Pooranam kozhukattai - Preparation time - for pooranam 1 hr,- for dumpling dough 1 hr and cooking 10 mins.
During vinayagar chathurthi we used to make this kozhukattai. Early morning we used to get up and make the pooranam and keep for making kozhukattai. The outer flour for kozhukattai is made as specified in idiyappam. This is very healthy and delicious snack. Even if it is time consuming surely it is worth.
Making of pooranam
Ingredients:-
Bengal gram - 1 cup (100 to 150 gms)
Jaggery - 1 ball (when crushed will come to 1 heap cup)
Half coconut - grated
Cardamon - 4 (powder)
Water - 1/2 cup to melt the jaggery
Sugar - 2 tbsp
Ghee - 1 tbsp
Preparation method:-
In a heavy bottom pan boil water (3 cups). Add washed bengal gram till it becomes soft when crushed with hand. One tip to know whether the kadalai paruppu (bengal gram) is cooked well is to check whether the center portion of the dhal is not white.
When cooked remove the excess water and cool it.
Add water to crushed jaggery and melt. Filter and remove the dirt from the jaggery syrup.
Boil the syrup till it is thick. Add grated coconut, boiled channa dhal, cardamon and cook for few mins.
Cool the above mixture and grind to soft paste. Add this to heavy bottomed pan along with ghee and sugar. Cook till the mixture is thick. Take care because when we cool it will become more thick.
Make small balls using the pooranam (size: small gooseberry/ nellikai).
Making of kozhukattai with pooranam filling
Ingredients:-
Sesame oil - little to make kozhukattai
Preparation method:-
For making of kozhukattai flour refer making of idiyappam/kozhukattai . When the kozhukattai flour is made cover with a wet cloth so that the flour won't become dry or break when the kozhukattai is made.
Apply little oil in your hand and make small balls using the flour.
In a clean and dry plantain leaf (keep shiny portion of the leaf up) apply little oil so the kozhukattai won't stick to the leaf.
Place the kozhukattai flour ball and flatten to thin circle. Keep the pooranam ball in the middle of the circle and cover the pooranam. Now it will become a semi circle like protector and close the edge well so the pooranam won't come out.
Boil water in the idli cooker . In the idli plate apply the sesame oil and place all the kozhukattai you made separately (so it won't stick with one another when cooked).
When water in idli maker boils keep the idli plates inside and close. It will take 5 to 10 mins to cook. When cooked the kozhukattai outer flour will become slightly transparent and shiny/glossy.
Leave it to cool and remove from the idli plate very carefully because it will be very soft and will break very easily.
You can try different shape . Like coconut which they will say modhagam.
Don't worry even it it breaks first time it will come out well in next set or next time. The main thing is taste which will be very excellent for sure.
Enjoy your tasty pooranam kozhukattai with your friends and family.
During vinayagar chathurthi we used to make this kozhukattai. Early morning we used to get up and make the pooranam and keep for making kozhukattai. The outer flour for kozhukattai is made as specified in idiyappam. This is very healthy and delicious snack. Even if it is time consuming surely it is worth.
Making of pooranam
Ingredients:-
Bengal gram - 1 cup (100 to 150 gms)
Jaggery - 1 ball (when crushed will come to 1 heap cup)
Half coconut - grated
Cardamon - 4 (powder)
Water - 1/2 cup to melt the jaggery
Sugar - 2 tbsp
Ghee - 1 tbsp
Preparation method:-
In a heavy bottom pan boil water (3 cups). Add washed bengal gram till it becomes soft when crushed with hand. One tip to know whether the kadalai paruppu (bengal gram) is cooked well is to check whether the center portion of the dhal is not white.
When cooked remove the excess water and cool it.
Add water to crushed jaggery and melt. Filter and remove the dirt from the jaggery syrup.
Boil the syrup till it is thick. Add grated coconut, boiled channa dhal, cardamon and cook for few mins.
Cool the above mixture and grind to soft paste. Add this to heavy bottomed pan along with ghee and sugar. Cook till the mixture is thick. Take care because when we cool it will become more thick.
Make small balls using the pooranam (size: small gooseberry/ nellikai).
Making of kozhukattai with pooranam filling
Ingredients:-
Sesame oil - little to make kozhukattai
Preparation method:-
For making of kozhukattai flour refer making of idiyappam/kozhukattai . When the kozhukattai flour is made cover with a wet cloth so that the flour won't become dry or break when the kozhukattai is made.
Apply little oil in your hand and make small balls using the flour.
In a clean and dry plantain leaf (keep shiny portion of the leaf up) apply little oil so the kozhukattai won't stick to the leaf.
Place the kozhukattai flour ball and flatten to thin circle. Keep the pooranam ball in the middle of the circle and cover the pooranam. Now it will become a semi circle like protector and close the edge well so the pooranam won't come out.
Boil water in the idli cooker . In the idli plate apply the sesame oil and place all the kozhukattai you made separately (so it won't stick with one another when cooked).
When water in idli maker boils keep the idli plates inside and close. It will take 5 to 10 mins to cook. When cooked the kozhukattai outer flour will become slightly transparent and shiny/glossy.
Leave it to cool and remove from the idli plate very carefully because it will be very soft and will break very easily.
You can try different shape . Like coconut which they will say modhagam.
Don't worry even it it breaks first time it will come out well in next set or next time. The main thing is taste which will be very excellent for sure.
Enjoy your tasty pooranam kozhukattai with your friends and family.
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