Karupatti thengai poornam kozhukattai/ Palm jaggery coconut mothagamis a healthy and delicious dumpling/ snack prepared by filling/ stuffing palm jaggery coconut pooranam in the rice flour dough and steamed to perfection! So its the regular kozhukattai recipe with a little tweak to it! Ok so everyone might be really aware of kozhukattai / mothagam, but if you have noticed well, the title calls for an amazing/ special/ healthy ingredient called “KARUPATTI/ PALM JAGGERY”, which is world’s best and finest natural sweetener used in South India. Palm jaggery/ panam karupatti is rich in iron, Vitamin B, calcium, aids in easy digestion and is a great source of energy as well.
This palm jaggery is much healthier than sugar or other sweetener in the markets and we need to be really cautious in buying the unadulterated one. So in this recipe I have used “NATURAL MILLS” brand karupatti and it was purely bliss to have tasted an unadulterated version of the palm jaggery. People living in USA can get hold of this brand in Indian stores and so far the best one. So vinayaga chturthi/ Ganesh chaturthi is around the corner so thought to share a healthy yet delicious kozhukattai recipe with store bought rice flour as kozhukattai flour is not often available in abroad. I have not used any modak/ Mothakam maker in this recipe as I misplaced it somewhere but you can try using modak maker for neat finish. Hope this recipe helps beginners. So lets’s get to the making of Palm jaggery coconut mothagam! You may be interested in other recipes below:
Oil/ ghee – ½ tsp + 1 tbsp (for greasing plate and hand)
FOR STUFFING/ FILLING
Grated coconut – ½ cup
Karupatti/ Thati bellam/ Palm jaggery – ½ cup
Water – ¼ cup
Cardamom powder/ Elaichi – ¼ tsp
Note
* 1 cup = 235 ml
How to make Karupatti thengai poornam kozhukattai with step by step images
In a bowl add rice flour, salt, ghee/oil. Mix well and add water gradually to form a batter.
Leave the batter aside for 2 to 3 minutes.
After 2 to 3 minutes of rest time heat a pan and add the rice flour mixture. Keep stirring the rice flour mixture continuously without forming any lumps and it will form a soft dough leaving the sides of the pan. Put off the flame.
You can check if the dough is complete by wetting your hands in water and touching the dough with which the dough wont be sticky if it its done. When the rice flour to a bowl and when it is warm knead it with your fingers to form a perfect dough. Keep the dough covered with muslin cloth or lid to prevent it from drying.
In a pan add jaggery and water mix it well and when palm jaggery is completely dissolved put off the flame. Remember pure palm jaggery does not dissolve quickly. Pour the jaggery syrup through a strainer to get rid of dirt and sand. This step is a must so don’t skip it.
In a pan add grated coconut and karupatti mixture. Mix well and then add cardamom powder. Mix well and when the mixture becomes thick and has poornam appearance put off the flame.
Transfer the poornam to a bowl and allow it to cool.
Grease your hands with oil/ ghee. Pinch a medium portion of dough and flatten it into small circle/bowl. Not too thin not thick a state in-between both.
Keep little coconut/ karupatti thengai filling in the center and bring all the edges to the center and make it into modak shape as shown in the picture. Repeat the process till all the dough is complete.
Heat water in idli steamer. Grease steaming plate with little oil. Place the modak or kozhukattai in the greased plate.
Place the plate with mothagam in Idli steamer and steam it for 10 to 12 minutes. When done remove it from idli steamer and serve it.