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September 24, 2018

Bangalore Hotel Style Chutney Recipe – Karnataka Hotel Coconut Chutney Recipe - Kai Chutney

Bangalore hotel style chutney

 Bangalore hotel style coconut chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kai chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients. When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.
Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram  grind all the ingredients except greens ( coriander leaves,curry leaves) and add at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.
Bangalore hotel style coocnut chutney

Bangalore Hotel Style Coconut Chutney Recipe


Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa



Cuisine: Karnataka
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Grated coconut - 1/2 cup
  • Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup
  • Green chilli - 3 nos ( use 5 for spicy taste)
  • Tamarind - Small piece
  • Cumin seeds / Jeera - 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 5 leaves
  • Mint leaves - 3 leaves
  • Coriander leaves - a handful
  • Turmeric powder – a pinch (to make bright green chutney)
  • Salt - as needed
  • Sugar – a pinch (optional)
  • Water - as needed to grind and mix in chutney
To Temper
  • Cooking oil -1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

  1. In a mixie jar, take the grated coconut and other ingredients.
  2. Add the required salt, a pinch of sugar (optional), little water. 
  3. Grind thick and slightly coarse in texture.
  4. Remove in a bowl and temper the chutney.
  5. Take the required chutney in a bowl. Add water to dilute it.
  6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

  • Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures), sugar, salt and little water.

  • Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding.Altervatively you can grind all the ingredients except greens coarsely. Lastly add the green leaves and grind it. 
  • Bangalore hotel style coconut chutney
  • Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
  • PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.
  • Bangalore hotel style coconut chutney


Note

  • Do not skip garlic. In most of the hotels garlic is used.
  • A pinch of turmeric powder should be used to get this bright green color.
  • Cumin seeds also give a nice flavor.
  • Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white.
  • Do not add more curry leaves and mint leaves. Quantity of coriander should be more.
  • Do not grind too smooth. Taste and flavor varies.
Karnataka hotel style chutney

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

Karnataka hotel coconut chutney


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September 19, 2018

Instant Dosa Recipe With Leftover Rice – Cooked Rice Dosa Recipe – Pazhaya Sadam Dosai

iNSTANT DOSA WITH LEFTOVER RICE

When we have leftover cooked rice from lunch, most of the ladies eat at night, make curd rice or soak in water and have it the next morning ( pazhaya sadam) for breakfast which is considered to be the most healthy South Indian food. But there may be some fasting / vrat days when we should not eat leftover rice. On those days, we hit our head to use it effectively by making idli, dosa or any other Indian style leftover cooked rice recipes to make our family members consume it without complaints. This Instant dosa recipe with leftover cooked rice is one such recipe. You can call it as Pazhaya sadam dosai in Tamil.  This dosa can be prepared instantly with some 30 minutes resting time. I have already tried this dosa recipe after watching some YouTube videos. But it did not come out to my expectation. Sendhil did not like it at all. He told its like soft godhumai dosai/ wheat flour dosa and felt there is some problem in the ratio of ingredients. So next time I altered the ingredients as per my family’s taste and came up with this recipe. It came out crispy in corners, Soft in the middle, golden and flavorful too. Sendhil had it without any objection. What else, this shows the success of this recipe, isn’t it ?? :P.  As this is an instant dosa recipe, please do not avoid cooking soda and curd. Just follow the same recipe for the first time. Then you can alter the quantity of ingredients as per your taste. Lets see how to make use of the leftover cooked rice with this instant dosa recipe.

Check out my leftover cooked rice paniyaram recipe of you like.

LEFT OVER COOKED RICE DOSA RECIPE

Instant dosa Recipe with leftover cooked rice


Instant dosa with leftover cooked rice

Instant dosa recipe with lefover cooked rice / Pazhaya sadam dosai for easy breakfast and dinner.



Cuisine: Indian
Category: Instant breakfast
Serves: 7 dosa
Prep time: 30 Minutes
Cook time: 10 Minutes
Total time: 40 Minutes



INGREDIENTS

1 cup - 250ml
  • Cooked rice - 1 cup ( leftover white rice)
  • Rice flour - 1 cup
  • Wheat flour - 1/4 cup ( use 1/2 cup for wheat flavour)
  • Semolina / upma rava/ coarse sooji - 2 tbsp ( Add 30 minutes before making dosa)
  • Curd - 1/4 cup
  • Salt & water - as needed
  • Baking soda or cooking soda - 1/4 tsp
  • Cooking oil - to drizzle over dosa

HOW TO MAKE INSTANT DOSA WITH LEFTOVER COOKED RICE

  1. In a mixie jar, take leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda.
  2. Grind to a smooth paste adding required water.
  3. Transfer the batter to a bowl. Add semolina  / rava and mix well.
  4. Rest the batter for 15 to 30 minutes.
  5. Heat dosa tawa. Spread a ladle of instant dosa batter.
  6. Drizzle oil around the dosa. Cover cook in medium flame till bottom turns golden.
  7. Do not flip it, Fold and remove the dosa. Serve hot for best taste.

COOKED RICE DOSA - STEP BY STEP PICTURES

  • In a big sized mixie jar, take the leftover cooked rice, rice flour, wheat flour, curd, salt and baking soda. Add the required water ( I washed the curd bowl and added that water.So water looks white). Grind to a smooth paste.
  • LEFTOVER COOKED RICE DOSA RECIPE
  • Transfer the batter to a bowl. The consistency of batter should be like our regular dosa batter. Do not make it watery. Add semolina / upma rava and mix well.

  • Let the batter rest for 15 to 30 minutes. Check for the consistency and add very little water if needed. Heat dosa pan. Spread a ladleful of batter to thin or thick dosa by keeping the flame low. After spreading the dosa, increase the flame to medium.  Drizzle oil and cover the dosa with a lid. LEFTOVER COOKED RICE DOSA RECIPE
  • Cook till the bottom of dosa turns golden brown. Color of this dosa depends on the quantity of wheat flour. Also This dosa takes slightly more time to cook than our regular dosa as we have added semolina/rava. So cook it patiently. Do not burn it. Adjust the flame accordingly.

  • Do not flip the dosa. Fold and remove in a plate. Serve hot for best taste with your favorite chutney and sambar. LEFTOVER COOKED RICE DOSA RECIPE

Note

  • If you like to add more wheat flour, you can add upto 1/2 cup. Similarly you can add less wheat flour too ( say 1/4 cup).
  • Resting time for the batter is mandatory else dosa may not come out from the tawa and it doesn’t taste crispy. It may come out hard and chewy. 
  • Never skip baking soda. It is a must to give softness to the dosa as its an instant dosa. You can use cooking soda / samayal soda as well.
  • Do not add rava while grinding. You should add only after grinding the batter. You can also add baking soda after grinding the batter.
  • The consistency of dosa batter should be thick but spreadable. Do not make it too thin or thick.
  • For variations you can add finely chopped onion, green chilli, ginger, curry leaves and coriander leaves. Make it thick like uthappam.

Try this easy, instant leftover cooked rice dosa and enjoy with your favorite chutney, sambar or idli podi.
INSTANT DOSA RECIPE WITH LEFTOVER COOKED RICE

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September 17, 2018

Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

puran poli with wheat flour

Puran poli with wheat flour  / wheat flour obbattu – Recipe with step by step pictures. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft. To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

wheat flour obbattu recipe

Wheat Flour Puran Poli - Obbattu with wheat flour


Wheat Flour Puran Poli - Obbattu with wheat flour

Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran



Cuisine: Indian
Category: Sweet
Serves: 5
Prep time: 30 Minutes
Cook time: 5 Minutes
Total time: 35 Minutes



INGREDIENTS

1 cup - 250ml
For puran poli outer covering
  • Wheat flour / Atta - 1 cup
  • Water - as needed
  • Salt - 1/4 tsp
  • Curd - 1 tbsp
  • Ghee or gingely oil - 1 tbsp
  • Cooking oil - to drizzle puran poli while cooking
For stuffing
  • Chana dal - 1/2 cup
  • Powdered jaggery - 3/4 cup
  • Water - 1/4 cup ( to melt jaggery)
  • Cardamom powder - 1/2 tsp
  • Grated coconut - 1/4 cup

HOW TO MAKE PURAN POLI WITH WHEAT FLOUR

  1. Wash and pressure cook chana dal in required water till soft.
  2. Remove and drain the excess water. Mash or grind it coarsely.
  3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
  4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
  5. Knead smooth dough with ingredients given above.
  6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
  7. Roll it and keep the puran balls. Seal and roll it thin or thick.
  8. Heat dosa pan with oil. Cook the puran poli both the sides.
  9. Remove and serve hot adding ghee on top. 

WHEAT FLOUR POLI/ OBBATTU - STEP BY STEP PICTURES

  • Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.
  •  
  • To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use.
  • In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes.

  • Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball.

  • Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again.

  • Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other.

  • Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm !
  • Store the leftover stuffing and dough in refrigerator.

Note

  • To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough.
  • Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours.
  • If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens.
  • If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin.
  • Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed.
  • Stack the cooked poli one above the other to keep it soft.
  • Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

Try this yummy puran poli recipe with wheat flour and enjoy !
wheat flour puran poli


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September 14, 2018

Modak Recipe With Step By Step Pictures - Ukadiche Modak Recipe

modak recipe with step by step pictures

Maharashtrian Modak recipe popularly known as Ukadiche modak in Marathi was in my try list for long time. Last year during Ganesh chaturthi I tried this modak along with fried modak recipe. But the modak shape was not satisfactory. I posted fried modak with wheat flour but skipped posting this steamed modak recipe. So this year I was determined to make ukdiche modak recipe and prepared it successfully after 2 attempts. I watched a Maharashtrian modak video in YouTube which helped me lot to solve all my doubts and to make a good modak recipe after my flop shows. To make soft modak, dough should be kneaded smooth without cracks. I have used little milk as per the video recipe. So milk helped to keep this modak soft. Unlike South Indian kozhukattai recipe, this modak dough is prepared in a slightly different procedure. Water quantity used is very less here. But the coconut stuffing part is almost the same like thengai pooranam we prepare in Tamil nadu. Apart from shaping the modak, I din’t feel anything difficult in this recipe. Modak pleats are not perfect but I am happy that I could make a decent ones. Due to lack of time, I couldn’t capture a video. Next year I will surely make a video for better understanding. Ok, lets see how to make Modak recipe in step by step with picture.


Check out Fried modak recipe using wheat flour.



how to make modak

Modak recipe - Ukadiche modak recipe


Modak recipe - Ukadiche modak recipe

North Indian modak recipe - Ukadiche modak recipe with step by step picture.



Cuisine: North Indian
Category: Modak recipe
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS

1 cup - 250ml
  • Idiyappam flour / Kozhukattai flour / Processed rice flour - 1 cup
  • Water - 1 cup
  • Milk - 2 tbsp
  • Ghee - 1 tsp
  • Salt - 1/4 tsp
For stuffing
  • Grated coconut - 1/2 cup
  • Powdered jaggery - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Chopped nuts - 1 tbsp

HOW TO MAKE MODAK

  1. To make modak, firstly prepare the coconut stuffing part.
  2. Heat coconut and jaggery. Mix till it leaves the sides of pan.
  3. Add cardamom powder, chopped nuts. Mix and set to cool.
  4. For modak dough, heat water adding ghee and milk in a wide kadai.
  5. When it roll boils, add rice flour. Switch off the flame and mix well.
  6. Cover the kadai with a lid and rest for 10 minutes. Knead it well by dipping hands in water.
  7. Make smooth dough and cover with wet cloth.
  8. Shape the modak and fill the coconut stuffing. Seal it.
  9. Arrange all the modak in greased idli plate and steam it for 10 minutes.
  10. Switch off the flame. Remove the modak when warm. Enjoy !

MODAK RECIPE - STEP BY STEP PICTURES

  • For modak recipe, firstly make the coconut jaggery stuffing part. In a kadai, take the grated coconut and powdered jaggery. Mix well in medium flame till jaggery melts and mixes with coconut.

  •                          modak recipe with step by step pictures
  • Keep mixing in medium flame till the stuffing starts to leave the sides of pan. Check if you are able to roll a non-sticky, soft ball. Switch off the flame and let it cool. It will become crumbly once it cools down completely.
  • modak recipe with step by step pictures
  • In a kadai, heat 1 cup of water adding 1 tsp ghee and 2 tbsp milk. Let it come to a roll boil. Simmer the flame completely. Add rice flour, mix well to coat the rice flour with water. Do it quickly.
  • modak recipe with step by step pictures
  • Switch off the flame and cover the kadai with a lid. Rest for 10 minutes. Transfer the modak mixture to a plate. Keep a bowl with water for dipping the water.
  • modak recipe with step by step pictures
  • Dip your hands in water and gather the dough in the plate. Make a smooth, non-sticky dough. Knead well for 5 minutes. Dip your hands in water whenever needed while kneading the dough.
  • modak recipe with step by step pictures
  • Now cover the dough with a wet cloth. In a small bowl, take little water with few drops of oil. Use this water to dip your fingers while shaping the modak. Now start to make shapes. For this, take a lemon sized ball. Press it using your fingers to make a cup shape. Dip your fingers in water whenever its sticky or difficult to press. Make sure the corners of the cup is thin. 
modak recipe with step by step pictures
  • Press it with your finger and make pleats in equal intervals. Place 1 tbsp of stuffing inside the cup. Hold the top of modak with your fingers and keep rotating it gently to bring all the pleats together. Once the stuffing is completely covered, seal the top of modak and make a coconut shape. Dip the bottom of modak slightly in water+oil and arrange the modak in a plate or box. It helps to prevent sticking to the plate. Cover it to prevent drying. Make all the modak and arrange it.
modak recipe with step by step pictures
  • You can also make a half moon shape as shown in the above pictures.
  • Heat water in a idli pot and let it come to a roll boil. Grease idli plate with oil and arrange the modak. After the water starts to roll boil, keep the idli plate with modak.
modak recipe with step by step pictures

modak recipe with step by step pictures
  • Cook in high flame for 6 to 8 minutes. Switch off the flame and let the modak becomes warm. Then remove in a plate. Offer to Lord. Enjoy ! modak recipe with step by step pictures

Note

  • Do not overcook the coconut, jaggery mixture. It will become hard and chewy.
  • Do not add more water.Ratio of rice flour and water should be 1:1. Milk is added to bring softness and to make white colored modak.
  • Always make the coconut stuffing first. Then make the dough.
  • After making the dough, start to shape the modak immediately.Do not rest the dough for long time.
  • Always cover the dough with a wet cloth while shaping the kozhukattai/ modak.
  • Similarly keep the shaped modak covered till you steam it.
  • Do not steam for long time. Modak may crack. Steam cook only for 6 to 8 minutes after the water in the idli pot roll boils.
ukadiche modak recipe
Try this yummy North Indian style Ukadiche modak and enjoy !

Modak recipe
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September 9, 2018

Kadalai Paruppu Pooranam Kozhukattai – Chana Dal Sweet Poornam Kozhukattai With Video

Kadalai paruppu pooranam kozhukattai

Every year on Ganesh Chaturthi festival, we make chana dal sweet poornam kozhukattai / kadalai paruppu poorana kozhukattai for neivedyam. Basically sweet kozhukattai can be prepared by stuffing kozhukattai with chana dal pooranam, moong dal poornam or with coconut/ thengai pooranam. But we all love Kadalai paruppu purana kozhukattai more than other stuffing. As this pooranam can be refrigerated and used up to 2 weeks, I make it in large quantity and use the same for making sweet poli/ obbattu, suzhiyan and sweet paratha.To make soft poorna kozhukattai, there are certain points to remember. I have shared all the points as tips in the end of this post. Do read them before you start making this kozhukattai.  Also check out the detailed video on how to make chana dal sweet pooranam, making kozhukattai maavu using idiyappam flour and shaping modagam with and without kolukattai mould. Lets see how to make chana dal sweet pooranam kozhukattai with step by step pictures and video.

Friends, check out this Youtube channel for copyright free audios. You can use it for your videos with a link to channel.


Kadalai paruppu pooranam


Chana dal pooranam kozhukattai / Kadalai paruppu poorana kozhukattai recipe


Chana dal pooranam kozhukattai / Kadalai paruppu poorana kozhukattai recipe

Chana dal pooranam kozhukattai / Kadalai paruppu poorana kozhukattai recipe - Sweet kozhukattai for Ganesh chaturthi



Cuisine: South Indian
Category: Kozhukattai recipes
Serves: 15 to 20 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

For chana dal pooranam ( 1 CUP - 250ML)
  • Chana dal / Kadalai paruppu – 1/2 cup
  • Water – 2 cups ( to pressure cook dal)
  • Powdered jaggery – 3/4 cup
  • Grated coconut – 1/4 cup
  • Cardamom – 3 nos (powdered)
  • Water – 1/3 cup ( to make jaggery syrup)
  • Salt – a pinch (optional)
For kozhukattai maavu
  • Idiyappam flour / Kozhukattai flour - 1 cup
  • Water - 1.5 to 2 cups
  • Salt - 1/2 tsp
  • Cooking oil - 1 tsp

HOW TO MAKE KADALAI PARUPPU POORANAM KOZHUKATTAI

  1. Take the chana dal / Kadalai paruppu in a pressure cooker.
  2. Add water, few drops of cooking oil. Pressure cook in low flame for 2 whistles. 
  3. Drain the excess water. Mash or grind the dal. 
  4. Melt jaggery in water. Strain the syrup. Boil and add the dal paste, grated coconut, cardamom.
  5. Mix till thick. Transfer the pooranam to a box.Cool down and then make balls.
  6. To make kozhukattai dough, boil water adding salt and cooking oil. Add to idiyappam flour.
  7. Make soft, smooth dough without cracks. Cover with a wet cloth till use.
  8. Make modagam shape by stuffing the chana dal pooranam. Steam it for 8 minutes.
  9. Remove when warm. Offer to Lord Ganesh and Enjoy !
KADALAI PARUPPU POORANAM – STEP BY STEP PICTURES.
  • Pressure cook chana dal by adding the required water and a drop of oil.Drain the water. Grind without water or mash it well to make a paste without adding water and set aside.
Kadalai paruppu pooranam
  • In a bowl, take the powdered jaggery and add little water to cover it.When its melted , strain to remove impurities OR if the jaggery is pure, add it directly to the mashed dal along with grated coconut.
Kadalai paruppu pooranam
  • If using syrup, strain it. Wash the kadai and add the syrup, grated coconut and cooked dal, cardamom powder( please do not add water, the coconut itself leaves water which will be enough.)
  • Mix well until the mixture leaves the sides and becomes a thick whole mass. ( Do not add water while adding the dal paste because the lesser u add the water , sooner the pooranam will start to leave the sides and becomes thick.. Stuffing will be ready)
Kadalai paruppu pooranam
  • Make small balls out of the stuffing and keep ready.
  • The unused stuffing can be refrigerated and used for 10 to 15 days.
Kadalai paruppu pooranam


TO MAKE SWEET POORANAM KOZHUKATTAI


  • I used a ready made kozhukattai mould to make a good shape. U can also try the shape which is shown in the video to make mothagam/ coconut shape.
  • in the pictures below, I’ve explained using kozhukattai mould. Take the mould, open it and grease it with gingely oil. Take a small ball from the Kozhukattai dough and keep it inside the mould. Just spread it all the sides till 3/4 of the mould by keeping the center empty. Now close the mould and press it with ur left hand fingers.
Kadalai paruppu pooranam kozhukattai
  • Now place the dal pooranam in the center.Take a small berry sized ball and place it on the top of the dal pooranam and seal it well.
Kadalai paruppu pooranam kozhukattai
  • Now open the mould , u’ll get a nicely shaped kozhukattai.
  • Follow the same for the remaining. Grease an idli plate with oil,Arrange the kozhukattai.
  • Boil water in an idli pot.. Keep the idli plate and steam it for  8 to 10 minutes. Cooked kozhukattai looks shiny. Switch off the flame and eemove the kozhukattai from idli plate after it becomes warm. If you try to remove it hot, kozhukattai may break.  
Kadalai paruppu pooranam kozhukattai sweet pooranam kozhukattai
TIPS TO MAKE SOFT KOZHUKATTAI 
  • The same pooranam can be done using coconut alone. For that,channa dal is not needed.Just make the jaggery syrup , add the grated coconut , cardamom powder & mix till it leaves the sides.
  • Remove & stuff it using the above said procedure.
  • For thengai pooranam , jaggery can be less.ie 1:1 would be enough.
  • To make soft kozhukattai, always use good quality idiyappam flour. Homemade processed rice flour gives the best result. 
  • Add the right quantity of hot water to make the kozhukattai dough. If the water is less, kozhukattai may break while shaping and tastes hard and chewy.
  • If the water is more, dough becomes too sticky. Shaping would be difficult and kozhukattai will break after cooking. 
  • Always make the stuffing part / Pooranam first. Do not make kozhukattai dough in advance. Make it just before making kozhukattai else dough will dry and gives hard kozhukattai.
  • Make the kozhukattai maavu smooth without cracks. Do not add more water and make it sticky. If the dough is sticky, grease with oil and knead for 5 minutes.
  • Before steaming the kozhukattai, make sure water in the idli pot is roll boiling. It helps to cook the kozhukattai soon and keeps it soft. 
  • Do not remove the kozhukattai from the idli plate when it is hot. Remove after kozhukattai becomes warm. It will come out easily without cracks else kozhukattai may break. 
chana dal pooranam kozhukattai
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