Hi friends, hope all you busy with the celebration of
Here is the other version of kozhukattai, kadalaparuppu poorna kozhukattai… I prepared the outer layer in traditional method, i.e. soaking and grinding the rice then made the outer cover dough, which is so delicious when compared to rice flour outer cover. Try this for once you will love it…
20 Minutes (Apart from soaking and grinding)
Par boiled rice/Idli rice – 1 Cup
Water – 1 ½ Cup
Sesame oil – 1 Tbsp
Chana dal filling
Cooked Chana dal – 1 Cup
Jaggery – ½ Cup
Grated Coconut – ¼ Cup
Cardamom powder – 1 Tsp
Outer cover Dough Preparation
- Soak the rice for 2 hours then grind into smooth batter in a mixer grinder or blender.
- Heat oil in a non-stick pan, add the ground batter and stir it continuously to avoid lumps on low flame (Its very important to keep the low flame).
- When it starts rolling, take out from the pan and keep it in the greased plate, it will take 8-10 minutes.
- Cover it with damp cloth for 5 minutes, then grease your hand with oil and knead it well into smooth dough.
- Outer layer is ready.
- Take a cooked channa dal in a blender with cardamom powder blend into coarse mixture.
- Add 1 Tbsp of water into the jaggery and melt it well then strained using coffee filter.
- Heat a pan, add the jaggery syrup, grated coconut mix it once when it starts frothing, add ground channa dal mixture and stir it well.
- When it starts roll switch off the flame.
- Filling is ready.
- Divide the rice dough into small balls, flatten it then keep the chana dal filling at the middle and fold it and cover the dough as your desired shape or using modak mold.
- Keep the modak in idli plates, and steam it for 15 minutes or till the transparency comes.
- Serve it hot for Vinayagar and have it… J
ONCE AGAIN WISH U ALL
"HAPPY VINAYAGAR CHATHURTI"
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