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.
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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 longer, dry roast the flour over low flame for a few minutes in batches. When cool store in a clean, dry jar and use within 3 or 4 months.
To make Kozhukattai dough:
Check out the video below to see how easy it is make the dough using this homemade kozhukattai flour.
Kozhukattai flour details below:
- Raw Rice or Maavu Pacharisi or any short grained rice – 1 cup
- 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, powder finely and sieve again.
- Continue till there are no rice grits left out.
- 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 from grinding.
- If you wish to close the plate, use a cloth to do so and not a plate to prevent any water droplets from falling into the flour.
- Use this flour to make the kozhukattai or modakam outer dough. Do check the video on how to make the dough easily.