INGREDIENTS FOR POORANAM:
Channa dhal - 1/2 Cup
Jaggery - 1/2 Cup (Achu Vellam)
Grated coconut - 3 Tsp
HOW TO MAKE POORANAM:
Pressure cook the channa dhal and allow 3 whistles. Drain the water throughly and cool it down.
In a bowl add dhal, jaggery and grated coconut and mash it well and keep aside.
INGREDIENTS FOR KOZHUKATTAI:
Rice flour - 1 Cup
Water - 1 1/2 Cup
Gingelly oil - 1 Tsp
Salt - a pinch
HOW TO MAKE KOZHUKATTAI:
Boil the water in a pan / kadai add gingelly oil and salt. Add the rice flour little by little and knead it to form a soft dough. Make equal size of balls and keep covered with wet cloth.
HOW TO MAKE MODHAKAM
Take one ball, press generously and make a cup shape. Grease your palm so that the dough will be flexible to make the shape. Pl find below pictures for the same. Once you made the shape take a spoon of pooranam and gently close all sides of the dough. Now the Modhak is ready.
For our temple festivals my families makes the below type kozhukattai and I named as Chandrakala Kozhukattai since the shape is looks like that :-) Find below pictures for the same.
Make a cup shape put one spoon of pooranam in the middle then close both sides. Make small twists from the start to end. It will give chandrakala sweet shape :-)
Modhaks and Chandrakala kozhukattaies are ready to steam.
Place the Modhaks and Chandrakala kozhukattaies on idly plate and steam it for 10 to 15 minutes.
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