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)
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.
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.
Cover it and make into a modakam shape.
Do it for rest of the dough and poornam.
Grease the idli maker and steam these modakams for 10 minutes.
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
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.