Channa dal kozhukattai

 Modhaka kozhukatai stuffed with kadalaiparuppu or channa dal pooranam


Ingredients


Channa dal or kadalaiparuppu - 1/2 cup

Jaggery - 3/4 cup

Cardamom powder


Soak the channa dal for 1 hour. Drain the water and grind it to a fine paste. Add jaggery before griding to a fine paste (after grinding one pulse add jaggery). To the fine paste add cardamom powder.


For kozhukattai flour


Rice flour or idiyappam flour - 1 cup

Water - 1 cup

Ghee or oil - 1 tsp

Salt - a pinch


Add 1 cup water to a pot or pan. Add salt and 1 tsp ghee to the water.


Bring it to a boil. Switch off the stove.


Add 1 cup flour and stir well.


The flour turns to a lumpy mixture.


Cover and set aside to cool down little.


 Transfer the mixture to a bowl. Knead it while it is still slightly hot. Do not allow to cool down completely.

 

Divide the mixture to balls.


Knead each ball to soft. Cover them with a moist cloth. Take a ball, dip your fingers in water. Using your thumb make a dent in the center. Begin to spread the dough in a circular motion with your thumb and fore fingers using both hands. When ever needed, you can dip the fingers in water. When the dough turns sticky, you can use ghee or oil instead of water.


Shape the dough with fingers like a cup. Add the channa dal pooranam inside the cup and seal the edges.


Place the shaped kozhukkatais in an idli cooker greased with ghee or oil. 


Cook for 2-5 mins. Soft modhaka kozhukattais are ready for neivedhyam.



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