Mango Koazakkattai | How to make Mango Koazakkattai

By Saras Viswam  |  3rd Jun 2016  |  
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  • Mango Koazakkattai, How to make Mango Koazakkattai
Mango Koazakkattaiby Saras Viswam
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Video for key ingredients

  • Sambhar Powder

About Mango Koazakkattai Recipe

We prepare kozakattais, but this is an unique one with mangoes. The taste of the juicy mangoes fill your tounge with these steamed rice balls. Don't miss out this seasonal special.

Mango Koazakkattai, a deliciously finger licking recipe to treat your family and friends. This recipe of Mango Koazakkattai by Saras Viswam will definitely help you in its preparation. The Mango Koazakkattai can be prepared within 40 minutes. The time taken for cooking Mango Koazakkattai is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Mango Koazakkattai step by step. The detailed explanation makes Mango Koazakkattai so simple and easy that even beginners can try it out. The recipe for Mango Koazakkattai can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mango Koazakkattai from BetterButter.

Mango Koazakkattai

Ingredients to make Mango Koazakkattai

  • Good quality rice - 1 cup
  • Toovar dal - ½ cup
  • One ripe fresh coconut - 3 cup approx grated finely
  • Half ripened mangoes - 3 nos(chopped)
  • Red chillies - 5 nos
  • asafoetida - ¼ tsp
  • salt to taste
  • For Seasoning
  • oil - 1 tsp
  • mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • red chilly - 1 broken
  • curry leaves - 1 sprig

How to make Mango Koazakkattai

  1. Wash rice well, drain the water completely and spread over a cloth.
  2. Wash and soak toovar dal for half an hour.
  3. Drain the water, spread over a cloth and powder into rava.
  4. Blend the mangoes and red chillies together and keep aside.The puree should be three to four cups.
  5. Grind quarter part of the coconut with asafoetida.
  6. Heat oil in a frying pan season with mustard seeds, urad dal and a pinch of asafoetida and curry leaves.
  7. Add the ground coconut paste and add the mango puree.
  8. Add salt and allow it to boil.
  9. When it starts boiling add the coarsely powdered rice dal rawa mixture.
  10. Stir continuously from the bottom, adding the remaining finely grated coconut.
  11. When all the water is absorbed cook for few more minutes at a lower flame.
  12. Remove from fire and allow it to cool for sometime.
  13. Make oval sized balls and steam for fifteen minutes.
  14. Yummy mango kozhukkattais are ready to serve.
  15. Serve hot with sambar or chutney.

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