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.