kozhukattai flour with step by step photos:
1. Wash rice for 2-3 times and soak for 1 hour.
2. Drain water completely and spread it on a clean towel and let it air dry. I switched on the fan and it took 15 mins.
3. When it is still damp, transfer rice to a mixie jar and grind to a fine powder. Transfer directly into a sieve and tap to get fine powder.
4. Transfer the grits to the mixie jar again and powder fine and sieve.
5. Continue till there is no rice left. Transfer the sieved rice flour into a tambalam or wide plate and let it air dry as it will be still be warm.
If you wish to close the plate use a cloth to do so and not with a plate.
If you are not going to use it immediately and wish to store for longer, dry roast the flour over low flame for a few minutes in batches. When cool store in a clean, dry jar.
To make Kozhukattai dough:
1. In a sauce pan, heat 1 to 1-1/2 cups water. Add salt and few drops of oil.
2. When it comes to a rolling boil, tip in 1 cup flour and mix with a wooden spatula.
3. If there are lumps, its all right. Keep it covered till the mixture becomes luke warm.
4. Knead the dough well and it will become free of lumps.
5. Kozhukattai dough is ready. Use any stuffing of your choice to make modakam and kozhukattai.
DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.
Kozhukattai flour details below:
Kozhukattai Flour
Ingredients:
- Raw Rice or Maavu Pacharisi - 1 cup
Instructions:
- Wash rice for 2-3 times and soak for 1 hour.
- Drain water completely and spread it on a clean towel and let it air dry.
- I switched on the fan and it took 15 mins.
- When it is still damp, transfer rice to a mixie jar and grind to a fine powder. Transfer directly into a sieve and tap it to get fine powder.
- Transfer the grits to the mixie jar again and powder fine and sieve.
- Continue till there is no rice left.
- Kozhukatai flour is ready.
- Transfer the sieved rice flour into a tambalam or wide plate and let it air dry as it will be still be warm.
- If you wish to close the plate use a cloth to do so and not a plate.
Looks fresh and delicious – I am a home grown/homemade kinda girl so this appeals to me very much 🙂 cheers priya
I have seen my mom making the rice flour at home all the time! Till data i never tried it out:-( Ur pictorial is inspiring for me to try it at home:-)
Really useful for many of us.
Lovely tips, never new of it. Thanks for sharing.
Nicely demonstrated. Thanks for sharing this.
Very useful informative post..:)
Reva
very useful for beginners… my mom too use the same method.
good step by step instructions.. i take short cut and buy.. my mom and mil always make it
Yes I did like the idea of Oats in the kozhukattai!!! Nice recipe!!
Love homemade rice flour. Nicely explained !
Was looking for home made rice powder for long.. Thanks for sharing.. Bookmarked!
Useful recipe thanks for sharing.
such a useful post thanks for it.
Hi Radhika, can I use the same method for making Brown rice flour as well. I have a big bag of Brown rice at my place and am not doing anything of it.
A very informative post indeed..
Yes you can but I believe you have to increase the soaking time by another 2-3 hours.
I was looking at all this murruku recipes and thinking.. God I dont get rice flour here and nobody is writing how to make one! And then I see your title! Lady, you have awesome timing! 😀
Thanks for sharing this post.
You are most welcome Charul. delighted to be of help.