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.

This Kozhukattai tastes mildly sweet with nice earthy flavor from karupatti. The texture is soft with slight bite from moong dal and coconut. It also looks artistic when opened from the leaf. Though it looks little difficult, once you start making it becomes easy.

About Panai Olai Kozhukattai

Panai olai kozhukattai is steamed sweet dumpling commonly made in South Tamil Nadu areas. It is cooked inside palm leaves which gives special flavor to the kozhukattai. The mix of rice flour and palm jaggery makes it naturally sweet and filling. It is mostly made during village festivals.

The texture of this recipe is soft and slightly chewy when hot. The filling is mixed into the dough itself so every bite has taste. Palm jaggery gives deep sweetness which is not sharp. Cardamom adds mild aroma and balances the flavor nicely. It reminds me of village style cooking.

This kozhukattai recipe can be made without palm leaf also, but the taste will change. Palm leaf gives light smoky smell when steamed. You can adjust sweetness or coconut based on your liking. Still palm leaf version tastes best. The smell while steaming itself feels very traditional.

I usually make this when fresh palm leaves are available. It takes some time but the final taste is really worth it. I usually make this when I feel like trying something traditional at home.

I saw this Panai olai kozhukattai recipe in an old magazine last year but it was only after Karthigai Deepam but made a quick note of it. I tried this kozhukattai this year 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 kozhukattais tasted so good with the flavour of palm leaf and palm jaggery that I loved it so much.

Panai Olai Kozhukattai Ingredients

• Rice flour - Added this as the base for this kozhukattai. It gives softness and helps to hold the shape well. Use fresh good quality flour for better taste.
• Palm jaggery - I added this for sweetness and deep flavor. It gives that earthy taste. Try not to replace it with sugar.
• Green moong dal - I have dry roasted and ground this coarsely. It gives slight bite and nice texture.
• Grated coconut - I have added coconut for moisture and taste. It balances the jaggery well. Fresh coconut gives better flavor.
• Cardamom powder - I have used this for aroma. It reduces strong jaggery smell. Add according to your taste.

Why This Recipe Works

• It is made using simple traditional ingredients only.
• Palm leaf steaming gives very unique aroma.
• This recipe does not need separate stuffing step.
• It is steamed so feels light on stomach.
• You can make it special without much effort.

Similar Recipes

• Instant nei appam
• Thinai appam
• Wheatflour appam
• Rava appam
• Karthigai Kozhukattai

How to make Panai Olai Kozhukattai Step by Step

1.First crush palm jaggery, I used my hand mortar and pestle. Measure and transfer crushed palm jaggery to a pan.

2.Add water till immersing level. Crush it well using a potato masher.

3.Heat it up and cook for few minutes until the jaggery melts completely. Strain to remove impurities. Cool down for later use.

4.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.

5.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.

6.Mix it well, I transferrred it to a wider bowl. Then add palm jaggery syrup little by little

7.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.

8.Gather it together to form a dough. Open the palm leaf, grease it with oil, now stuff it with the dough lengthwise.

9.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.

10.As a final step steam it for atleast 15-20 minutes. Open and carefully remove the kozhukattais from the palm leaf.

Serve hot !

Expert Tips

• 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.

Serving and Storage

Serve them hot directly after steaming, it tastes best that way. This goes well as snack or festive sweet. Eat it fresh for good flavor. If storing, keep in fridge and reheat by steaming again. Do not store for long time as palm leaf smell fades.

FAQS

1.Can I make this without palm leaf?

Yes you can make normal kozhukattai, but flavor will be different.

2.Is palm jaggery compulsory?

Yes it gives the main taste. Do not skip karupatti here.

3.Why my kozhukattai became hard?

Mostly dough was dry or over steamed.

4.Can I use store bought rice flour?

Yes you can, but homemade gives better texture.

5.Is this good for kids?

Yes you can give to your kids, you can also some nuts to it.

If you have any more questions about this Panai Olai Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Panai Olai Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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.

Course Snack

Cuisine Indian

Keyword easy kozhukattai recipe, how to make kozhukattai, kozhukattai recipe, kozhukattai recipes, recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 kozhukattais

Calories 143kcal

Author Sharmilee J

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

Serving: 25g | Calories: 143kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.3mg

The post Panai Olai Kozhukattai Recipe appeared first on Sharmis Passions.

Kambu Maavu Puttu is a mild sweet dish made using pearl millet flour which is steamed and then mixed with sugar, coconut and ghee. This recipe has soft crumbly texture that melts easily in your mouth and gives nice nutty flavor from the millet. I make this when I want something simple but still healthy to eat, mostly for breakfast or even sometimes for light dinner.

Kambu or Pearl millet is one of the traditional millet which people use since a long time in South Indian homes for many years. It is rich in iron, fiber and helps to keep the body cool during hot days. This is a nice way to include millets in daily diet, especially for people who are not used to it much. The taste is simple, mild and gives a good change from regular breakfast items.

About Kambu Maavu Puttu

Kambu Maavu Puttu is one of the simple millet based recipe that can be made in few easy steps. The flour is lightly roasted and then steamed till soft, then mixed with ghee and sugar to bring that smooth and moist texture. The combination of cane sugar and cardamom gives a soft sweetness and light aroma which makes it very comforting to eat.

This dish is quite popular in Tamil Nadu and few other South Indian places where people still use millets in regular cooking. The flavor of kambu is deep and little earthy, very different from rice puttu we make normally. This has mild taste that goes well with ghee and coconut. You can even try with jaggery instead of sugar for a more healthier version.

The texture of this puttu is not sticky or too dry, it stays soft and crumbly when mixed properly. It feels filling after you eat but still not heavy on stomach. You can have it for breakfast or sometimes for simple dinner also when you want something light and not spicy. It is one of those easy homely recipes that gives comfort without taking much time.

I usually make this on lazy morning or weekends when I do not want to cook much but still need something filling and tasty. My family always enjoy it with little extra spoon of ghee on top. It gives nice flavor and feels satisfying to eat.

Kambu Maavu Puttu Ingredients

• Kambu Maavu - I have used roasted kambu flour for this recipe, it gives nice nutty smell and deep flavor to the puttu. You can also use unroasted flour but better to dry roast little before steaming so the raw taste goes away.
• Water - I added just enough to make the flour moist. It helps to hold the mixture little firm before steaming. Add slowly and mix well till it feels right when you press in hand.
• Cane Sugar - I have used unrefined cane sugar, it gives mild sweetness and small golden shade to the dish. You can use jaggery also if you want stronger and more earthy taste.
• Coconut - I have used fresh grated coconut, it gives moisture and tiny crunch in between. You can skip it if you do not like, but I feel it gives nice taste and fresh smell.
• Cardamom Powder - I have added little cardamom powder for soft sweet smell and flavor balance.
• Ghee - I used homemade ghee, it makes the puttu soft and rich. It gives that  aroma , better taste and smell.

Why This Recipe Works

• This recipe is simple to make and uses only few basic ingredients.
• It gives soft texture and gentle sweet flavor that both kids and elders like.
• It is a healthy choice because it uses millet flour which is rich in iron and fibre.
• You can easily adhust the sweetness or use jaggery for a traditional taste.
• This recipe can be served warm or cold and still tastes nice and light.

Similar Recipes

• Millet puttu
• Millet kheer
• Millet Dosa
• Millet porridge
• How to cook millets

How to make Kambu Maavu Puttu Step by Step

1.Dry roast the flour until aroma comes, my flour was already roasted so just roasted for a minute and proceeded. Now sprinkle water may 2 tablespoon.

2.Mix well without any lumps, try to hold the flour tightly with your hands if it holds then this is the right consistency, stop adding water.

3.Transfer the flour to a steamer plate and steam for at least 15-20 minutes in low medium flame. The color of the flour must have changed by now.

4.Transfer it to a mixing bowl add cane sugar, cardamom powder, ghee, sugar and salt. Mix well.

Serve hot / warm!

Expert Tips

• Roasting- I usually dry roast the flour just for a minute to remove raw smell. It also helps to make soft puttu after steaming.
• Adding water - Sprinkle little water at a time, mix gently and check by pressing the flour in your hand. If it holds shape, it is perfect.
• Steaming time - I have steamed for around twenty minutes. The flour changes color slightly when cooked, that is when it is ready.
• Mixing - After steaming, I add sugar, ghee, and coconut while it is still warm. It helps to absorb flavor and become moist.
• Serving style - I sometimes shape the puttu using a small cup or bowl, it looks neat and easy to serve. You can just fluff and serve as it is also.

Serving and Storage

Serve this dish warm with small drizzle of melted ghee on top. It goes nice with banana or even one spoon of curd on side. Keep leftover in airtight box and store in fridge for one day. When serving again, heat it little so the ghee melts and the puttu turn soft again.

FAQS

1.Can I use jaggery?

Yes you can, just melt jaggery with small amount of water and filter once before mixing with the steamed flour. It gives dark color and rich taste to the puttu.

2.Is this good for kids?

Yes it is mild and healthy. You can mash it well and reduce sugar slightly if making for small kids.

3.Can I skip coconut?

You can skip, but coconut gives little moisture and nice freshness, so I feel it tastes better with it.

4.How to find the flour is cooked?

After steaming the flour will look slightly darker and the raw smell will go off. If it feels sticky while touching, steam for few more minutes.

5.Can I make this in large batch?

Yes you can make in bigger quantity also. Just steam in two rounds and mix gently after cooking so it stay soft and fluffy.

If you have any more questions about this Kambu maavu puttu recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kambu maavu puttu recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kambu Maavu Puttu Recipe

Kambu Maavu Puttu is a mild sweet dish made using pearl millet flour which is steamed and then mixed with sugar, coconut and ghee. This recipe has soft crumbly texture that melts easily in your mouth and gives nice nutty flavor from the millet. I make this when I want something simple but still healthy to eat, mostly for breakfast or even sometimes for light dinner.

Course Breakfast, dinner

Cuisine Indian

Keyword 30 mins recipes, millet recipes, puttu recipes, recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Calories 531kcal

Author Sharmilee J

Ingredients

• ½ cup kambu maavu / bajra flour
• water as needed
• ¼ cup cane sugar
• 2 tablespoon coconut
• 1 tiny pinch cardamom powder
• 2 teaspoon ghee
• 1 tiny pinch salt

Instructions

• Dry roast the flour until aroma comes,my flour was already roasted so just roasted for a minute and proceeded.
• Now sprinkle water may 2 tablespoon.
• Mix well without any lumps, try to hold the flour tightly with your hands if it holds then this is the right consistency, stop adding water.
• Transfer the flour to a steamer plate and steam for at least 15-20 minutes in low medium flame. The color of the flour must have changed by now.
• Transfer it to a mixing bowl add cane sugar,cardamom owder,ghee,sugar and salt.
• Mix well. Serve Kambu Maavu Puttu hot / warm!

Notes

• Roasting- I usually dry roast the flour just for a minute to remove raw smell. It also helps to make soft puttu after steaming.
• Adding water - Sprinkle little water at a time, mix gently and check by pressing the flour in your hand. If it holds shape, it is perfect.
• Steaming time - I have steamed for around twenty minutes. The flour changes color slightly when cooked, that is when it is ready.
• Mixing - After steaming, I add sugar, ghee, and coconut while it is still warm. It helps to absorb flavor and become moist.
• Serving style - I sometimes shape the puttu using a small cup or bowl, it looks neat and easy to serve. You can just fluff and serve as it is also.

Nutrition

Serving: 125g | Calories: 531kcal | Carbohydrates: 131g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 16mg | Potassium: 400mg | Fiber: 1g | Sugar: 51g | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 10mg

The post Kambu Maavu Puttu appeared first on Sharmis Passions.

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