Peanut Kozhukattai / Peanut stuffed Rice Flour dumplings | Vinayagar Chathurthi Recipes

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It was only when I was going through my picture folder did I realise that I had not posted the kozhukattai recipe that I had prepared and clicked on Vinayagar Chathurthi. So with no further delay, I picked up the desired pictures, trimmed and processed them and started putting together the post. After completing the body of the post (that includes the 'What u need' and 'How I made it' section), I sat to type the intro part and I was just staring at the screen... 5 minutes passed... no words... 15 mins passed... no words.. I was literally at a loss of words... Didn't know what to put up and here I am typing blah...blah...blah... I know all of you would have been in this situation many a times. I really take my hats off to all those bloggers who write paras and paras for every other post. Oh yeah, and now I have got a stupid intro to my post ;P

Okay there is no good intro to this post as I think my brain has come to a stand still and I cannot think of a proper story, let alone say any meaningful words to pen down. So not wanting to bore you anymore, lets move on to the recipe. I made this for Vinayagar Chathurthi and so as you can see this post is two weeks old. I missed posting this and I don't know how it slipped my mind too.

Psssttt... Try how much, I am not able to make the perfect kozhukattais till date. Either the pooranam seeps out or the outer covering breaks open... I am trying to master the technique. Till then bare with my mangled kozhukattais.

~*What U Need*~ For outer dough Raw Rice - 1 cup Water - as needed Oil Salt For stuffing Peanuts - 1/2 cup Grated coconut - 1/2 cup Jaggery - 1/2 cup Cardamom Powder - 1/2 tsp Ghee - 2 tsp

How I Made it:
Dry roast the peanuts to golden brown color. Cool and de-skin. Grind the roasted peanuts into a coarse powder and set aside. Melt the jaggery with little water and strain to rempve impurities. Return to a non-stick pan and when it starts to bubble up add coconut and peanut powder and mix well. Cool till it thickens. Allow it to cool and roll into balls.

Soak rice and grind to a smooth mixture adding as little water as you can. Heat a kadai, add the ground rice to it and keep stirring without forming lumps and till for a solid mass as shown below. Remove from flame, grease your hands with ghee, add a few drops of ghee over the dough and knead till you get a smooth and non sticky dough. Take a ball of the dough and flatten it as thin as possible. Place the stuffing in the middle and cover it from all sides towards the middle and shape it as desired. Place them in a greased idly plate and steam for 10 - 15 minutes.

Serve hot!!!

So thats it Folks...
With Love,

Signs off!!!

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