Poornam kozhukkattai/ chana dal modak

Name: Poornam kozhukkattai/ chana dal modak
Total time: 2400 s
Yield: 4 peoples
Cuisine: Indian
Ingredients: 1 cup rice flour; 11/2 cup water; 1 tsp salt; 1 tsp ghee; 2 tbsp basmati rice; 1 cup chana dal; 3/4 cup jaggery; 1 tsp cardamom powder

Muniswari.G @muniswari_0205

Chennai

#GCS I have done it in two ways, with mould and without mould..

Muniswari.G @muniswari_0205

Chennai

#GCS I have done it in two ways, with mould and without mould..

Saved

Ingredients

40 minutes

4 peoples

For dough:
1 cuprice flour
11/2 cupwater
1 tspsalt
1 tspghee
2 tbspbasmati rice
For Poornam/filling:
1 cupchana dal
3/4 cupjaggery
1 tspcardamom powder

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Steps

40 minutes

1

Soak the dal well for 4 hours and soak the rice well for 2 hours..
2

Boil the dal well.. it should be mushy..
3

Grind the chana dal in a mixing jar. Heat a pan add grounded chana dal.. Dissolve the jaggery in hot water and filter them and add them to the chana dal so that the jaggery contain soil, dust... And mix well..
4

When the dal and jaggery are mixed together finally add cardamom powder and mix and let it cool.
5

In a pan add water, oil or ghee and salt. Keep it on the stove top. Let this mixture come to a boil. Reduce the heat and add the rice flour gradually. Quickly stir and mix the flour with the water. Stir till all the rice flour is mixed with the water.. Switch off the heat. Remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
6

Now take all the dough in a large plate or thali or in a bowl. Gather the dough together and begin to knead it. The dough will be hot when, you begin to knead. So apply some water on your palms and knead the dough.
Knead the dough very well. If you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
7

Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply ghee or oil in your palms while flattening. Place the sweet filling in the center. press the edges bring together all the edges and join them.
8

If we strain the soaked rice and spread it on a plate and roll the ball we have made on it, the rice will stick to it.
9

Put the modak we have made in a steamer and boil it, the modak is ready..
10

Grease the modak mould with a bit of ghee or oil. Then close or lock the mould. Put the dough ball inside the mould and press it so that a space is made. Place the sweet stuffing inside.
11

Cover the bottom with a small piece of dough. Press and smoothen it sealing the modak. Open or unlock the modak mould. Remove the modak gently from the mould. Shape all modaks this way with mould.
12

If you put the prepared modak in the Steamer and boil it for 10 minutes, it is ready..
13

Now ready for pooja..