Makhana Rings | Makhana Kozukattai Sundal | Unique high nutrition recipe | High-Protein Phool Makhana Savoury Snacks
How to make Phool Makhana Kozukattai Sundal | Makhana/Foxnut Rings | Makhana recipe with detailed snaps and step-by-step procedure.
Phool Makhana/ Foxnuts - a light, easily digestible, protein-rich, carbohydrate-rich, fibre-rich edible seeds which when consumed would help to lead a healthy life. The roasted Makhana that is low in calories is an awesome snacking option for adults and kids alike. These puffed lotus seeds are highly adaptable to both sweet and savoury delicacies. And of course, the easy recipes with Makhana has always been a part of Navratri fasting.
Know the benefits of Phool Makhana:
- It helps in reducing weight.
- It contains anti-ageing properties.
- It promotes skin and heart health.
- It is low in fat and cholesterol.
- It is rich in protein, carbohydrate, fibre, iron and zinc.
- It regulates blood sugar levels.
Can you ever think of making Kozukattai/Modaks with Makhana? I have experimented and the resultant taste was excellent. You know what? The special tadka adds the right spiciness elevating the taste of the Kozukattai. Yup! No second thought...the best, unique and yet another healthy recipe is ready to get posted in my blog.
I always stock Makhana in my pantry that I roast with a little ghee, and season with salt & pepper to serve as a quick & healthy snack for my sweet kiddo. I do use Makhana in my curries and sweet delicacies as it is a wise choice to add Makhana to our daily diet. One such sweet that I had posted already is Makhana Burfi, and that was my new try a year ago.
Coming to the Makhana Kozukattai Sundal, the beautifully ring-shaped Makhana Kozukattai is steam-cooked and then added to the spicy Tadka to transform it into a soft & tasty Makhana Kozukattai Sundal. Though any shapes including the simple tiny roundels could be made
possible, the ring shapes were thoroughly fun when my daughter and I did them
We call them Makhana Rings as my little kiddo insert these soft ring-like Modaks in her tiny fingers and enjoyed them. Makhana Rings, what an apt name, isn't it? Addedly, the recipe is very nutritive with perfect softness from Makhana getting the right texture from Rava/Sooji.
The heat from the dried red chillies, the WOW-flavour from the curry leaves, the perfect crunch from the popped black sesame seeds & mustard seeds gives the right finishing touch to the Makhana Kozukattai Sundal recipe.
As the recipe involves no onion and no garlic, it could be prepared for the Navratri festival. Before getting ready to prepare the super-healthy recipe, make sure you know the tricks to get it right with the right softness, texture and taste.
Do's and Don'ts:
- Do not steam-cook the Makhana Kozukattai for more than 5 minutes as they tend to be hard and chewy. Make sure the steam-cooking time sits somewhere between 3 to 5 minutes.
- Do not saute the Makhana Kozukatai in the Tadka for a long time. This also could make the Kozukattai go hard. Just give a quick toss and start enjoying them.
- For the tadka, you can use red chilli flakes or split dried red chillies as they add good taste to the recipe in addition to the heat.
- Also, allow the mustard seeds & black sesame seeds to pop out in the shimmering oil to get a good taste in the recipe.
- Add a very little oil while making Tadka as the steam-cooked Makhana Rings won't suck up more oil. Adding gingelly oil lifts the taste of the recipe. Add a teaspoon or two, and that would suffice the need.
- Grease the object with a little oil before making a hole in the middle of the Modaks. This helps in making mess-free, ring-like Modaks. Any greased objects like the backside of the pen, pencil or brush could be used. Even the greased little finger can be used to make a hole.
So, the best recipe with very little oil but more health advantage is right here just for you. Try this recipe and write back your recipe experience through the valuable comments. Come, let's do it Fatafat.
Have you tried this recipe?
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⏲ Cooking Time: 10 minutes
🍴 Servings: 3 to 4
The highly nutritive, ring-shaped, steam-cooked Makhana Modaks tossed in a spicy Tadka.
Makhana Kozukattai Sundal
- Phool Makhana/Foxnuts/Lotus seeds - 2 cups [33 grams]
- Rava/Semolina/Sooji - 1 cup [180 grams]
- Salt - 1/2 tsp or adjust to taste
- Water - 3/4 cup or adjust quantity for soft dough
- Gingelly oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Black sesame seeds - 1/2 tsp
- Dried red chillies - 2 to 3 (sliced or split)
- Curry leaves - 2 sprigs (sliced or chopped)
- Dry roast two cups of Makhana over a low flame until they turn very crispy.
- Add the roasted Makhana along with a cup of Rava and salt in a mixer jar. Grind to a powder.
- Knead the powdered ingredients into a soft dough by adding water in batches.
- Take a small portion of the dough, make a ball, flatten it, and then make a hole in the middle using any greased, blunt-edged, narrow object. Similarly, make all Makhana Kozukattai.
- Steam-cook the Modaks for no longer than 5 minutes.
- Prepare the Tadka by sauteing mustard seeds, black sesame seeds, dried red chillies, and curry leaves in a little oil.
- Add the steam-cooked Makhana Modaks to the prepared Tadka and give a quick toss.
- The spicy, soft Makhana Kozukattai Sundal is ready to be plated. Serve hot and enjoy!
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Step-by-Step Procedure with Pictures
How to Make?
To Make Makhana Kozukattai:
- Take 2 cups of Phool Makhana in a frying pan. It measures about 33 grams.
- Dry roast the Makhana until they turn crispy. This takes about 5 minutes when roasting over a low flame.
- Transfer the roasted Makhana to a mixer jar. Also, add a cup of Rava/Semolina to it.
- Add half a teaspoon of salt to the mixer jar. You can adjust salt according to your taste.
- Grind all the ingredients into a fine powder. This need not be very fine. The semi-fine powder yields a good texture to the Kozukattai.
- Add water little by little to the powdered ingredients, and gather them. I have added 3/4 cup of water. The water needed may vary depending upon the quality of Semolina used. So, adjust water accordingly.
- Knead into a soft dough by adding enough water.
- Take a portion of the dough, roll into a small roundel and flatten it. Make a hole in the middle using any greased object.
- Make all Kozukattai similarly and arrange them in a greased idli or idiyappam plate.
- Place the plate inside the Idli pan and let them boil in the steam for no longer than 5 minutes.
To Make Makhana Kozukattai Sundal:
- For the Tadka, add two teaspoons of Gingelly oil to a pan.
- To the shimmering oil, add half a teaspoon of mustard seeds and let them splutter.
- Add half a teaspoon of black sesame seeds and allow them to pop.
- Add two to three split or sliced dried red chillies to the oil.
- Also, add chopped curry leaves to the oil.
- Saute the ingredients for a while to flavour up the Tadka.
- Add the steam-cooked Makhana Kozukattai to the tadka, and quickly toss them.
- The soft and spicy Makhana Kozukattai Sundal is ready to get served. Serve hot and enjoy the Makhana rings.
- Freshly shredded coconut can be added as a final touch to enhance the taste even more.
- Instead of split red chillies, red chilli flakes can also be used.