Kozhukattai with Kadalai Paruppu Poornam | Startup Cooking

 KOZHUKATTAI WITH KADALAI PARUPPU POORANAM | MOTHAGAM | STARTUP COOKING

Vinayagar Chaturthi also known as Ganesha Chaturthi is one of the popular festival celebrated by everyone from all over India. 

Modak or Mothagam is a sweet dumpling popular in India and is usually made during the auspicious festival of Vinayagar Chaturthi. This recipe is sure to be loved by people of all age groups, especially the kids. 

A flavorful combination of bengal gram dal, coconut and jaggery is used for stuffing the Modak, which gives delicacy a delightful taste and flavor. You can also customize this mothagam recipe by chocolate, dry fruits, moong dal, sooji etc., Follow my step-by-step photo and video recipe to prepare Kozhukattai. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR KOZHUKATTAI | MODAK

Coarse       : Snack, Healthy

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 45 min

Cook Time : 15 min

Total Time  : 1 hr

Kozhukattai Video Recipe

INGREDIENTS

For Pooranam / Stuffing

• 1/2 cup bengal gram dal

• 1.5 cup water to cook dal

• 3/4 cup jaggery

• 1/4 cup water to dissolve jaggery

• 1/4 cup grated coconut

• 1/2 tsp ghee

• 1/4 tsp cardamom powder

For Dough

• 1 cup idiyappam flour

• 1 1/4 cup water

• salt to taste

• 1 tsp oil

PROCEUDRE

• dry roast bengal gram dal (kadalai paruppu) until it is hot to touch

• wash the dal in running water for 2 times and pressure cook dal with 1.5 cup of water for 5 whistle

• once the pressure subsides naturally, open the cooker

• drain the water completely using strainer

• transfer into mixer grinder

• grind to a smooth paste and keep it aside

• take 1/3 cup water in a bowl, bring water to boil

• add grated jaggery and mix well

• allow jaggery to dissolve completely and then switch off the flame

• strain the jaggery syrup into the pan

• add ground dal, grated coconut and cardamom powder

• mix well and cook until the Pooranam leaves the sides of the pan

• finally add 1/2 tsp ghee, mix well and switch off the flame

• Pooranam / stuffing is ready, cool down to room temperature

• take 1 1/4 cup water, salt and a tsp of oil

• bring water to rolling boil and switch off the flame

• take idiyappam flour in mixing bowl

• pour the boiling water to the idiyappam flour

• mix well with spoon or ladle

• when it is warm, knead well to a soft and smooth dough, cover with kitchen towel to prevent it from drying

• grease the mould with little oil, pinch small amount of dough and add in the mould

• gently press along the sides of the mould

• add small amount of Pooranam  inside the mould

• seal the mould with little amount of dough and press gently

• now open the mould, Modak is ready to steam

• heat 2 cups of water in an idli or steamer pot

• once water starts to boil, place the steamer plate into it

• close with lid and steam for 10 minutes

• remove the steamer plate and let it cool for 3 minutes before serving

• delicious Modak / mothagam is ready to serve

KOZHUKATTAI WITH STEP-BY-STEP PHOTO RECIPE

Modak | Kozhukattai