Moong dal modak recipe | Pasi paruppu pooranam recipe

Moong dal modak or Pasi paruppu pooranam kozhukattai is a flavorful pooranam kozhukattai recipe, with yellow moong dal.

My mom told this that they also make pooranam with moong dal instead of our regular chana dal pooranam. Though we makethat usually, this time thought of trying out this modak.

I tried with less quantity, but this time I am going to make this same for the festival Ganesh chaturthi celebration instead of mothagam with coconut.

It was same like the chana dal pooranam except for the flavor. 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 flavorful.  Check out my other Ganesh Chathurthi recipes

If you like to check more moong dal recipes, you must check pasi paruppu payasam and pasi paruppu laddu too.

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5 from 1 vote

Moong dal modak recipe

Moong dal modak Pasi paruppu pooranam kozhukattai is a flavourful pooranam snack, with yellow moong dal sweet stuffing inside a rice flour layer.

Course Snack

Cuisine Indian, South Indian

Prep Time 30 minutes

Cook Time 30 minutes

Servings 15 modak

1x2x3x

Cup measurements

Ingredients

For pooranam

• ¼ cup Moong dal
• ½ cup Coconut
• ½ cup Jaggery powdered
• 1 Cardamom

For dough

• ½ cup Raw rice flour/ Idiyappam flour
• 1 pinch Salt
• 1 teaspoon Sesame oil
• Water as needed

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Instructions

• 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.

Video

Notes

• Keep the dough covered all the time to avoid cracking.
• 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.
• 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 color.

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Stepwise photos

1. Roast moong dal until golden in color in medium flame.

2. Pressure cook with 1 cup water, upto 4 whistles in medium flame. Mash it once done.

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

4. Once the syrup is frothy, add mashed dal and mix well.

5. Add coconut, cardamom and keep cooking until the mixture thickens and becomes a mass.

5. 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.

6. 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.

7. By now the pooranam would have cooled down. Knead smoothly and roll into equal sized balls. Make bowl shape with the dough.

8. Stuff with pooranam and cover the pooranam from all sides. Gather on top. Seal properly and hape to modaks.

9. 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.

Flavorful pasi paruppu pooranam kozhukattai ready.