Kadalai Paruppu Pooranam Kozhukattai | Chana Dal Modak
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.
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.
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