STEAMED KOZHUKKATTAI
Ingredients:
1 cup pan fried broken green peas, boiled and mashed roughly.
1 cup brown sugar
cup grated coconut
2 tbs ghee
a pinch of cardamom powder
cup oil
2 cups rice flour
Method:
Fillings:
Melt the brown sugar with 2 tbs of water
Sieve for dirt. Boil again the syrup,
Add in the ghee, grated coconut, and the boiled green peas.
Cook over medium heat, stirring continuously.
Add in the cardamom powder.
It will thicken and start leaving the sides of the pan as you stir.
Remove and cool.
The Dough:
Heat 2 cups of water in a pan. When it starts bubbling,
Add the oil and the rice flour in a slow stream, stirring
Continuously. When all the water has evaporated and
The dough thickened.Remove and let it cool.
Knead the cooled dough nicely.
Grease the palm of your hand. Take a little dough
And shape it into a cup. Place enough fillings
In the middle of the cup, and shape it like a curry puff.
Do this to the rest of the dough.
Steam for about 20 minutes. Serve warm.
Note: You can even shape it like a ball, with a small
Cone on the top. It is called Modakams.
You can also do a savory puranam.
This recipe was given by my friend.
Ulutham pooranam:
1/2 cup urad dhal soaked for about an hour.
dry red chillies to taste.
salt to taste
asafoetida - a pinch.
grind all this like how u do for vadais. Steam it in the idli cooker until done. Get it to a powdery consistency. Heat oil in a pan, splutter mustard seeds and add curry leaves. Put this pooranam and stir for a minute. After it cools , u can fill it in to the modhakams and steam as usual.
Notes by ShakthiPrabha :
1. Apart from coconut poornam, we can make mothakams out of urad dhal (ulutham puranam) also til seeds i.e. eLLu pooraNam.
2. In case u have lots of urad pooraNam after making desired kozhukattais, (Remaining puranam urad dhal i.e. uLutham pooranam) can be mixed with un used rice kozhukattai batter, rolled into small balls (like cheedai) and steamed. Then season lil mustard, hing curry leaves and corriander and add the steamed balls and roast it light brown. It should be served hot and is called "neer seedai" tastes very wonderful.
3. Ulutham pooraNam can also be made with green chillies (finely chopped) for variations. Season this poorNam with mustard, hing and a spoon of fresh coconut (optional ) . Add finely chopped curry/coriander leaves ( for variation )
4. mothakams wont turn out very tasty unless the dough is smooth and soft and without lumps. Easier way to make this dough would be to "SOAK RICE" and wet grind it to fine paste (dosa batter) . Later heat the kadai, pour this wet dough and keep stirring until it leaves sides and rolls up like chappathi dough.
5. Do not use any oil. In traditional cooking modhakam is done only with 'til oil' for that extra flavour. (also use only til oil for smearing )
6. For getting a perfect modhaka shape make a deep cup, so that poorNam fits in perfectly and like mentioned a small cone can be turned out at the top to make it look like a nice mothakam.
Ingredients:
1 cup pan fried broken green peas, boiled and mashed roughly.
1 cup brown sugar
cup grated coconut
2 tbs ghee
a pinch of cardamom powder
cup oil
2 cups rice flour
Method:
Fillings:
Melt the brown sugar with 2 tbs of water
Sieve for dirt. Boil again the syrup,
Add in the ghee, grated coconut, and the boiled green peas.
Cook over medium heat, stirring continuously.
Add in the cardamom powder.
It will thicken and start leaving the sides of the pan as you stir.
Remove and cool.
The Dough:
Heat 2 cups of water in a pan. When it starts bubbling,
Add the oil and the rice flour in a slow stream, stirring
Continuously. When all the water has evaporated and
The dough thickened.Remove and let it cool.
Knead the cooled dough nicely.
Grease the palm of your hand. Take a little dough
And shape it into a cup. Place enough fillings
In the middle of the cup, and shape it like a curry puff.
Do this to the rest of the dough.
Steam for about 20 minutes. Serve warm.
Note: You can even shape it like a ball, with a small
Cone on the top. It is called Modakams.
You can also do a savory puranam.
This recipe was given by my friend.
Ulutham pooranam:
1/2 cup urad dhal soaked for about an hour.
dry red chillies to taste.
salt to taste
asafoetida - a pinch.
grind all this like how u do for vadais. Steam it in the idli cooker until done. Get it to a powdery consistency. Heat oil in a pan, splutter mustard seeds and add curry leaves. Put this pooranam and stir for a minute. After it cools , u can fill it in to the modhakams and steam as usual.
Notes by ShakthiPrabha :
1. Apart from coconut poornam, we can make mothakams out of urad dhal (ulutham puranam) also til seeds i.e. eLLu pooraNam.
2. In case u have lots of urad pooraNam after making desired kozhukattais, (Remaining puranam urad dhal i.e. uLutham pooranam) can be mixed with un used rice kozhukattai batter, rolled into small balls (like cheedai) and steamed. Then season lil mustard, hing curry leaves and corriander and add the steamed balls and roast it light brown. It should be served hot and is called "neer seedai" tastes very wonderful.
3. Ulutham pooraNam can also be made with green chillies (finely chopped) for variations. Season this poorNam with mustard, hing and a spoon of fresh coconut (optional ) . Add finely chopped curry/coriander leaves ( for variation )
4. mothakams wont turn out very tasty unless the dough is smooth and soft and without lumps. Easier way to make this dough would be to "SOAK RICE" and wet grind it to fine paste (dosa batter) . Later heat the kadai, pour this wet dough and keep stirring until it leaves sides and rolls up like chappathi dough.
5. Do not use any oil. In traditional cooking modhakam is done only with 'til oil' for that extra flavour. (also use only til oil for smearing )
6. For getting a perfect modhaka shape make a deep cup, so that poorNam fits in perfectly and like mentioned a small cone can be turned out at the top to make it look like a nice mothakam.
No comments:
Post a Comment