Therali Kozhukattai Recipe

Therali Kozhukattai

I should have posted this recipe so many months back on past ganesh chaturthi, but i am not sure how i missed it. It has been sitting in my drafts for so many months and went unnoticed. I thought of sharing this recipe with you all today before i forget about it. This is a staple recipe in our home, we make this along with elai appam(which will be posted soon) on every chaturthi. It never fails us and the recipe has been passed from generation over generation. It is so simple to make, but they taste so fresh and heavenly.

Ingredients for Therali Kozhukattai

• Rice Flour - 2 cups
• Jaggery / Sarkarai - 2 cups grated
• Water - 2 cups
• Coconut - 1 cup grated
• Cardamom powder / Yelakai podi - 2 tsp
• Dry Ginger Powder / Chukku podi - 1 tsp

The real flavour of this kolukattai not only comes from the ingredients, but most of them comes from the leaf which we roll this. It is called as therali ilai, which has its distinct aroma. When you steam this i am damn sure that your house will be filled with that lovely aroma, which totally reminds me home.
If you don't have that leaf you can just steam it as it is...

How to Make Therali Kozhukattai

1. Take a heavy bottom pan, add jaggery in it and pour in water. Heat them together so it gets dissolved.
2. Now strain them and pour them back into the same pot.
3. Bring that to a boil. Add in coconut, cardamom and ginger powder. Mix them well.
4. Now add in rice flour and mix well, so it forms into a dough.
5. Transfer that to a plate and let them cool a bit.
6. Shape small balls from it and place them on a therali leaf and roll them.
7. Roll it and tuck the leaves stem over the kolukattai so it is well sealed.
8. Place this inside the idli pot and steam for 20 mins.
9. Remove and Serve.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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Therali Kozhukattai Recipe

Therali Kozhukattai Recipe with stepby step pictures. The strong smell of the fresh bay leaf enters into the kozhukattai while steaming and gives great flavor to the kozhukattai.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine Indian

Servings 25 kozhukattai

Calories 69 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups Rice Flour
• ▢ 2 cups grated Jaggery / Sarkarai
• ▢ 2 cups Water
• ▢ 1 cup grated Coconut
• ▢ 2 teaspoon Cardamom powder / Yelakai podi
• ▢ 1 teaspoon Dry Ginger Powder / Chukku podi

Instructions

 

• ▢
  Take a heavy bottom pan, add jaggery in it and pour in water. Heat them together so it gets dissolved.
• ▢
  Now strain them and pour them back into the same pot.
• ▢
  Bring that to a boil. Add in coconut, cardamom and ginger powder. Mix them well.
• ▢
  Now add in rice flour and mix well, so it forms into a dough.
• ▢
  Transfer that to a plate and let them cool a bit.
• ▢
  Shape small balls from it and place them on a therali leaf and roll them.
• ▢
  Roll it and tuck the leaves stem over the kolukattai so it is well sealed.
• ▢
  Place this inside the idli pot and steam for 20 mins.
• ▢
  Remove and Serve.

Video

Nutrition

Nutrition Facts

Therali Kozhukattai Recipe

Serving Size

 

1 g

Amount per Serving

Calories

69

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.1

g

Sodium

 

2

mg

0

%

Potassium

 

28

mg

1

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

0.3

g

0

%

Protein

 

1

g

2

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

3

mg

0

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

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