KOZHUKATTAI WITH KADALAI PARUPPU POORANAM  INGREDIENTS FOR POORANAMCHANNA DAL 12 CUPCOCONUTSCRAPPED 12 CUPJAGGERY 34 CUPCARDAMOM POWDER A PINCHGHEE 14 TSPINGREDIENTS FOR OUTER DOUGHRICE FLOUR  IDIYAPPAM FLOUR 1 CUPWATER 1 AND 14 CUPSESAME OIL 1 TSPSALT A PINCH OPTIONALmodakamkozhukattaiMETHOD TO MAKE POORNAMDry roast the channa dal for 5 Take care not to get it it in water for 12 an cook till 23 Completely drain the this Once cool grind this in mixer along with coconut and cardamom this Add jaggery in the last and pulse once or is If you feel the mixture is bit watery dont Add ghee in a pan and saute for 5 minutes in a low The poornam will come to the right it is cool divide it into equal paruppu poornamMETHOD FOR MAKING OUTER DOUGHIn a wide bowl take the Bring the water to rolling add sesame oil and salt in the If using idiyappam flour do not add the water starts boiling switch off the flame and add the water to the Mix it well with a doughCover it for 2 when it is warm grease your hands with sesame oil and knead into a pliable Divide the dough into equal Cover it else it will get dough modakamTake out one portion of the dough you fingers make a small cup out of it and place the poornam in modakamCover it and make into a modakam modakamDo it for rest of the dough and the idli maker and steam these modakams for 10 modakamWhen doneallow this to cool for 2 minutes and take it with kadalai paruppu poornam is ready for  kadalaparuppu poornam NoteThe outer dough for perfectly for 23 The poornam was left for 6 We had it as it cover the dough with moist cloth else the kozhukattis will get cracked after

KOZHUKATTAI WITH KADALAI PARUPPU POORANAM |

INGREDIENTS: FOR POORANAM
CHANNA DAL 1/2 CUP
COCONUT(SCRAPPED) 1/2 CUP
JAGGERY 3/4 CUP
CARDAMOM POWDER A PINCH
GHEE 1/4 TSP
INGREDIENTS: FOR OUTER DOUGH
RICE FLOUR | IDIYAPPAM FLOUR 1 CUP
WATER 1 AND 1/4 CUP
SESAME OIL 1 TSP
SALT A PINCH (OPTIONAL)

modakam-kozhukattai
METHOD TO MAKE POORNAM:
Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
Soak it in water for 1/2 an hour.

Pressure cook till 2-3 whistles. Completely drain the water.
Let this cool. Once cool, grind this in mixer along with coconut and cardamom powder.

Grind this smoothly. Add jaggery in the last and pulse once or twice.

Poornam is done. If you feel the mixture is bit watery, don’t worry. Add ghee in a pan and saute for 5 minutes in a low flame.

The poornam will come to the right consistency.
When it is cool, divide it into equal parts.
kadala paruppu poornam

METHOD FOR MAKING OUTER DOUGH

In a wide bowl take the flour. Bring the water to rolling boil. add sesame oil and salt in the water. If using idiyappam flour do not add salt.
Once the water starts boiling, switch off the flame and add the water to the flour. Mix it well with a spoon.
flour dough
Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.

modakam dough modakam

Take out one portion of the dough .
With you fingers make a small cup out of it and place the poornam in that.

kozhukattai modakam

Cover it and make into a modakam shape.
making modakam
Do it for rest of the dough and poornam.
Grease the idli maker and steam these modakams for 10 minutes.
modakam modakam
When done,allow this to cool for 2 minutes and take it out.
Modakam with kadalai paruppu poornam is ready for neivedhyam.
modakam - kadalaparuppu poornam

Note:
The outer dough for perfectly for 23 modakams. The poornam was left for 6 modakams. We had it as it is.
always cover the dough with moist cloth, else the kozhukattis will get cracked after steaming.

2015-12-23 09:20:11 by yamuna

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