COOKING HOUR: Corn kozhukattai, Corn kara kozhukattai

Corn kozhukattai (spicy version) with corn made as pooranam with spices and coconut. Ganesh Chaturthi special full video post.

This would have been lot more better if I could get my hands over the India corn on cob instead of this sweet corn. But it was super tasty that we gobbled all at no time. Amma makes upma with corn and was telling me about it how tasty it turns out. I thought I am super innovative to make corn kara kozhukattai. When I told amma she was saying she thought the same to try as kozhukattai stuffung.

When I googled before making post, I saw few recipes with corn as stuffing already. But glad I tried and it became Vj’s favorite. When amma told me the recipe for upma, she told the kaandhal tasted similar to adai. Wish I could try the oncee with India corn. If you have India corn, do try it. Just the cooking time might be differing.

I used red chillies, you can also use green chilli and ginger if you like. If you use green chilli, the colour will also more yellowish. Check out my full collection of Ganesh chaturthi recipes.

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Corn kozhukattai

Corn kozhukattai (spicy version) with corn made as pooranam with spices and coconut. Ganesh Chaturthi special full video post.

Course Snack

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Servings 20

Cup measurements

Ingredients

For stuffing

1 Corn on cob
1/4 cup Coconut grated
2 dry red chilli
1/4 tsp asafoetida
2 tbsp chopped coriander leaves
Salt as needed
1 tbsp oil
1/2 tsp mustard
1 tsp urad dal
1 sprig curry leaves
Sesame oil for greasing hands

For outer layer

3/4 cup rice flour/ kozhukattai flour I used idiyappam flour
1 tsp sesame oil
Salt as needed

Instructions

How to remove corn kernels:

Clean the corn. Peel off the green husk, take out the silk.
First take out one line in vertical. Don’t worry much even if it doesn’t comes out full kernel. But try to.
Once you take out one full row, push several kernels at time sideways towards the empty row.
You will be easily able to take out all the kernels.
Wash it and drain from water completely.

Prepare corn stuffing:

Take red chillies, salt and asafoetida in a mixer. Grind coarsely.
Add the corn kernels. Use pulse option and grind to a very coarse mixture.Heat a pan with oil.
Splutter mustard, followed by urad dal. Give it a fry and add curry leaves.
Transfer the ground mixture to the oil. Mix well and cook covered for 2 minutes in medium flame.
Open and add grated coconut, coriander leaves. Continue cooking in medium flame for about 4-6 minutes.
The mixture should be dry without any water content and fall freely.

Prepare kozhukattai dough:

Boil water until bubbles start moving from bottom to top.
In a mixing bowl, take the rice flour. Add sesame oil and required salt.
Pour hot water little by little to get a lumpy mixture. Do not add more water. Use ladle to mix well. keep covered for 2 mins.
Once warm enough to handle, grease you hands and form a smooth dough. Divide and make equal lemon sized balls. Keep covered.
To shape kozhukattai, take one portion of dough. Knead to smoothen and roll again. work on the edges and make a fairly shallow bowl.
Fill it with 2 – 3 tsp of the corn stuffing we prepared.
Seal the sides and all around. Refer video for easy understanding.
Thin out the edge and smoothen it. You can leave it as such or fold it decoratively.
Grease an idli plate and place the prepared kozhukattai over it. Boil water in a steamer and place the kozhukattais to steam cook for 6 mins.
Once cooked, take out using a spoon dipped in water.

Video

https://youtu.be/4_L4Terpd54

Notes

Make sure to use good quality rice flour for best results.
Rice flour must be almost cooked as dough. This way it yields softest kozhukattai.
I use idiyappam flour. You can also use kozhukattai flour available commercially.
You can shape which ever way you are comfortable. Use a mold too.

Corn kozhukattai method

55How to remove corn kernels: Clean the corn. Peel off the green husk, take out the silk.
First take out one line in vertical. Don’t worry much even if it doesn’t comes out full kernel. But try to.
Once you take out one full row, push several kernels at time sideways towards the empty row.
You will be easily able to take out all the kernels.
Wash it and drain from water completely.
Prepare corn stuffing:
Take red chillies, salt and asafoetida in a mixer. Grind coarsely.
Add the corn kernels. Use pulse option and grind to a very coarse mixture.
Heat a pan with oil. Splutter mustard, followed by urad dal. Give it a fry and add curry leaves.
Transfer the ground mixture to the oil. Mix well and cook covered for 2 minutes in medium flame.
Open and add grated coconut, coriander leaves. Continue cooking in medium flame for about 4-6 minutes.
The mixture should be dry without any water content and fall freely.
Prepare kozhukattai dough: Boil water until bubbles start moving from bottom to top.
In a mixing bowl, take the rice flour. Add sesame oil and required salt.
Pour hot water little by little to get a lumpy mixture. Do not add more water. Use ladle to mix well. keep covered for 2 mins.
Once warm enough to handle, grease you hands and form a smooth dough.
Divide and make equal lemon sized balls. Keep covered.
To shape kozhukattai, take one portion of dough. Knead to smoothen and roll again. work on the edges and make a fairly shallow bowl.
Fill it with 2 – 3 tsp of the corn stuffing we prepared.
Seal the sides and all around. Refer video for easy understanding.
Thin out the edge and smoothen it. You can leave it as such or fold it decoratively.
Grease an idli plate and place the prepared kozhukattai over it.
Boil water in a steamer and place the kozhukattais to steam cook for 6 mins.
Once cooked, take out using a spoon dipped in water.