Banana leaf Kozhukattai with fresh grinded rice dough - Elai Kozhukattai - Olai kolukkatai - Ganesh Chaturthi recipes - Snack Recipes - Festivals recipe

I always make the outer skin of Kozhukattai with Idiyappam flour. In my last trip to India my mum was mentioning about making the dough by grinding idli rice and she also told me the kolukattai would be very soft. So I have decided to give it a try. It is really very tasty and flavourful. Nice twist to regular Kozhukattai. I have used Chana dal (Bengal gram dal) pooranam you can use stuffing of your choice
Ingredients

For Outer cover

Idli rice - 2 cups
Salt of your choice
Oil - 1 tablespoon

Stuffing:

Chana dal / Bengal gram dal - 1.5 cups
Jaggery - 3/4 cup to 1 cup (adjust to your sweet level)
salt a pinch
Grated coconut - 1 cup
Cardamom powder - 1/2 teaspoon

To make Kozhukattai

Few banana leaves
Oil for Greasing

Method:

Dry roast coconut till slight brown in color. Keep it aside.
Wash and soak dal for 4 hours. Cook it till you can mash it with hand. 
Drain the water. Leave it aside for at least an hour and grind to coarse paste with cardamom powder. 
Add Jaggery and grind again. Add grated coconut and mix well. Keep it aside
Wash and soak rice for 4-5 hours. Grind to smooth paste with salt Heat the pan with oil add grinded batter. 
Continue to stir. It will become thick. when it is in dough consistency switch it off and let it cool down till you can handle it. now apply oil in your hand and make it smooth dough. Keep it aside
Wash the banana leaf and grease it with oil. Take a lemon size rice dough and spread it on greased banana leaf. 
Place the stuffing and close it.
Arrange it in idli steamer and cook it for 7-10 mins. 
Enjoy it
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