• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » FESTIVAL RECIPES » Moong dal modak recipe | Pasi paruppu pooranam recipe

Moong dal modak recipe | Pasi paruppu pooranam recipe

September 3, 2016 by Raks Anand 4 Comments /

Pasi-paruppu-pooranam-kozhukattai
Pasi paruppu pooranam kozhukattai (payatham paruppu/ yellow moong dal) is a flavourful pooranam kozhukattai, with yellow moong dal. My mom told this that they also make pooranam with moong dal instead of our regular channa dal pooranam. Though we make chana dal pooranam usually, this time thought of trying out this modak. I tried with less quantity, but this time I am going to make this same moong dal mothagam for the festival Ganesh chaturthi 2016 celebration too. It was same like the chana dal pooranam except for the flavour. We don’t roast chana dal for our kadalai paruppu pooranam, but mom asked me to roast the pasi paruppu for best flavour. It was very flavourful.  Check out my other Vinayaga Chathurthi recipes too.
paasi-paruppu-pooranam


How to make moong dal modak recipe full video

Moong dal modak recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 30 mins  |  Cook time: 20 mins   |  Makes: 15

Click here for cup measurements

Ingredients

For pooranam
Moong dal – 1/4 cup


Coconut – 1/2 cup


Jaggery, powdered – 1/2 cup


Cardamom – 1


For dough


Raw rice flour/ Idiyappam flour – 1/2 cup


Salt – 1


Sesame oil – 1 tsp


Water as needed


Method

  1. Roast moong dal until golden in colour in medium flame.
  2. 5-roast

  3. Pressure cook with 1 cup water, upto 4 whistles in medium flame. Mash it once done.
  4. 6-cooked

  5. Heat jaggery, with water just to immerse it. Once dissolved, filter through a metal strainer and continue heating in a heavy bottomed pan.
  6. 7-syrup

  7. Once the syrup is frothy, add mashed dal and mix well.
  8. 8-add

  9. Add coconut, cardamom and keep cooking until the mixture thickens and becomes a mass.
  10. 9-stuffing

  11. For outer layer dough, boil water well until it bubbles. Add it to the idiyappam flour in a mixing bowl, with sesame oil and salt (my flour had salt in it, so did not add). Add hot boiling water little by little and mix with a ladle. Keep aside closed with lid.
  12. Once warm enough to handle, add little more sesame oil and knead the dough smoothly. Divide into equal sized balls. (12-14 ). Keep covered all the times.
  13. By now the pooranam would have cooled down. Knead smoothly and roll into equal sized balls. Make bowl shape with the dough.
  14. 10-stuff

  15. Stuff with pooranam and cover the pooranam from all sides. Gather on top. Seal properly and hape to modaks.
  16. 11-seal

  17. Arrange in a greased steamer plate/ Idli plate (I used my idliyappam steamer). Steam for 5-8 minutes or until the outer cover gets shiny.
  18. 12ready

Notes

  • Keep the dough covered all the time to avoid cracking. Also knead the dough everytime, this way your dough will be more smooth, moist and manageable.
  • Make sure to select really fine rice flour (my idiyappam flour is really a fine one- Baba’s) so that it gets cooked almost when you add hot water while kneading.
  • To get the outer layer soft, its important to boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
  • If the dough is not cooked well, you may not be able to make the cups properly and will break while making.
  • To check if the kozhukattais are done, it will be shiny and changed in colour.

Flavourful pasi paruppu pooranam kozhukattais. Flavourful and delicious.
moong-dal-modak

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: FESTIVAL RECIPES, SNACKS, SWEETS, VINAYAGAR CHATURTHI RECIPES

Previous Post: « Javvarisi kozhukattai recipe | Sago kozhukattai
Next Post: Wheat rava upma kozhukattai recipe | Wheat rava recipes »

Reader Interactions

Comments

  1. Subashini N

    September 7, 2016 at 10:03 am

    Looks really yum Raji..i always love the way you shape the kozhukattais so perfectly:)

    Reply
  2. Kayalvizhi Praveen

    September 10, 2016 at 2:33 pm

    Hi sis,mongdall poorani was a big hit this chathurthi, thanks for the receipe

    Reply
  3. Unknown

    October 14, 2018 at 3:30 pm

    Hi, I have tried your channa dal mothagam … turn out beautifully
    I am preparing ingredients for the coconut version for prayer this evening …navarathri 5th day
    and will try the moong dal pooranam as well for Saraswathi pooja.

    Reply
  4. Raks Kitchen

    October 16, 2018 at 7:33 am

    Thanks a lot 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Poha cutlet recipe, No onion no garlic
  • Instant rasam without dal, 10 minute rasam
  • Avocado crema, avocado dip/ spread
  • Veppam poo thuvaiyal, neem flower recipes
  • Dangar chutney, Dangar side dish for idli dosa

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • Instant rasam without dal, 10 minute rasam
  • Poha cutlet recipe, No onion no garlic
  • Seepu seedai recipe | Krishna jayanthi recipes
  • Eggless doughnut recipe, Basic donut, soft & light
  • Easy rasam recipe, How to make rasam
  • Adai recipe, How to make adai
  • Recipe index
  • Appam recipe without yeast, How to make appam
  • Medhu vadai, Ulundu vadai recipe - With video
  • Indian lunch menu ideas

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies