Aval Pooran Kozhukattai / Poha Modhak
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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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Ingredients
- 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
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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.
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