Panai Olai Kozhukattai Recipe
Panai Olai Kozhukattai is a special delicious kozhukattai made with rice flour, green gram dal & palm jaggery as main ingredients. Panai Olai Kozhukattai is unique in preparation and very artistic for people who wish to experiment with varieties. This recipe is mostly made during special days and village functions. The flavor is very unique because of the palm leaf smell.
Servings10 kozhukattais
Ingredients
- 1 ½ cups rice flour
- ¾ cup palm jaggery tightly packed
- 2 tablespoon green moong dal
- 2 tablespoon grated coconut
- ½ 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 minutes until the jaggery melts completely. Strain to remove impurities. Cool down for later use.
- Wash the palm leaves, cut the center portion about 4 to 5 inches long and set aside.Dry roast green gram dal till slightly browned. Cool down for few minutes.
- 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 at least 15-20 minutes .Open and carefully remove the kozhukattais from the palm leaf.
- Serve Pani Olai Kozhukattai hot!
Notes
- Palm jaggery syrup – I always strain the syrup after melting. Do not skip this or small dirt may be there.
- Dough consistency – I keep the dough soft and slightly moist. If it feels dry, sprinkle little water and mix.
- Palm leaf handling – I wash the leaves well and wipe it clean. Greasing helps while opening later.
- Filling amount – I just do not overfill the leaf. Too much dough will make tying difficult.
- Steaming – I steam till cooked well and nice smell comes. Under steaming will make inside raw.
Nutrition Facts
Panai Olai Kozhukattai Recipe
Amount Per Serving (25 g)
Calories 143
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 24mg1%
Potassium 57mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 3IU0%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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