MODAKS /KOLUKATTAI


Today I’m going to share with you 2 varieties of

kolukatai.

One which I had planned to do , the other came

up when the filling was over.

As there is a saying “Necessity is the mother of

invention “-this chocolate and coconut had the

taste of biting into a bounty piece of chocolate.

Just little squares of Amul chocolate and a little

dessicated coconut did the trick .

So let’s get into the recipe now

INGREDIENTS

2 cups rice flour / kolukattai flour

2 -3 tblsp ghee

2-3 cups hot boiling water

Salt to taste

A little tender coconut water – ( optional)

For the filling

2 cups grated coconut

Jaggery powder/country sugar to your taste

2 tblsp gram dal flour( besan)

1 tblsp rawa ( semolina)

1 tsp cardamon powder

A pinch of salt

2-3 tblsp ghee

METHOD

Mix ghee into the flour with salt.

Pour boiling water and bind to a soft dough.

Cover and set aside for 10 minutes.

After 10 minutes knead the dough well .

If the dough looks dry, add a little ghee and

knead to get a soft texture.

Divide into portions and keep a spoon of the

filling . Seal the edges firmly and steam for 7-10

minutes

Method for filling

Heat ghee and add the besan flour and roast

for a minute.Next add rawa , nuts. and the rest

of the ingredients, and remove from fire.

Chocolate filling method

Insert a square of chocolate with dessicated

coconut . Seal the edges and steam .

You will get a steamed chocolate lava effect

when you cut into.

My kids loved it and they said it was the best

taste in kolukattai . So do try and send in your

comments .

Note: Using moulds like this is very easy , so do

try your favourite shapes

BANANA LEAF KOLUKATAI


Modaks,kolukattai,lavariya,…this is a sweet

dumpling made with rice flour ,and filling

with coconut as key ingredient. Types of lentils

and jaggery are mixed with coconut according

to individuals taste. Healthy and nutritious can

be served for breakfast or as tea time snack.

Today I’m going to share with you various

types of fillings, with the basic recipe for the

outer covering.

INGREDIENTS (For the covering)

2-3 cups rice flour/ idiappam flour/kolukattai

flour

Salt

water

2 tsp ghee

METHOD

Heat some water ( roughly 2 cups).Once it

starts to boil ,add salt ,switch off the flame and

add 1/2 cup normal water.

Pour this water into the rice flour .

Using a wooden spatula mix to a soft dough.

Cover and set aside for 10 minutes.

Mix in the ghee ,and knead for 5 minutes.

Divide portions.

Flatten on pieces of banana leaves ,keep filling

and fold the leaf to cover to dough.

Press lightly .

Steam for 7-10 minutes

Serve.

Now for the fillings

1. Grated coconut,jaggery,nuts,cardamom,salt

powder.

2. Soaked and boiled moong dal ,heated with

ghee,jaggery,cardamom powder and coconut.

3.Soaked and boiled gramdal( kadala

paruppu,channadal) mashed and heated with

ghee,jaggery coconut,cardamom

powder,raisins (if you like)

4.Mixed nuts of your choice,raisins,coconut,

jaggery , a little nutmeg powder, ghee

5. Boiled/steamed nendram semi-ripe

banana,mixed with coconut, jaggery,cardamom

powder.

The same kolukattai can be made with

savoury fillings too.

My previous posts related to this recipe

PANDAN SWEET DUMPLINGS (kolakattai )

Moringa

Do try these fillings , and if you have innovated

anything new ,do post in your comments .