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Aval Pooran Kozhukattai / Poha Modhak

Aval Pooran Kozhukattai / Poha Modhak
Aval Pooran Kozhukattai / Poha Modhak
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Snacks
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About this Recipe

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..

Ingredients & Quantity
  • For Pooran:
  • Thin Aval / Poha 1 cup
  • Grated coconut 1/2 cup
  • Jagerry / vellam powder 1 and 1/4 cup
  • Cardamom / Elakkai powder 1/2 tea spon
  • Ghee 2 tea spoons
  • For the Outer cover:
  • Rice flour 2 cups
  • Water 6 to 7 cups
  • Salt 1/4 tea spoon
  • Oil 2 tea spoons
How to cook?
  1. 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.
  2. Aval Pooran Kozhukattai / Poha Modhak
  3. 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)
  4. 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.
  5. Aval Pooran Kozhukattai / Poha Modhak
  6. Pour the rice flour batter into it and stir it continuously. Stir till it becomes tight like a Chapati dough. Switch off the stove.
  7. 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.
  8. Aval Pooran Kozhukattai / Poha Modhak
  9. Bring the edges to the centre and seal them. Place the Kozhukattais in a greased idli plate and steam them for 10 minutes.
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