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Channa Dal Kozhukattai - steamed dumplings with perfectly spiced Bengal Gram mixture! A Ganesh Chaturthi | Varalakshmi Puja Special!

The steamed Kozhukattais's are so versatile that with varied stuffing, they taste amazingly delicious and best part very easy to create a delightful variety platter! These being steamed, you can make them as nutritious as possible. These make a great Breakfast | Snack Option and a wonderful Naivedhyam Option too!

Amma loves experimenting with the filling mix and Channa Dal Kozhukattai is her own creation that we love a lot! She has been making this for nearly 3 decades! Today for the morning Building Ganapatiji's Aarti, Amma prepared these lovely savoury modaks! It was a pleasant surprise to many of the visitors as they were expecting a sweet filling but the perfectly balanced spiced Bengal Gram Mix within made them wanting one more of these modaks!

Channa Dal Kozhukattai

INGREDIENTS

For Channa Dal Filling
1 cup Channa Dal
1 tblsp Gajar | Carrot, grated
1 tsp Fresh Coconut, grated
1 tsp Green Chilli, finely chopped
1" Adrak | Ginger, finely chopped
7 - 8 Kadhi Patta | Curry Leaves
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
1 tsp White Til | Sesame Seeds
A pinch Hing | Asafoetida Powder
To taste Salt
For Rice Dough
1 cup Raw Rice
2 cups Water
1/2 tsp Salt
2 tsp Homemade Ghee | Clarified Butter
For Channa Dal Kozhukattai
2 tsp Oil

Channa Dal Kozhukattai

METHOD
  • Preparing Ulundu Filling 
    • Wash and soak Channa Dal for atleast 2 hours. Drain water and keep aside soaked Channa Dal.
    • Pressure Cook for 2 whistles after adding just about half cup water.  Channa Dal must be semi cooked and aid to powder it coarsely. Remove Channa Dal and place them in a colander to strain excess water.
    • Coarsely grind Channa Dal and Kadhi Patta. Just a pulse in the mixer will do. We need to just break down Channa Dal to Rava | Semolina grainy texture.
    • In a kadhai, heat oil and add rai, urad dal and hing
    • As rai crackles, add white til, adark, green chilli, grated coconut and grated carrot. Saute for a minute.
    • Add ground Channa Dal mixture and toss well. If the filling appears very dry, sprinkle very little water. Mix well.
    • Switch off the gas and cover and keep aside.
  • Preparing Rice Dough
    • Wash and soak rice for 4 hours in 2 cups water.
    • After 4 hours, strain the water and keep aside both soaked rice and stained water.
    • Grind to a smooth paste. Add strained water as required to facilitate grinding.
    • In a non stick pan, add rice paste and remaining strained water, ghee, salt and mix well.
    • On low flame, stir continuously till it gets to a dough like consistency.
    • Switch off the flame and keep aside.
  • Preparing Channa Dal Kozhukattai
    • Make small lemon size equal portions of Channa Dal filling and keep aside.
    • Make small lemon size equal portions of Rice dough and keep aside.
    • Grease fingers with ghee and then take one portion of the rice dough and make a bowl shape from the same.
    • Place one portion of the Channa Dal filling and then gather the sides of the rice dough bowl to the center to cover the entire Channa Dal filling portion.
    • Gently roll kozhukattai between the palms of your hand to get a smooth surface. 
    • In the similar manner prepare remaining. We got around 18 to 20 Channa Dal  Kozhukattais.
    • Place these Channa Dal Kozhukattai on a steamer plate and steam them for 8 to 10 minutes.
    • Remove steamed Channa Dal  Kozhukattai and serve with Green Chutney, Coconut Chutney and Molaga Podi.
Note:
a. Sometimes the rice dough may be left over. To this add little bit of salt and mix well. Thereafter prepare Ammini Delight or Ammini Kozhukattai.

We have used:
1. Tata Salt Lite
2. L G Hing Powder
Channa Dal Kozhukattai



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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
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