Moong dal modak recipe | Pasi paruppu pooranam recipe

September 2, 2022

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Moong dal modak or Pasi paruppu pooranam kozhukattai is a flavorful pooranam kozhukattai recipe, with yellow moong dal.

My mother advised this that additionally they make pooranam with moong dal as an alternative of our common chana dal pooranam. Although we makethat often, this time considered attempting out this modak.

I attempted with much less amount, however this time I’m going to make this identical for the pageant Ganesh chaturthi celebration as an alternative of mothagam with coconut.

It was identical just like the chana dal pooranam apart from the flavour. We don’t roast chana dal for our kadalai paruppu pooranam, however mother requested me to roast the pasi paruppu for finest flavour.

It was very flavorful. Try my different Ganesh Chathurthi recipes

In the event you wish to examine extra moong dal recipes, you should examine pasi paruppu payasam and pasi paruppu laddu too.

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Moong dal modak recipe

Moong dal modak Pasi paruppu pooranam kozhukattai is a flavourful pooranam snack, with yellow moong dal candy stuffing inside a rice flour layer.

Delicacies Indian, South Indian

Cup measurements

Elements

For pooranam

¼ cup Moong dal
½ cup Coconut
½ cup Jaggery powdered
1 Cardamom

For dough

½ cup Uncooked rice flour/ Idiyappam flour
1 pinch Salt
1 teaspoon Sesame oil
Water as wanted

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Directions

Roast moong dal till golden in color in medium flame.
Strain cook dinner with 1 cup water, upto 4 whistles in medium flame. Mash it as soon as accomplished.
Warmth jaggery, with water simply to immerse it.
As soon as dissolved, filter via a steel strainer and proceed heating in a heavy bottomed pan.
As soon as the syrup is frothy, add mashed dal and blend properly.
Add coconut, cardamom and hold cooking till the combination thickens and turns into a mass.
For outer layer dough, boil water properly till it bubbles.
Add it to the idiyappam flour in a mixing bowl, with sesame oil and salt (my flour had salt in it, so didn’t add).
Add sizzling boiling water little by little and blend with a ladle. Hold apart closed with lid.
As soon as heat sufficient to deal with, add little extra sesame oil and knead the dough easily.
Divide into equal sized balls. (12-14 ). Hold lined all of the instances.
By now the pooranam would have cooled down. Knead easily and roll into equal sized balls.
Make bowl form with the dough.
Stuff with pooranam and canopy the pooranam from all sides. Collect on prime. Seal correctly and hape to modaks.
Organize in a greased steamer plate/ Idli plate (I used my idliyappam steamer).
Steam for 5-8 minutes or till the outer cowl will get shiny.

Video

Notes

Hold the dough lined on a regular basis to keep away from cracking.
Be sure that to pick out actually advantageous rice flour (my idiyappam flour is mostly a advantageous one- Baba’s) in order that it will get cooked virtually whenever you add sizzling water whereas kneading.
To get the outer layer gentle, its necessary to boil water properly for making the dough.
If the dough just isn’t cooked properly, you might not be capable of make the cups correctly and can break whereas making.
To examine if the kozhukattais are accomplished, will probably be shiny and adjusted in coloration.

Stepwise photographs

1. Roast moong dal till golden in coloration in medium flame.

2. Strain cook dinner with 1 cup water, upto 4 whistles in medium flame. Mash it as soon as accomplished.

3. Warmth jaggery, with water simply to immerse it. As soon as dissolved, filter via a steel strainer and proceed heating in a heavy bottomed pan.

4. As soon as the syrup is frothy, add mashed dal and blend properly.

5. Add coconut, cardamom and hold cooking till the combination thickens and turns into a mass.

5. For outer layer dough, boil water properly till it bubbles. Add it to the idiyappam flour in a mixing bowl, with sesame oil and salt (my flour had salt in it, so didn’t add). Add sizzling boiling water little by little and blend with a ladle. Hold apart closed with lid.

6. As soon as heat sufficient to deal with, add little extra sesame oil and knead the dough easily. Divide into equal sized balls. (12-14 ). Hold lined all of the instances.