One way to use leftover puttu....




Puttu Recipe

About Kozhukattai:

Kozhakkatta (Tamil: கொழுக்கட்டை,  Marathi: मॊदक, ) is a popular Indian sweet dumpling made from rice flour, grated coconut and jaggery, and is similar to Modak made in other parts of India. This dish is popularly associated with Lord Ganesh and Ganesh Chathurti celebrations in South India. The dish is also a part of the traditional Nasrani cuisine of the Syrian Christians of the state of Kerala.
The preparation is simple: grated coconut is mixed with jaggery, placed inside dumplings of rice flour and baked.
Thennai kozhakattai is a sweet dish popular in South Tamil Nadu and Kerala. It is typically prepared on special occasions, and involves significant preparatory work, usually involving the entire family. Thennai kozhakattai is made of the same ingredients as kozhakattai, but is prepared by inserting into young palm leaves. Manda Pitha is a sweet dish similar to kozhakattai found in eastern state of Orissa.

Another variant exists in the state of Kerala which is very frugal and is a staple breakfast among the poorer masses, it is made of Atta flour and grated coconut.


Ingredients:


Left over puttu - 3 cups
Jaggery  (Powdered/shredded) / brown sugar / Karuppati (Palm Jaggrey) Powdered- 1 cup

Karuppati  (Palm Jaggery)

water - 4 tbsp to sprinkle
Coconut shredded / Flakes - 1/4 cup

Method:


1.Powder the Jaggery.

2.Mix the left over puttu with jaggery or brown sugar or palm Jaggery  and coconut .



3.Make it into small dumplings.


4.Cover and Steam it in a steamer like you do for puttu.
5.Remove and firm the dumpling with hand once again(some times the dumpling may fall apart),when its warm enough to handle the kozhukattai.


Sweet Delicious Quick Kozhukattai is ready to eat......




Related Recipe:


Wheat Puttu / Gothumai Puttu