Kadalai Paruppu Pooranam Kozhukattai – Chana Dal Sweet Poornam Kozhukattai With Video

Every year on Ganesh Chaturthi festival, we make chana dal sweet poornam kozhukattai / kadalai paruppu poorana kozhukattai for neivedyam. Basically sweet kozhukattai can be prepared by stuffing kozhukattai with chana dal pooranam, moong dal poornam or with coconut/ thengai pooranam. But we all love Kadalai paruppu purana kozhukattai more than other stuffing. 

As this pooranam can be refrigerated and used up to 2 weeks, I make it in large quantity and use the same for making sweet poli/ obbattu, suzhiyan and sweet paratha.

To make soft poorna kozhukattai, there are certain points to remember. I have shared all the points as tips in the end of this post. Do read them before you start making this kozhukattai.  Also check out the detailed video on how to make chana dal sweet pooranam, making kozhukattai maavu using idiyappam flour and shaping modagam with and without kolukattai mould. Lets see how to make chana dal sweet pooranam kozhukattai with step by step pictures and video.

• Pressure cook chana dal by adding the required water and a drop of oil. Drain the water. Grind without water or mash it well to make a paste without adding water and set aside.

• In a bowl, take the powdered jaggery and add little water to cover it.When its melted , strain to remove impurities OR if the jaggery is pure, add it directly to the mashed dal along with grated coconut.

• If using syrup, strain it. Wash the kadai and add the syrup, grated coconut and cooked dal, cardamom powder( please do not add water, the coconut itself leaves water which will be enough.)

• Mix well until the mixture leaves the sides and becomes a thick whole mass. ( Do not add water while adding the dal paste because the lesser you add the water , sooner the pooranam will start to leave the sides and becomes thick.. Stuffing will be ready)

• Make small balls out of the stuffing and keep ready.
• The unused stuffing can be refrigerated and used for 10 to 15 days.

TO MAKE SWEET POORANAM KOZHUKATTAI

• I used a ready made kozhukattai mould to make a good shape.
  U can also try the shape which is shown in the video to make mothagam/ coconut shape.
• in the pictures below, I’ve explained using kozhukattai mould. Take the mould, open it and grease it with gingely oil. Take a small ball from the Kozhukattai dough and keep it inside the mould. Just spread it all the sides till 3/4 of the mould by keeping the center empty. Now close the mould and press it with ur left hand fingers.

• Now place the dal pooranam in the center.Take a small berry sized ball and place it on the top of the dal pooranam and seal it well.

• Now open the mould , u’ll get a nicely shaped kozhukattai.
• Follow the same for the remaining. Grease an idli plate with oil. Arrange the kozhukattai.
• Boil water in an idli pot.. Keep the idli plate and steam it for  8 to 10 minutes. Cooked kozhukattai looks shiny. Switch off the flame and eemove the kozhukattai from idli plate after it becomes warm. If you try to remove it hot, kozhukattai may break.  

TIPS TO MAKE SOFT KOZHUKATTAI 

• The same pooranam can be done using coconut alone. For that channa dal is not needed. Just make the jaggery syrup , add the grated coconut , cardamom powder & mix till it leaves the sides.
• Remove & stuff it using the above said procedure.
• For thengai pooranam , jaggery can be less.ie 1:1 would be enough.
• To make soft kozhukattai, always use good quality idiyappam flour. Homemade processed rice flour gives the best result. 
• Add the right quantity of hot water to make the kozhukattai dough. If the water is less, kozhukattai may break while shaping and tastes hard and chewy.
• If the water is more, dough becomes too sticky. Shaping would be difficult and kozhukattai will break after cooking. 
• Always make the stuffing part / Pooranam first. Do not make kozhukattai dough in advance. Make it just before making kozhukattai else dough will dry and gives hard kozhukattai.
• Make the kozhukattai maavu smooth without cracks. Do not add more water and make it sticky. If the dough is sticky, grease with oil and knead for 5 minutes.
• Before steaming the kozhukattai, make sure water in the idli pot is roll boiling. It helps to cook the kozhukattai soon and keeps it soft. 
• Do not remove the kozhukattai from the idli plate when it is hot. Remove after kozhukattai becomes warm. It will come out easily without cracks else kozhukattai may break.