Paruppu Poorna Kozhukattai

Kozhukattai is always been a special for ganesh chathurti celebrations. We have many varieties in kozhukattai like kara pidi kozhukattai, coconut poorna kozhukattai, etc., We are going to make tasty sweet kozhukattai with moong dal, "Paruppu Poorna Kozhukattai".

by Paamathi Monday 14th of September 2015 07:54:47 AM

Ingredients for Paruppu Poorna Kozhukattai

Filling

 

  • Yellow Moong Dal - 1/4 Cup
  • Grated Jaggery - 1/4 Cup
  • Grated Coconut - 2 to 3 tblsp
  • Cardamom Powder – 1/4 tsp

Kozhukattai Base

  • Rice Flour - 1 Cup
  • Gingelly Oil - As Needed
  • Salt

Preparation of Paruppu Poorna Kozhukattai Recipe

Parrupu Pooranam

 

First clean and dry roast the moong dal till the dal turns golden brown.

Pressure cook roasted dal with 1 cup of water for 2 to 4 whistle.

When the dal got boiled well and pressure got released completely, open the lid and smash the dal well.

Now Add the grated jaggery to the smashed dal and mix them well.

Finally add the grated coconut and cardamom powder. Mix them well and allow it to cool.

To check the consistency take a small portion of dal mixture and roll it. If you got a proper poornam consistency you should get a ball. Keep the pooranam aside.

 

Base

 

Heat a table spoon of Gingelly oil and salt as needed.

Add the rice floor to the oil and cook them well till it becomes really thick(more than a consistency of base of chapathi.)

Turn off the stove and let it cool.

 

Kozhukattai

 

Apply oil in your palm and take a small portion of rice floor and make a ball.

Now, gently press the ball so that it becomes flat(Not so thin).

Gently press them in center, it should look like a small cup.

Take some small portion of paruppu filling and fill the cup.

Cover the sides of the cup to make Kozhukattai shape.

Repeat the above steps to make 10 to 15 Kozhukattai

Steam it for 10 to 15 minutes.

Our traditional Parrupu Kozhukattai

is ready to be served for ganesh chathurti celebration.

 

Tips - Sweet Kozhukattai

We can also add sugar instead of jaggery.

Always cover the rice floor tightly so that it wont become try.