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 .