The plainest thing on the Chaturthi plate: rice flour, salt, a little coconut, steamed into small smooth shapes. No filling at all.
It is also, reliably, the one the children eat most of. Whatever ceremony surrounds the pleated and stuffed versions, uppu kozhukattai is the one that disappears from the plate first, dipped into coconut chutney or into idli podi stirred through gingelly oil.
Twenty-five minutes, five ingredients. If you are making three kinds of kozhukattai on a festival morning, make this one first while your hands are still fresh.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
