About The Recipe:

2017 Vinayakar Chaturthi Special Recipe - Kelvaragu Kozhukattai With Vellam Thengai Pooranam | Ragi Modak With Jaggery Coconut Stuffing - Modak kozhukattai is one of the vinayakar favorite kozhukattai. We usually make with the rice flour, I tried with the kelvaragu, it came out perfectly. Kelvaragu is also called as keppai, ragi and finger millet. Its very high in calcium. Now lets see how to make this kelvaragu kozhukattai with easy step by step imges and instructions...

YouTube - Kelvaragu Kozhukattai With Vellam Thengai Pooranam

Recipe : Kelvaragu Kozhukattai With Vellam Thengai Pooranam | Ragi Modak Prep Time: 15 minutes Cook time: 25 minutes Recipe Cuisine: Indian Recipe Category: Kozhukattai Yield: 12

Ingredients :

Kelvaragu Maavu | Ragi Flour - 1 cup

Vellam | Jaggery - 1 cup

Coconut - 1 cup (grated)

Cardamom Powder - 1\2 tsp

Sukku Podi | Dry Ginger Powder - 1\2 tsp

Ghee - to grease

Method :

To make the kelvaragu kozhukattai dough, heat one and half cup of water with some salt. Bring to boil and add the kelvaragau maavu, mix well without lumps and form the dough. Turn off the flame, cool little and knead the dough well, keep aside.

To make the jaggery syrup, boil 1\2 cup of water, add the jaggery, mix well and cook until it dissolves. Filter the syrup.

To make the pooranam | stuffing, boil the filtered jaggery syrup, add the coconut and mix well. Add the cardamom powder and dry ginger powder, mix well and cook until pooranam consistency.

To make the kelvaragu kozhukattai, divide the dough into twelve parts. Grease your palms with ghee. Take one part, roll and flat into circle, place one teaspoon (+ or -) of pooranam and cover the sides to form modak shape.

Steam in the idli pan for 10mins over medium flame.

Serve hot.

Notes: If the kelvaragu dough turned too hard means, add required hot water, knead again and use it. Make the pooranam thick to avoid leaking. Most the jaggery contains impurities, so make it syrup and use it.

Step By Step Images:

To make the kelvaragu kozhukattai dough, heat one and half cup of water with some salt. Bring to boil and add the kelvaragau maavu, mix well without lumps and form the dough.

Turn off the flame, cool little and knead the dough well, keep aside.

To make the jaggery syrup, boil 1\2 cup of water in a pan, add the jaggery, mix well and cook until it dissolves. Filter the syrup, add the coconut and mix well.

Then add the cardamom powder and dry ginger powder, mix well and cook until pooranam consistency.

To make the kelvaragu kozhukattai, divide the dough into twelve equal parts. Grease your palms with ghee. Take one part of dough, roll and flat into circle, place one teaspoon (+ or -) of pooranam and cover the sides to form modak shape.

To steam, boil 2 cups (+ or -) of water in a idli pan, place the idli mould, spread wet cloth on top, arrange the kozhukattai, close the lid, cook for 10mins over medium flame. Serve hot.

Serving Suggestion: Serve the kelvaragu kozhukattai with the sundal. Page: Collection Of Vinayagar Chaturthi Recipes. Variation: Similarly you can try with rice flour or thinai flour. If you like this recipe: You will like this sprouted ragi pidi kozhukattai recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais