Paruppu Poorna Kozhukattai | Channa Dal Kozhukattai

Hi Folks,

Happy Vinayakar Chaturthi! May Lord Ganesha bless everyone.

This year, I am celebrating Chaturthi at burgh away from home. As I didn’t find any eco-friendly Ganesha here, I made one with clay. I bought clay from Walmart and made Ganesha of my version. Once in a while, our festival falls on US holiday. As today was labor day and I am at home, I am exhilarated to celebrate the Chaturthi in an authentic way at my own pace.

I woke up early morning and arranged my cute handmade Ganesha on a wooden plank. I prepared prasadham/neivethiyam to offer God. I started my day with Ganesh Slokas and offered prayers to the God.  That was a pure bliss. The divinity is in the air.

If you want to know what I prepared today, here it is – Paruppu Poorna Kozhukattai.

Kozhukattai is an Indian dumpling prepared by steaming rice flour with the filling inside it. There are numerous varieties of filling available and each one has its own taste. And if you think that Kozhukattai can be prepared only for Chaturthi, it’s a big NO. Prepare these delicious dumplings to munch on your evening time while watching your favorite commercial.

Ingredients:

• For the outer dough
  • 1 cup Rice Flour
  • ½ teaspoon Salt
  • 1 ½ cup Water
  • 1 teaspoon Sesame Oil
• For the filling
  • ½ cup Channa dal
  • ½ Grated Coconut
  • 1 cup Jaggery
  • ½ teaspoon Cardamom Powder

Method

• Dry roast channa dal. Soak the roasted dal in water for about an hour.
• After soaking time, pressure cook the roasted dal for about 4 whistles so that the dal will be cooked well and can be mashed with hand.
• Allow the pressure to release and allow it to cool down
• In a mixer, add chana dal, coconut, cardamom powder, and jaggery. Grind them into a fine paste without adding water.
• In a medium pot, add water and bring it to boil
• Sift the rice flour. In a bowl, add rice flour and add water little by little. Mix water with the flour using a spatula.
• Prepare small lemon sized balls using rice flour and set aside.
• Prepare the grounded filling into small balls (less than the size of rice balls) and set aside
• Now, let’s prepare the kozhukattai.
• Apply oil in hand before shaping kozhukattai. Take a rice ball and flatten them into a small circle. Place the filling ball in the center of the circle. Bring all the edges of the circle together to the center and shape into a modak.
• In an idli cooker, add water and bring it to boil.  Meanwhile, grease the idli molds with oil
• Once the water boils, arrange kozhukattai in the idli molds and steam for about 8-10 minutes.
• Do not overcook the kozhukattai as it might turn hard. Remove the kozhukattai from the stove once the outer layer is shiny.
• Allow the kozhukattai to cool and remove them from the molds to avoid breakage.
• Serve Kozhukattai warmly.

If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here –
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Yours Truly

Karthi