Hi all...this week the most awaited festival is to come.yes it is vinayagar chadurthi. The first God of every occasion. Here is the recipe of his favourite stuffed modaks..kolakattai is here to taste.
Cusine: South Indian
Time: 45 min
Serves: 5-6
INGREDIENTS :
Outer rice dough:
Chana dal poranam:
Coconut poranam:
Method:
Chana dal poranam:
1.soak channa for 2 hours and pressure cook until mashy.
2. Add little water to jaggery . Add cardamon pods and boil it until you get thick syrup.
3. Slowly infuse syrup inside mashed channa and cook until you get thick rolling consistent poranam.
4. Cool down completely and make into small balls.
Coconut poranam:
1. Add ghee to the pan. Add grated coconut and saute until you get good aroma of coconut.
2.Add little water to jaggery . Add cardamon pods and boil it until you get thick syrup.
3. Add syrup to coconut and cook until both blends well and become thick.
4. Cool down completely and make small balls.
Outer rice dough:
As my flour was home made i just heated water to knead the dough. Otherwise you have to bring water to rolling boil for store bought flour
Mix salt and rice flour well. Infuse water slowly and mix with laddle as it will be hot. Atlast knead well with hand and apply sesame oil and cover with damp cloth or lid.
Making modaks:
1. Keep idli pot ready on stove. Apply oil to idli plate.
2. Apply oil to moulds.
3. Keep little dough inside and press to make hole in middle. Keep stuffing inside and close with dough.
4 . Line the modaks in plate and steam for 10 minutes.
Note:
This poranam is base for seyam sweet and boli. This poranam can be stored for a week for future use.
Cusine: South Indian
Time: 45 min
Serves: 5-6
INGREDIENTS :
Outer rice dough:
- Rice flour specially available for kolakattai- 1 cup
- Salt to taste
- Water as required
Chana dal poranam:
- Chana dal - 1/2cup
- Jaggery- 1cup
- Cardamon -2 to 3
Coconut poranam:
- Grated coconut-1/2cup
- Jaggery- 3/4cup
- Cardamon -2 to 3
Method:
Chana dal poranam:
1.soak channa for 2 hours and pressure cook until mashy.
2. Add little water to jaggery . Add cardamon pods and boil it until you get thick syrup.
3. Slowly infuse syrup inside mashed channa and cook until you get thick rolling consistent poranam.
4. Cool down completely and make into small balls.
Coconut poranam:
1. Add ghee to the pan. Add grated coconut and saute until you get good aroma of coconut.
2.Add little water to jaggery . Add cardamon pods and boil it until you get thick syrup.
3. Add syrup to coconut and cook until both blends well and become thick.
4. Cool down completely and make small balls.
Outer rice dough:
As my flour was home made i just heated water to knead the dough. Otherwise you have to bring water to rolling boil for store bought flour
Mix salt and rice flour well. Infuse water slowly and mix with laddle as it will be hot. Atlast knead well with hand and apply sesame oil and cover with damp cloth or lid.
Making modaks:
1. Keep idli pot ready on stove. Apply oil to idli plate.
2. Apply oil to moulds.
3. Keep little dough inside and press to make hole in middle. Keep stuffing inside and close with dough.
4 . Line the modaks in plate and steam for 10 minutes.
Note:
This poranam is base for seyam sweet and boli. This poranam can be stored for a week for future use.
No comments:
Post a Comment