What are you cooking today?

Saturday, September 11, 2010

Pooranam Kozhukaatai(Sweet dumpling) & Sundal (Chickpea) & Participation Certificate

Hi friends, Wish you all Happy Pillaiyaar Chathurthi. Hope you all finished your pooja and tasted kozhukattais and sundal. I couldn't post step by step pics today, as it was getting late for the pooja and i rushed with the cooking. 

1 cup Rice flour
2 cups Water
1tsp Oil
1 pinch Salt

1 cup Coconut (grated)
1/3 cup Jaggery (grated)
1/4 cup Chana dal 
1/2tsp Cardamom extract
2tsp Water
For dough:

  • In a bowl, mix together flour,salt, water and oil.
  • Heat a non-stick pan, pour the batter and cook by stirring continuously until dough-like consistency forms.

  • Remove from heat and let cool a bit. Cover the dough with a wet paper towel to prevent drying out.

For filling:
  • Cook the chana dal with enough water and a pinch of salt. Run under cold water and keep it aside.
  • Heat a sauce pan at medium flame, add the jaggery and water.

  • Cook until it starts to thicken, then add the grated coconut and cardamom extract and continue cooking for 3-4 mins.
  • Then add the cooked chana dal, mix well and cook for a couple of mins more. 

  • Switch off and let cool.

For kozhukattai:

How to:
  • Apply some oil on the palm, take a lime-size dough, flatten out thinly on the palms by gently pressing with fingers.
  • Then place a tsp of the sweet filling on the pressed dough and gently pull the sides and bring it together.
  • Follow the same method with the remaining dough and filling.

  • Now grease the idli plates with oil, arrange the prepared kozhukaatis and steam'em for 12-15 mins. 

Serve hot or warm.



1 cup Chickpea
1/2tsp Mustard seeds
1/2tsp Urad dal
3 dry red chilli (broken)
1 pinch Asafoetida
5-6 Curry leaves
2tsp Coconut (grated)
2tsp Oil

How to:
  • Soak the chickpea overnight and pressure cook'em with enough water to immerse along with salt until one whistle.

  • Drain the cooked chickpea, run under cold water and keep it aside.
  • Heat oil in a skillet, add mustard seeds, when it splutters, add dry red chilli, urad dal, asafoetida and curry leaves. (I was out of curry leaves, so, didn't use it.)
  • Then add the cooked chickpea, mix well, let cook for a min or two, followed by grated coconut.

  • Reduce the flame, cook for another min and then switch off. Serve warm.

Also received the participation certification from Akila's "Learning to cook"          (http://akilaskitchen.blogspot.com/) for participating in her event 'Dish name starts with A'. Thanks Akila.


  1. Dumplings n sundal both looks so perfectly made.. great job dear !!

    US Masala

  2. hiii first time here....wonderful recipes....yummy treats....happy to follow u...do visit my space..



  3. Hi Nitya,

    Looks like you have also done some step by step presentation. Totally impressive when u did not have enough time.

  4. All the kozhukattai's look delicious and perfect! First time here you have a lovely space....

  5. Happy ganesh chathurthi...First time in ur blog..i really luved ur blog name..

  6. very very tempting spread ..love the kozhukaatai



Thank you for visiting my blog. Please leave a word or line, all your comments are valued and highly appreciated. Keep coming for more recipes.


Related Posts with Thumbnails