- Rice flour – 1 cup
- Water – 1 1/4 cup
- For the coconut filling:
- Freshly grated coconut – 1 cup
- Grated white jaggery – 1 cup
- Cardamom powder – a little
- Roasted Gram Powder – 1 tablespoon
How to make / Method
Preparing the coconut filling / Puranam:
- Grate white portion of fresh coconut.
- Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even grinding.
- Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts completely.
- When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
- Remove from the fire and allow it to cool before using it in the Kozhukattai.
Preparing‚ rice covering:
- Heat water in a heavy Kadai with salt and oil
- When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
- Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you have placed the ladle.
- Cook in reduced flame for about 10 minutes
- Switch off the stove and then quickly stir the dough taking care to avoid forming lumps.
- Allow the dough the become lukewarm.
- Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
- Apply oil to your hands and take out a small amount of dough in your hands (amount just less than that of Pooris)
- Make lemon sized balls out of the dough.
- Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
- Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait-like design.
- Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.
- Serve hot with other dishes on Ganesha Chaturthi or enjoy it seperately
Note:
For making modak (modagam), instead of the shaped described in step 10, make it into a rounded shape and then style the edges like a plait.
No comments:
Post a Comment