Aval Pooran Kozhukattai / Poha Modhak
About Aval Pooran Kozhukattai / Poha Modhak
Instead of making pooran fully with coconut, for a change I tried this Aval Kozhukattai that needs a little coconut. It came out very well and the aval/ poha helps to absorb the jagerry in pooran when it melts during steaming. So the Kozhukattais come out perfectly without any juice coming out and looks pure white..
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Recipe Time & More
Ingredients
- For Pooran: (for pooran)
- 1 cup Poha (thin aval)
- 1/2 cup Grated Coconut
- 1 cup Jagerry (vellam powder and)
- 1/2 Cardamom (elakkai powder tea spon)
- 2 spoons Desi Ghee (tea)
- For The Outer Cover: (for the outer cover)
- 2 cup Rice Flour
- 6 cup Water
- 1/4 tsp Salt (tea, or as per taste)
- 2 spoons Oil (tea)
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Instructions
- Pooran: Add the Aval and grated coconut and mix well. Add ghee, cardamom powder and keep stirring till it becomes thick, and comes out rolling without sticking to the pan.
- Switch off the stove. Once it gets cooled down make small marble size balls of it and keep aside. (My Pooran is looking dark, since I used organic unrefined jaggery)
- Outer cover dough: Mix two cups of rice flour in water like rawa dosa batter consistency. Add little salt and two tea spoons of oil to it. Heat a pan.
- Pour the rice flour batter into it and stir it continuously. Stir till it becomes tight like a Chapati dough. Switch off the stove.
- How to make Modhaks? Take a big goose berry size balls of rice dough and grease the ball with a drop of oil. Make small cups of it and put the pooran balls inside.
- Bring the edges to the centre and seal them. Place the Kozhukattais in a greased idli plate and steam them for 10 minutes.
Tried this recipe?Mention @plattershare or tag #plattershare!
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4 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks so good! Appreciate the share.
Absolutely mouthwatering! Great share.
This is so tempting! Can’t wait to cook it.