Kadala Paruppu poorna kozhukattai/Chana dal stuffed steamed rice dumplings

Kadala paruppu poorna kozhukkatai: I try to make at least 5 types of kozhukattai for Vinayaka Chaturthi, 3 sweet, and 2 savory varieties - coconut, chana dal, sesame filling in sweet, mixed dal, and ammini or urad dal kozhukattai in the salt. Apart from these I also prepared aval payasam, medu vada, and raw rice idli. I have already posted modak recipe with coconut, both the recipes make use of the mould since I have a variety of moulds that comes as a gift with kozhukattai flour during Vinayak Chaturthi. I'm trying to post handmade ones but every time I end up using the moulds, they make the work easier. Hopefully, I'll make it next time. To the recipe now,

What is required:

Finely sieved raw rice flour or readymade kozhukattai maavu: I'm using all in one readymade rice flour meant for making kozhukattai, appam, idiyappam, and pathiri.

Chana dal: Soak for 30 minutes before cooking.

Jaggery: I'm using organic jaggery, melts easily and comes without impurities.

Cardamom: I'm using a cardamom pod. Cardamom powder or essence can be used.

Coconut: I'm using freshly grated coconut. Desiccated coconut can also be used.

Crystal salt is used.

Oils and fats: Ghee, sesame oil are used. Any neutrally flavoured oil can be used.

Method: 

Pressure cook chana dal.

Grind cooked dal, jaggery, coconut, cardamom.

Thicken the mixture.

Prepare the dough by adding flour to boiling water.

Fill the mould with the dough and the filling.

Close the mould.

Remove the dumplings.

Steam for 5 to 7 minutes in a steamer.

Storage: The dough can be left on the countertop as it is if using the same day or refrigerated by placing it in an airtight container and using it afterwards. The filling can also be kept in the refrigerator in an airtight container.

Reuse:

Remove the dough from the container, bring it to room temperature. Sprinkle little hot water and knead again and use. Bring the filling to room temperature and use or microwave for 10 seconds.

Variations:

Chana dal can be replaced with tuvar dal or a combination of chana dal and tuvar dal in the ratio 1: 1 can be used.

Vegan:

Do not use ghee, use coconut oil or any oil for the filling.

You may also try:

Modakam

Equipment used: 2 woks or kadai preferably with a lid, pressure cooker, mould, small cups, whisk or ladle.

Pre - Preparation: Roast the flour till it emits a nice aroma. Take care not to burn the flour.

Recipe:

Kadala paruppu kozhukattai

Steamed rice dumplings with chana dal - coconut - jaggery filling.

Total time taken: Soaking time - 15 minutes  

Cooking time - 45 minutes.

No. of servings:11

1 cup = 200 ml.

1 tsp = 5 ml

Ingredients with measurements:

For the dough:

Sesame oil - 1tbsp

Ready-made rice flour - 1 cup

Water - 1.25 to 1.5 cups

Salt - 1/2 tsp

For the filling:

Ghee - 1 tsp

Chana dal - 1/2 cup

Jaggery - 1/2 cup

Coconut - 1/4 cup

Cardamom - 1

Directions:

Making the filling:

1. Pressure cook chana dal for 2 whistles or cook in an open pan till 3/4th done. Do not mash. Allow to cool down.

2. Take powdered jaggery, cardamom, cooked chana dal, coconut gratings in a blender.

3. Grind to a coarse paste at speed 1( should be enough else go for speed 2). Do not add water. 

4. Heat ghee in a  Kadai, add the mixture and cook till everything comes together and the water evaporates. Do not cook for a longer time.

5. Transfer to a bowl and cool down.

Making the dough:

1. Take water in the saucepan or Kadai, add salt and oil. Allow coming to a rolling boil.

2. Sprinkle the roasted flour with one hand and mix with the whisk or ladle on the other hand.

3. Continue till the flour absorbs all the water. 

4. Allow the mixture to cool down in the Kadai itself by covering it with a lid or a wet cloth.

Making the dumplings:

1. When the dough is warm enough, pinch a lemon sized dough.

2. Open the mould, apply oil on both cavities. 

3. Fill the cavities of the mould by pressing the dough on both sides.

4. Take a lemon sized mixture from the filling, place it in one of the cavities.

5. Click and close the mould.

6. Open the mould, remove the dumpling carefully and place it on the steamer.

7. Repeat till the dough gets over.

8. Place the dumplings in the steamer and steam for 5 to 7 minutes.

Note:

• Modakam mould can also be used
• If the dough dries out or if the dough doesn't stick in the cavity, smear little water on your hands and try again.