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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. 
Ingredients:

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.

Sundal:

Ingredients:

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
Salt

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.




6 comments:

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

    US Masala

    ReplyDelete
  2. Hi Nitya,

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

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

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

    ReplyDelete
  5. very very tempting spread ..love the kozhukaatai

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete

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