Coconut Poli ~ How to make Coconut Poli

For Ganesh Chaturthi this year, the new sweet that I decided to make was Coconut Poli. I anyway have to make Dal poli and Kozhukattai, so decided that making Coconut Poli was the best dish to make in the given situation. It turned out so well and I hope Ganeshji was happy with this sweet. 

Exams got over for the kids and they have vacation for the next ten days. I wonder what we are going to plan for their entertainment and keep them occupied, so that they don't get bored and yet learn something new. 

Coconut Poli

Ingredients Needed:

All purpose flour / Maida - 2 cups
Coconut, grated -1 cup
Jaggary - 1 cup
Cardamon powder a pinch
Oil for the dough - 3 tbsp
Oil for cooking 1 tsp for each

How to make the Coconut Poli

For the dough:

In a wide bowl, take the flour, a small pinch of salt, slowly add water to knead to a soft pliable dough. Then add the oil and incorporate well into the dough. Knead till you get the dough soft and non sticky. Cover with a wet muslin cloth and rest for at least 30 mins. For best results you can rest it for atleast an hour or so.

For the stuffing:

Grate the coconut and keep it aside. Melt the jaggary in a pan with just water to cover it. Once it melts, remove the scum and add the grated coconut in and continue cooking with the mix becomes thick to handle and not runny.

Add cardamon powder and switch.

For making the poli.

For step by step pictures refer dal polis

Divide the coconut stuffing into small balls, pinch out small balls of the dough, place the stuffing in the middle and cover on all sides with dough. Flatten using your greased fingers.

Heat a tawa with oil and cook the rolled out polis on both sides.

Serve oil

Ganesh Chaturthi Greetings ~ 2012 | Vinayaka Chavithi Subhakanshalu | Festival Dishes for Ganesh Chaturthi

"Vinayaka Chaturthi Subhakanshalu to all my readers!"

We just finished our pooja and kids are running around. While I thought I would quickly wish and share our this year's pictures.

This year our twins joined us for getting the Ganesh Idol home. They were so amazed by the crowd and the many Ganesh Idols on display. They had learnt Ganesh prayer and knew couple of rituals done for Ganesh's birthday. When they saw the umbrella for the idol, they also wanted one for each.

Finally after the shopping we came back and started the pooja preparation, which I went on with my neivedhyam preparation.

We need to make the regular dishes for this pooja, so only new one I got around making was the Coconut Poli.

Last year was an elaborate three day affair, while this year we decided to do the pooja for a day.

Our Neivedhyam for Ganesh were

Sweet Poli
Coconut Poli
Sundal
Kudumulu
Nugul untallu ~Sesame Laddoo
Ellu Purana Kozhukattai 
Lemon Rice
Vankai Uurulagadda Kura 

Will be back tomorrow with Coconut Poli recipe

Other Ganesh Chaturthi Recipes

Please check out our previous years celebrations:
Vinayaka Chaturthi Pooja 2007
Vinayaka Chaturthi Pooja 2008
Vinayaka Chaturthi Pooja 2009
Vinayaka Chaturthi Pooja 2010 
Vinayaka Chaturthi Pooja 2011  


Enjoy your festival day!

Mani Kozhukattai | Ammini Kozhukattai | Ganesh Chaturthi Recipes | Step By Step Recipe

Ammani or Mani Kozhukattai is the last of the recipes I prepared for Ganesh Chaturthi, This was part of the third neivedyams, I had made Fried Modak, coconut jaggary Kozhukattai and Mani Kozhukattai. Typically Mani Kozhukattai is made with the excess rice flour dough you have and the excess Ulundu filling. Though I made it specially for prasadam, one can make this as an evening snack for kids if your kids happen to enjoy this.

My kids didn't touch any of the prasadams. As I said they don't like sweet dishes much. Konda eats Coconut Jaggary Kozhukattai, and most times remembers her text book lesson in Tamil she had couple of years back. In the story, the kid loves Kozhukattai and said the kozhukattais would melt in the mouth types. So ever since she read that lesson, she was all eager to taste it. When Konda ate it for the first time, she was disappointed that the Kozhukattais were not melting.

Coming back to the recipe, when you make it, be sure to increase the chili else it might tend to be bland when compared to Ulundu Kozhukattai.

Step By Step Picture Recipe for Mani Kozhukattai

Ingredients Needed

For the outer Rice flour dough, make as I showed in the Fried Modak.

For the Urad Dal filling.

Urad Dal / Ulundhu - 1 cup
Green Chilies - 2 -3 medium
Red Chili - 2
Curry leaves few
Hing / Asafetida a pinch
Salt to taste
Turmeric powder a pinch
Oil - 1 tsp

Grated Coconut for garnish - 2 tsp

For the Mani Kozhukattai,

Make the Rice flour dough and pinch out small dough and roll as a ball.

Steam for 10 - 15 mins. Allow to cool. When it's still hot it will not hold it's shape, once it's cooled it will retain it's ball shape, so don't handle it before.

How to make Mani (Ammani Kozhukattai):

Soak Urad dal for 2 hrs. Drain and grind along with green chilies, red chilies, salt, hing, curry leaves to a coarse mix

Once ground, make flat discs and steam for 10 mins. Grate to a fine powder.

Heat a non stick pan with 1 tsp oil. Add mustard, Urad dal, curry leaves, red chilies and fry,

Then add the grated Urad dal filling. add turmeric powder.

Once done, add the steamed mani kozhukattai, mix well. Finally garnish with grated coconut and offer as prasadam.

Other Ganesh Chaturthi Special Recipes

• Moong Dal Carrot Vada , Uddi Bonda
• Ulundhu Kozhukattai | Uppu Kozhukattai | Urad Dal Steamed Dumplings
• Fried Modak Recipe | Fried Modakam - Tamil Style
• Fried Modak Recipe 2 | Fried Modakam - Maharashtrian Style
  
• Channa Dal Kozhukattai
• Sweet Pidi Kolukattai
• Salt Pidi Kozhukattai | Uppu Pidi Kolukattai
• Sesame Laddu

Fried Modak 2 | Fried Modakam | Ganesh Chaturthi Recipes

For the third day I had planned to make the Modaks the Mahatratian way, using All purpose flour (Maida) and Semolina (Rava). Other ways of making the outer layer involves using wheat flour also. While I was reading on the tradition of making these modaks, it was very much like how we make sweet poli using maida, while some use wheat flour for the outer layer.

As I said in the previous post on Fried Modaks, the tamil way of making it is, by using rice flour dough and the coconut jaggary filling just as it is done for the Kolukattai but is pressed as oval shaped and deep fried. Whereas the other method is by making a stiff dough very much like a samosa dough and filling it with the same coconut jaggary fillings. To say it tasted divine, is not just enough to explain the taste.

For the third day I also made some more Kozhukattai along with Mani (Ammini) Kozhukattai. Will be posting it by this week and completing this Ganesh Chaturthi Special.

The fried Modak were just as I thought, very crisp and oozing with the coconut jaggary filling.

Ingredients Needed

For the outer covering:

All purpose flour / Maida - 1/2 cup
Semolina / Rava - 2 -3 tsp
Salt a pinch
Ghee - 1 tsp
Water - just enough to knead into a stiff dough

For the coconut jaggary filling:

Fresh Coconut, grated - 1/2 cup
Jaggary, grated - 1/2 cup
Cardamon powder a pinch

Oil for deep frying

Step by Step Picture Recipe for Fried Modak

How to make the dough for the outer layer:

In a bowl, take the maida, rava along with salt. Add the ghee and crumble well. Then slowly add water and knead to a stiff dough. Cover with a wet muslin cloth and allow it to rest for 10 - 15 mins

How to make the coconut jaggary filling:

Water enough water to the jaggary and melt. Remove impuries and add the fresh grated coconut and continue to cook till the filling thickens. Add cardamon powder. Continue stirring and cooking till you see the mix leaving the pan sides. Remove and allow to cool.

How to make the Modak:

Knead the dough once again before pinching out small balls, just enough to make small puris. Grease your palm and press out flat discs.

Place a spoonful of filling in center and close it around by gathering all edges together to form a modak shape (almost like a drop).

Continue with the rest the same way.

Frying the modak:

Heat a pan with enough oil for deep frying. When the oil is hot enough, gently drop in the modaks in batches and fry on all sides till they turn nice golden in colour.

Drain on a kitchen towel.

Other Ganesh Chaturthi Special Recipes

• Moong Dal Carrot Vada , Uddi Bonda
• Ulundhu Kozhukattai | Uppu Kozhukattai | Urad Dal Steamed Dumplings
• Fried Modak Recipe | Fried Modakam - Tamil Style
• Channa Dal Kozhukattai
• Sweet Pidi Kolukattai
• Salt Pidi Kozhukattai | Uppu Pidi Kolukattai
• Sesame Laddu

Kadalai Paruppu Purana Kozhukattai, Ellu Purana Kozhukattai | Ganesh Chaturthi Recipes

The other fillings used in making Kozhukattai / Steamed Modak for Ganesh Chathurti are with Bengal Gram filling made with Jaggary and Roasted Sesame Seeds with Jaggary filling.

As a tradition, Athamma makes Poli for all festivals. So I decided to make Polis and also Kozhukattais trying to follow both customs. So I made sure I had some purnam for the steamed modhak also. The purnam is very similar to the way we make the purnam for Poli. Only difference being the filling is made into very small balls, to be stuffed into rice flour dough.

So for the second day that we had Ganesha at home, I made Steamed Modak with Channa dal, Uppu Kozhukattai and Fried Modak Tamilian version

Kadalai Paruppu Purana Kozhukattai | Channa Dal filled Steamed Modak

Wash and soak the bengal gram for 10 mins. Then covering with enough water, pressure cook for 3 - 4 whistles or till the dal is soft.

Add melted jaggary to the boiled dal and continue to cook till the moisture is all evaporated.

Make into small balls for filling in the rice flour dough.

Pinch out small balls, flatten the rice dough, place the channa dal and enclose as regular modaks.

Steam for 10 mins and allow to cool before handling.

Ingredients Needed:

For the purnam

Bengal Gram dal - 1 cup
Jaggary, grated - 1 cup
Cardamon - a pinch

Check out how to make the Outer layer for the Kozhukattai

How to make make the Channa dal Kozhukattai

Wash and soak the bengal gram for 10 mins. Then pressure cook till soft.

In another pan melt jaggary, remove impurities if any. then add the melted jaggary to the dal and continue cooking till the water is all evaporated.

Allow to cool and grind to a smooth paste.

To make sure that the stuffing is of right consistency, heat it in a non stick pan for all the mix to get dry.

Pinch out small balls from the rice flour dough, place a small filling in and shape as Kozhukattai.

Once you have enough of these done, steam for 15 mins.

Sesame Seeds Filling | Ellu Kozhukattai

Sesame Seeds - 1/2 cup
Jaggary - 1/2 cup

This is mostly made as Ellu Undrundai. As an optional filling, the same laddos are used for filling in Kozhukattai.

Proceed as you would do the regular kozhukattai. Flatten the rice disc, place a small laddo, cover the balls shaped as kozhukattai.

Steam these again for 15 mins.

Other Ganesh Chaturthi Special Recipes

• Moong Dal Carrot Vada , Uddi Bonda


• Ulundhu Kozhukattai | Uppu Kozhukattai | Urad Dal Steamed Dumplings


• Fried Modak Recipe | Fried Modakam - Tamil Style


• Sweet Pidi Kolukattai


• Salt Pidi Kozhukattai | Uppu Pidi Kolukattai


• Sesame Laddu

Moong Dal Carrot Vada , Uddi Bonda | Ganesh Chaturthi Recipes

Meddu Vada  or Masala Vada is mostly made during all festivals. For a change we think of making different varieties. I had plans to make Maddur Vada, but Athamma had soaked Urad Dal so decided to make something with that itself. 

Amma had the same problem too. Dad was very much against the same Meddu Vada being made. So she opted for this tasty fritters, though it's deep fried I guess you can indulge one in a while. 

Today being Sunday kids have been enjoying their holiday, it's been a lazy day all together. Not much of cooking done, as we went for fresh salad and simple rasam. After the heavy festival eating, I felt this simple meal was refreshing.

Moong Dal Carrot Vada | Pesara pappu Carrot Vada

Ingredients Needed

Split Yellow Moong Dal / Pesara pappu -  1 cup
Carrot - 2 medium, grated
Onion - 1 medium
Coriander leaves
Curry leaves
Salt to taste

To be ground :
Garlic - 1/2" , Green Chilies 2 nos, Whole Cumin seeds - 1 tsp

How to make Moong Dal Carrot Fritters

Soak the moong dal for 2 hrs. Drain and grind it coarsely.

Mix in grated carrot, finely chopped onions, finely chopped coriander leaves and curry leaves, salt and the ground paste.

Heat a pan with enough oil to deep fry.

Drop in balls, or flatten as a discs. Cook on all sides, drain on a kitchen towel.

Uddi Bonda | Urad Dal Fritters

Urad Dal / Uddi pappu - 1 cup
Green Chillies - 3 medium
Salt to taste
Oil for deep frying

How to make Uddi Bonda

Soak the Urad dal for 2 hrs, drain on a colander.

In a mixer, take the green chilies, urad dal and grind to a smooth mix. Add salt.

Heat a pan with oil, scoop in balls and gently drop into hot oil. Cook on all sides by turning it around.

Drain on Kitchen towels.

Notes: Finely chopped onions, coriander leaves and curry leaves can also be added.

Ulundhu Kozhukattai | Uppu Kozhukattai | Urad Dal Steamed Dumplings | Ganesh Chaturthi Recipes | Step By Step Recipe

Next in the series of Ganesh Chaturthi Special Recipes, is Ulundhu Kozhukattai or Uppu Kozhukattai.

This is a savory dish made with the rice flour dough stuffed with a savory mix of Urad dal ground with green and red chilies. After all the sweet modak / Kozhukattai offered to God, I am sure he needs a savory one to make a pleasant combination.

I made extra for the Mani Kozhukattai also, which is to be followed. The Uppu Kozhukattai were very spicy and tasty. This was  my second day neivedyam. I made Channa Dal Kozhukattai, Uppu Kozhukattai and Fried Modak.

This is a very healthy snack as this has Urad dal and also steamed.

 Step By Step Picture Recipe

Ingredients Needed

For the outer Rice flour dough, make as I showed in the Fried Modak.

For the Urad Dal filling.

Urad Dal / Ulundhu - 1 cup
Green Chilies - 2 -3 medium
Red Chili - 2
Curry leaves few
Hing / Asafetida
Salt to taste
Turmeric powder a pinch
Oil - 1 tsp

How to make Ulundhu Kozhukattai:

Soak Urad dal for 2 hrs Drain and grind along with green chilies, red chilies, salt, hing, curry leaves to a coarse mix

We can make it two ways.

Easy way:

Simply roast the ground mix in 1 tsp oil in a non stick pan till the Urad dal is cooked well.

Steamed method.

Once ground, make flat discs and steam for 10 mins.

Then grate to a fine powder, fry in a non stick pan using 1 tsp, add turmeric powder.

When the filling is ready, make the outer layer with the rice dough.

Pinch out a small ball of rice dough, grease your palm with oil, flatten the dough to a small disc. Place a spoonful of savory filling, close the disc as a half moon. Press on the edges in a crisscross way, to make sure the filling doesn't come out.

When you are done with all of them, steam them for 10 - 15 mins.

Once done, allow it to cool before handling.

Will be back tomorrow with another delicacy

Have a great weekend

Other Ganesh Chaturthi Recipes