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Kadalai Paruppu Pooranam Kozhukattai | Chana Dal Modak

Posted on August 25, 2019 Category: Ganesh Chathurthi Recipes, Indian Festival Recipes, Indian Veg. Snacks Recipes, Modak / Kozhukattai Recipes

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Kadalai Paruppu Pooranam Kozhukattai / Chana dal modak with step by step pictures and lots of tips. This Kozhukattai is a must in my home every year for Ganesh Festival and it’s loved by everyone. I always prepare this inner stuffing (kadalai paruppu pooranam) in bulk and use it for Puran Poli, Suzhiyan and Sweet Paratha too. This stuffing stays good for 10 to 12 days under refrigeration, so you can prepare it in advance and minimize your workload during the festival time. Ok, let’s go the preparation….

Check my other  Modak / Mothagam / Kozhukattai Recipes like

  • Thengai Poorana Kozhukattai
  • Kara Pidi Kozhukattai
  • Sweet Pidi Kozhukattai
  • Spicy Mini Kozhukattai
  • Ganesh Chathurthi Recipe Collection
Chana Dal Modak

Chana Dal Modak

Kadalai Paruppu Pooranam Kozhukattai

Kadalai Paruppu Pooranam Kozhukattai | Chana Dal Modak

Priya Santhamohan
Kadalai Paruppu Pooranam Kozhukattai is a must for Ganesh Festival and it's loved by everyone. The stuffing stays good for 10 to 12 days under refrigeration, so you can prepare it in advance and minimize your workload during the festival time.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Ganesh Chathurthi Recipes, Snack
Cuisine South Indian
Servings 20 Modak
Calories

Equipment

  • Stovetop

Ingredients
  

For the Channa Dal Pooranam (Inner Stuffing)

  • 1 Cup Chana Dal / Bengal Gram / கடலை பருப்பு
  • 1.5 Cup Water / தண்ணீர்
  • 1 Cup Jaggery / வெல்லம்
  • 2 tbsp Grated coconut / துருவிய தேங்காய்
  • 3 to 4 Cardamom / ஏலக்காய்
  • 2 tsp Ghee / நெய் Link for Homemade Ghee

For the Outer Dough

  • 1 Cup Rice Flour / Idiyappam Flour
  • 1¼ Cup Water / தண்ணீர் As Needed
  • Salt / உப்பு As Needed
  • 2 tsp Gingelly Oil / நல்லெண்ணெய்

Instructions
 

For the Channa Dal Pooranam (Inner Stuffing)

  • First, measure and keep all the ingredients ready and soak channa dal in water for 2 hours. Boil 1.5 cups of water in a vessel and add the channa dal.
  • Just cook the channa dal till soft, but not mushy (press between your fingers to check). You can also pressure cook for 4 whistles in 1 cup of water. Drain the water completely. Once it cools down, transfer the chana dal to a mixer.
  • Grind it coarsely in pulse mode, just once, don't make it to a paste. To a pan, add the ground channa dal and powdered jaggery.
  • In another pan, add 2 tsp of ghee, add grated coconut and crushed cardamom. Roast till nice smell wafts. Then add it to the channa dal - jaggery mixture.
  • Make small balls with the pooranam (inner stuffing).

For the outer dough

  • keep all the ingredients ready.
  • Take a large bowl, add rice flour with salt. Pour boiled water little by little to the rice flour.
  • Mix with the ladle, once slightly cooled, add oil and knead with your hand till soft and smooth. Also, cover the dough with a damp cloth to avoid dryness. Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it.
  • Place the pooranam inside the mould and seal it. Now open the mould gently and de-mould the modak.
  • Grease an idli plate/steamer with oil and place all the modaks carefully. Steam if for 8 to 10 minutes and the modaks looks shiny and it's done now. Give a resting time of 5 minutes and then remove the kozhukattai.

Notes

Tips for Kadalai Paruppu Pooranam Kozhukattai

For the Channa Dal Pooranam (Inner Stuffing)
1. Always soak the channa dal for minimum 2 hours, else it won't get cooked properly. 
2. I cooked the channa dal separately in an open pot. You can also pressure cook it for 4 whistles. 
3. Ensure the channa dal is just cooked but not mushy. It should hold the shape after cooking. 
4. Also, grind the channa dal coarsely just once in pulse mode. Never grind it to a paste.
5. Adjust jaggery as per sweetness required for this Kadalai Paruppu Pooranam Kozhukattai.
6. I used pure jaggery powder, so didn't filter. If you doubt, the jaggery you use is impure, filter it and then add it to the ground channa dal.
7. This pooranam stays good for 10 days under refrigeration. Always prepare this pooranam first and then prepare the outer dough.
For the outer dough
  1. Use good quality homemade riceflour or readymade idiyappam flour to get soft kozhukattai.
  2. Ensure to make the dough till smooth without any cracks.
  3. If the dough is dry, the kozhukattai breaks and turn hard, so knead again with enough water.
  4. If the dough is sticky (more water content), the kozhukattai cannot be shaped, to  troubleshoot it, knead it with little gingelly oil.
  5. Always keep the dough covered with a damp wet cloth till use, to avoid dryness.
  6. Also make the outer covering of the Modak as thin as possible or else the Mothagam becomes thick and harder.
Keyword Chana Dal Modak, Kadalai Paruppu Pooranam Kozhukattai

 

Kadalai Paruppu Pooranam Kozhukattai

Kadalai Paruppu Pooranam Kozhukattai

Method for Chana Dal Modak

For the Channa Dal Pooranam (Inner Stuffing)
1. First, measure and keep all the ingredients ready and soak channa dal in water for 2 to 3 hours. Boil 1.5 cups of water in a vessel and add the channa dal.

Kadalai Paruppu Kozhukattai Recipe Steps1
2. Just cook the channa dal till soft, but not mushy (press between your fingers to check). You can also pressure cook for 4 whistles in 1 cup of water. Drain the water completely. Once it cools down, transfer the channa dal to a mixer.
Kadalai paruppu pooranam for mothagam Steps2
3. Grind it coarsely in pulse mode, just once, don’t make it to a paste. To a pan, add the ground channa dal and powdered jaggery.
Kadalai paruppu poorna kozhukattai Steps3
4. In another pan, add 2 tsp of ghee, add grated coconut and crushed cardamom. Roast till nice smell wafts. Then add it to the channa dal – jaggery mixture. Mix everything till it becomes thick.
Kadalai paruppu poorna kozhukattai Steps4
5. Make small balls with the pooranam (inner stuffing). For the outer dough, keep all the ingredients ready.
Poorna kozhukattai Steps5
6. Take a large bowl, add rice flour with salt. Pour boiled water little by little to the rice flour.
Kadalai Paruppu Pooranam Kozhukattai Steps6
7. Mix with the ladle, once slightly cooled, add oil and knead with your hand till soft and smooth. Also, cover the dough with a damp wet cloth to avoid dryness. Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it.
Kozhukattai using Kadalai Paruppu Pooranam Steps7
8. Place the pooranam inside the mould and seal it. Now open the mould gently and de-mould the modak.
Paruppu Mothagam Recipe Steps8

9. Grease an idli plate/steamer with oil and place all the modaks carefully. Steam if for 8 to 10 minutes, the modaks looks shiny and it’s done now. Give a resting time of 5 minutes and then remove the kozhukattai.
Kozhukattai with Kadalai Paruppu Pooranam Steps9

Try this Chana Dal Modak Recipe along with Black Channa Sundal for this Ganesh Chaturthi.

 

Chana Dal Modak Recipe

Chana Dal Modak Recipe

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Filed Under: Ganesh Chathurthi Recipes, Indian Festival Recipes, Indian Veg. Snacks Recipes, Modak / Kozhukattai Recipes Tagged With: chana dal modak recipe, Chana Dal Sweet Pooranam Kozhukattai, Channa dhal poornam modak, easy modak recipe, kadalai paruppu kolukattai, Kadalai Paruppu Modhagam, Kadalai paruppu pooranam, Kadalai paruppu poorna kozhukattai, Kozhukattai with Kadalai Paruppu Pooranam, Modakam Recipe, mothakam recipe, Paruppu Mothagam, pooranam kolukattai recipe in tamil, Sweet pooranam for mothagam, Sweet Pooranam Recipe, Vella Kozhukattai Recipe

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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