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.
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
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
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
- Roast moong dal until golden in colour in medium flame.
- Pressure cook with 1 cup water, upto 4 whistles in medium flame. Mash it once done.
- Heat jaggery, with water just to immerse it. Once dissolved, filter through a metal strainer and continue heating in a heavy bottomed pan.
- Once the syrup is frothy, add mashed dal and mix well.
- Add coconut, cardamom and keep cooking until the mixture thickens and becomes a mass.
- 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.
- 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.
- By now the pooranam would have cooled down. Knead smoothly and roll into equal sized balls. Make bowl shape with the dough.
- Stuff with pooranam and cover the pooranam from all sides. Gather on top. Seal properly and hape to modaks.
- 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.
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.
Looks really yum Raji..i always love the way you shape the kozhukattais so perfectly:)
Hi sis,mongdall poorani was a big hit this chathurthi, thanks for the receipe
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.
Thanks a lot 🙂