How to make Vazha Elai Kozhakattai - Rice parcels steamed in banana leaves,one of the favorites of Lord Ganesha.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Rice Flour (चावल का आटा), Jaggery

Cuisine : Kerala

Course : Snacks and Starters

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Vazha Elai Kozhakattai
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Vazha Elai Kozhakattai checkout Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya, Uppu Seedai . You can also find more Snacks and Starters recipes like Baingan Bharta Toast, Teen Dal Ke Dahi Bhalle, Rayalseema Pesarettu, Moong And Pumpkin Golgappe.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Vazha Elai Kozhakattai Recipe

  • Rice Flour 2 cups

  • Jaggery grated 1 cup

  • Dry ginger powder (soonth) 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Fresh coconut scraped 1/2 cup

  • Ghee 2 tablespoons

  • Banana leaves 6-8

Method

Step 1

Boil jaggery with 1 cup water in a deep non-stick pan. When the jaggery dissolves completely, strain to remove impurities.

Step 2

Place the rice flour in a bowl. Add soonth, green cardamom powder and coconut and mix. Add the jaggery water, little by little, and knead into a stiff dough.

Step 3

Add 1 tsp ghee and knead again. Heat sufficient water in a steamer. Cut the banana leaves into 6 inch x 6 inch pieces and singe them on direct flame to make them pliable.

Step 4

Grease these with a little ghee. Place small portions of the dough and fold the leaves to make a parcel. Seal with a toothpick.

Step 5

Place them in the steamer and steam for 10-15 minutes. Just before serving open the leaves and drizzle a little ghee over each kozhakattai.