Ragi Pachai Payaru (Green Gram) Kozhukattai

Directions

• For Kozhukattai Outer Cover
• Add the Ragi flour and rice flour in a broad vessel.
• Boil 2 cups of water along with salt and a teaspoon of oil (preferably gingelly oil).
• Pour this boiling water in the rice flour slowly and mix it using a wooden spoon.
• Close with a lid and keep it for 10 to 15 minutes.
• When it is warm enough to handle, knead it well.
• Now dough for outer cover is ready.
• For Pooranam (Stuffing)
• In a frying pan add the green gram (Moong) and dry fry till its colour changes slightly and nice aroma comes out.
• Soak the fried gram in water for 6 hours or leave it overnight.
• Wash the soaked gram and put it in a pressure cooker along with one or two cups of water and cook for one or two whistles. Or cook it in open vessel till it is soft.
• Drain the excess water and mash it well. Or put it in a mixie jar and grind it to a coarse paste using pulse mode and keep it aside.
• Add the jaggery in a pan and add half cup water and bring to boil. Remove and strain it.
• Add the strained jaggery water in a pan and allow to boil.
• When it starts boiling with bubbles, reduce the heat and add the cooked moong and stir well. Stir continuously till all the jaggery water and moong blends well.
• Add cardamom powder, coconut gratings and mix it well. Remove from stove.
• Final part
• Take out small lemon size dough and make a ball. Using your thumb slightly press the ball in the middle and hold with your fingers and make a cup.
• Add one tablespoon Pooranam in the cup and close the edges. It look like half circle.
• To make modakam, put the pooranam in the cup and bring all the edges to the centre and press slightly.
• Finish all the dough and pooranam like above.
• Arrange in a greased steamer plate or idli plate and steam it for eight to ten minutes.
• If you find it difficult to make rice cups, you can use Kozhukattai mould.