Panai Olai Kozhukattai is a special delicious kozhukattai made with rice flour & palm jaggery and steamed in palm leaf. Panai Olai Kozhukattai is unique in preparation and very artistic for people who wish to experiment with varieties. Learn how to make Panai Olai Kozhukattai with step by step pictures.
I saw this Panai Olai Kozhukattai in an old magazine last year but it was only after Karthigai Deepam I saw the recipe so left it off. I didn’t note down it but vaguely remembered the ingredients alone so just tried this kozhukattai with my own measures and the kozhukattais were just too good to resist.
Last month I was casually mentioning about this Kozhukatai to hubby and asked if he can buy me the panai olai and then forgot about it. One fine day he brought me few palm leaves, yayyy I tried these kozhukattais the very next day itself as I always have palm jaggery in stock. These kozhukattai tasted so good with the flavour of palm leaf and palm jaggery that I loved it so much.
About Panai Olai Kozhukattai
This kozhukattai is made using a special leaf called panai ola(palm leaf) which gives nice flavour to this kozhukattai. First a dough is prepared with rice flour, roasted green gram dal powder,coconut,palm jaggery. After that the dough shaped to fit into the palm leaf. Finally it is steam cooked along with palm leaf itself.
Storing and Serving Suggestions
These kozhukattais keeps well in room temperature for 1 day. You can keep in fridge and extend shelf life for another 1 day. This kozhukattai has coconut so I would not recommend storing it for a long time. No freezing also recommended.
Check out more karthigai deepam recipes
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📖 Recipe Card
Panai Olai Kozhukattai
Ingredients
- 1 and 1/2 cups rice flour
- 3/4 cup palm jaggery tightly packed
- 2 tablespoon green moong dal
- 2 tablespoon grated coconut
- 1/2 teaspoon cardamom powder
Instructions
- First crush palm jaggery, I used my hand mortar and pestle. Measure and transfer crushed palm jaggery to a pan.
- Add water till immersing level. Crush it well using a potato masher.
- Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities. Cool down for later use.
- Wash the palm leaves,cut the center protion about 4 to 5 inches long and set aside.Dry roast green gram dal till slightly browned. Cool down for few mins.
- Transfer to a mixer and grind to a coarse mixture.Now in a bowl add rice flour,green gram mixture,grated coconut and cardamom powder.
- Mix it well, I transferrred it to a wider bowl.Then add palm jaggery syrup little by little.
- Keep mixing and the syrup fully, mix well.If it is still dry, sprinkle little water to form a dough like this, not too dry and not too goey.
- Gather it together to form a dough.Open the palm leaf,grease it with oil,now stuff it with the dough lengthwise.
- Tie it with a thread, I used palm leaf threads itself.Finish all the dough like this.Now arrange it in a steamer pot, I used my idli steamer.
- As a final step steam it for atleast 15-20mins.Open and carefully remove the kozhukattais from the palm leaf.
- Serve Pani Olai Kozhukattai hot!
Notes
- If you do not get palm leaves, you can make regular kozhukattais but the palm leaf flavour is the best in this kozhukattai.
- Do not skip karupatti(palm jaggery).
- If you have homemade rice flour then use tshat.
- Generally palm leaf is used for making this kozhukattai as it gives out nice flavour.
How to make Panai Olai Kozhukattai
- First crush palm jaggery,I used my hand mortar and pestle.Measure and transfer crushed palm jaggery to a pan.
- Add water till immersing level.Crush it well using a potato masher.
- Heat it up and cook for few mins until the jaggery melts completely.Strain to remove impurities. Cool down for later use.
- Wash the palm leaves,cut the center protion about 4 to 5 inches long and set aside.Dry roast green gram dal till slightly browned. Cool down for few mins.
- Transfer to a mixer and grind to a coarse mixture.Now in a bowl add rice flour,green gram mixture,grated coconut and cardamom powder.
- Mix it well, I transferrred it to a wider bowl.Then add palm jaggery syrup little by little.
- Keep mixing and the syrup fully, mix well.If it is still dry, sprinkle little water to form a dough like this, not too dry and not too goey.
- Gather it together to form a dough.Open the palm leaf,grease it with oil,now stuff it with the dough lengthwise.
- Tie it with a thread, I used palm leaf threads itself.Finish all the dough like this.Now arrange it in a steamer pot, I used my idli steamer.
- As a final step steam it for atleast 15-20mins.Open and carefully remove the kozhukattais from the palm leaf.
Serve hot !
Expert Tips
- If you do not get palm leaves, you can make regular kozhukattais but the palm leaf flavour is the best in this kozhukattai.
- Do not skip karupatti(palm jaggery).
- If you have homemade rice flour then use that.
- Generally palm leaf is used for making this kozhukattai as it gives out nice flavour.
Myhealthykiddo Shyamala
Authentic one!! I could feel the divine smell.. Much aromatic and so delicious.. Virtually gobbled ur kozhukkattais 😉 Btw, Vilakku super..
Archana Sampath
Ammmazing!!! Will have to research for the availability of palm leaves in Mumbai atleast once will make
Manju
I wonder ur passion …traditional recipe Thanks for bringing back……
Sathya
Its a usual one in tuticorin during karthigai deepam festival. You can skip coconut. and also add sukku(dry ginger) and sesame seeds. We usually do like this.