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Vellam Poorna Kozhukattai
The specialty of this divine Vellam Poorna Kozhukattai is, with the same flour and with the same stuffing, different models of kozhukattai can be prepared.
Course
Breakfast
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
people
Calories
800
kcal
Author
Sujatha Muralidhar
Equipment
steamer
Ingredients
For jaggery syrup
½
cup
jaggery
¼
cup
water
For chana dal
¾
cup
chana dal
/split chickpea
1
cup
water
For the filling
¼
cup
grated coconut
½
teaspoon
cardamom powder
For the dough
2
cup
rice flour
/processed rice flour/ Idiyappam flour
¼
teaspoon
salt
2 ½
cup
boiling water
Instructions
For the jaggery syrup
Over medium heat, in a pan add water and jaggery.
Cook for 2 minutes or until jaggery gets dissolved.
Strain it to remove the impurities.
For chana dal
To the pressure cooker pan, add chana dal and water.
Close the lid and cook for 1 whistle in the high heat. And 12 minutes in low heat.
Wait for 10 minutes to allow the steam to release naturally.
Open the lid, and drain the excess water. Mash with the ladle until it becomes mushy. And set aside
For the filling
Over medium heat, in the same pressure cooker pan with the mashed chana dal, add grated coconut and cardamom powder.
Cook till it becomes a thicker paste, this would normally takes 5 minutes.
Allow it to cool down and make equal-sized 8 balls.
For the dough
In a mixing bowl, add the rice flour, salt. Mix.
Add boiling water at intervals to make flour moistured with water. It looks like crumbles now. That's totally fine.
Allow the dough to cool for 5 minutes.
Once it is bearable hot, using hands bring all the crumbles together. And knead well to make a smooth large ball.
For making
Divide the dough into 8 equal parts, and roll into balls.
Over a wax paper, place a ball and pat gently to make a flat circle.
Place a chana ball in the center, fold the circle into semi circle and seal the sides by pinching.
Repeat the making process for the remaining dough balls.
Steam this kozhukattai in the idli pot/steamer about 5 minutes or until they cooked completely.
Serve hot.
Nutrition
Calories:
800
kcal
|
Carbohydrates:
159
g
|
Protein:
16
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Sodium:
294
mg
|
Potassium:
118
mg
|
Fiber:
20
g
|
Sugar:
53
g
|
Calcium:
145
mg
|
Iron:
3.8
mg