இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Kadalai Paruppu Poornam One of the classic varieties of kozhukattai that is frequently made in Tamil Nadu rather than South India is Kadalai Paruppu Poornam. Rice flour is used to make a delectable kozhukattai, and chana dal, coconut, and jaggery are used to make the filling. Although coconut and jaggery filling is widely used, chana dal poornam has a distinctive flavour and is frequently used in suzhiyam and poli.
A few tips to make a delicious paruppu poorna kozhukattai
- To make chana dal soft, soak it for between a half-hour and three hours.
- The lentils cook more evenly and more softly in a pressure cooker than they do on a pan.
- The chana dal can be finely ground either by adding them to a mixer or using a spatula or mathu (masher).
- Jaggery can be added to suit your preferences.
- When the poornam begins to thicken a bit, turn off the stove. If kept until thick and dry, it hardens when cooled.
- You can use kozhukattai flour or idiyappam flour.
- Use rice flour just after frying if using.
- Do not remove the hot, cooked kozhukattai from the platter until they have cooled a little.
Other Varieties
Ragi Pidi Kozhukattai
Sweet Pidi Kozhukattai
Paal Kozhukattai Recipe
Sundal
Ellu Urundai
Suciyam
Pasiparupu Javvarisi Payasam
Kadalai Paruppu Poornam One of the classic varieties of kozhukattai that is frequently made in Tamil Nadu rather than South India is Kadalai Paruppu Poornam. Rice flour is used to make a delectable kozhukattai, and chana dal, coconut, and jaggery are used to make the filling. Although coconut and jaggery filling is widely used, chana dal poornam has a distinctive flavour and is frequently used in suzhiyam and poli.
- Chana dal – ½ cup
- Jaggery – 1 cup
- Grated coconut – ¼ cup
- Cardamom powder – ¼ tsp
- Ghee - 1 tsp
- Kozhukattai / Idiappam flour - 1 cup
- Salt – as needed
- Cooking oil - 1 tsp
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Add the required amount of water to the chana dal and soak them for 3 hours.
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After soaking add to a pressure cooker and cook for 5 whistles.
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Mash the dal after they are cooked.
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Add one cup of jaggery to a pan. Add a quarter cup of water to it and boil it.
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After the jaggery has dissolved, drain it. Add a quarter cup of grated coconut to it and let it boil.
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Then add boiled chana dal and mix.
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Keep stirring on medium heat until the mixture thickens a little bit.
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When the puran becomes firm, add a tablespoon of ghee and switch off the stove.
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Add 1.5 cups of water to a pan and boil it.
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When the water is hot, add a pinch of salt and a tablespoon of cooking oil.
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Add rice flour to it and turn off the stove.
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Mix with the back of a spoon until smooth.
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Then pour into a bowl and cool.
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Knead it gently after it gets tolerably warm.
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To make the kozhukattai, grease a banana leaf or plastic paper with a little oil and place a ball of dough on it.
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Place a tablespoon or so of the filling on it and fold and seal the edges.
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Oil an idli plate, then place the prepared kozhukattai in the idli pan, cover and cook for 5 to 7 minutes.
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Remove it from the idli/steamer plates once it has cooled a little.
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Delicious dal poornam kozhukattai is ready.
Method
Step by Step Pictures
Stuffing
1. Add the required amount of water to the chana dal and soak them for 3 hours.
2. After soaking add to a pressure cooker and cook for 5 whistles.
3. Mash the dal after they are cooked.
4. Add one cup of jaggery to a pan.
5. Add a quarter cup of water to it and boil it.
6. After the jaggery has dissolved, drain it.
7. Add a quarter cup of grated coconut to it and let it boil.
8. Add cardamom powder.
9. Then add boiled chana dal and mix.
10. Keep stirring on medium heat until the mixture thickens somewhat.
11. When the puran becomes firm, add a tablespoon of ghee and switch off the stove.
Outer layer
1. Add 1.5 cups of water to a pan and boil it. When the water is hot, add a pinch of salt and a tablespoon of cooking oil.
2. Add rice flour to it and turn off the stove.
3. Until smooth, stir with the back of a spatula.
4. Then pour into a bowl and cool.
5. Knead it gently after it gets tolerably warm.
Kozhukattai
1. To make the kozhukattai, grease a banana leaf or plastic paper with a little oil and place a ball of dough on it.
2. Put about 1 teaspoon of the filling on it, fold the edges in, and then seal them.
3. Oil an idli plate, then place the prepared kozhukattai in the idli pan, cover and cook for 5 to 7 minutes.
4. After it cools down a bit, remove it from idli/steamer plates.
5. Delicious dal poornam kozhukattai is ready.
