Thursday, August 31, 2017

MOONG DAL KOLUKATTAI




NEEDED
moong dal - 1/4 cup
grated coconut - 1/2 cup
grated jaggery - 1/2 - 3/4 cup  depends on the sweetness of the jaggery
cardamom / elachi powder - 1/4 tsp

FOR DOUGH
raw rice - 1 cup
little salt
til oil / sesame oil -   2 tsp
water as required

METHOD
FOR DAL PURAN

  • dry roast moong dal , on a medium flame till golden.
  • add water as required and pressure cook  the dal .
  • mash it once done.
  • now add the jaggery to mashed dal and cook on medium flame .
  • stir till the jaggery mix well with  the dal .
  • add elachi powder , and coconut. 
  • mix well and cook for few min .
  • allow it to cool .
  • make small balls with the puran.


note;
 if the jaggery is not organic one , then dont add directly.

  • heat jaggery , with little water just to immerse it.
  • once dissolved, filter it . then add to the dal mash ....


FOR OUTER COVER 

  • soak 1 cup raw rice for an hr.
  • clean and drain the water , grind it to a smooth paste adding water as required.
  • keep the batter in a pouring consistency .
  • add little salt and mix well.
  • in a wok add 2 tsp til oil and pour this batter.
  • stir constant on a medium flame .
  • add little oil if required, it  will thicken leaving the sides.
  • remove and transfer it to a bowl . 
  • once warm enough to handle, add little til oil and knead to a smooth dough.
  • keep the dough  coved to avoid cracking  or knead everytime before making.
  • divide into equal size balls.
  • make cup shape with the dough. keep the puran in the middle and close the cup from all sides.
  • gather on top and give a modak shape.
  • steam it for 5 - 8 minutes , until the outer cover gets shiny.
  • remove and repeat the same for the rest of the modak .








No comments:

Post a Comment