Pachai payaru sweet kozhukattai recipe with full video and step by step pictures. A flavourful and healthy kozhukattai recipe for the vinayagar chathurti.
When I tried vegetarian kaya, I thought I should try this pachai payaru sweet pooranam for kozhukattai this vinayagar chaturthi. Though the kaya version involves a lot of stirring as it uses coconut milk, this version of kozhukattai pooranam is easy to prepare as it uses just grated coconut. I made with just 1/4 cup of pachai payaru, to try it out.
Usually I make kozhukattai with Baba’s Idiyappam flour, this time I got Anil kozhukattai flour from Mustafa and made this. It was good, only there was a slight texture difference. Baba’s flour is too fine, where as anil kozhukattai flour was coarse when compared. But the main thin for kozhukattai is to turn soft, moist, not dry or rubbery.
If you have pachai payaru at home, sure give it a try for this ganesh chaturthi or even for an evening snack. I have used organic jaggery powder, so refer notes for measurements to be adjusted if you are using other sweeteners.
Pachai payaru sweet kozhukattai recipe
Ingredients
- Pachai payaru/ green moong – 1/4 cup
- Jaggery powder – 3/4 cup
- Coconut – 1/2 cup grated
- Cardamom – 2
- Idiyappam flour / Kozhukattai flour/ Rice flour – 3/4 cup
- Salt – As needed
- Sesame oil – 2 tsp
Instructions
- First wash and soak green moong overnight. Next day, drain water, pressure cook with 3/4 cup water for 4-5 whistles.
- Mash well. In a heavy bottomed pan, heat mashed green moong, jaggery powder. It will become watery as jaggery melts.
- Add grated coconut, cardamom powder and keep cooking.
- At once stage, it will become thick. Switch off flame.
- Cool down and make equal sized balls out of it.
- To prepare dough, in a bowl, mix flour, salt, sesame oil. Boil water and add the hot water to flour.
- Once warm enough to handle, knead to a smooth dough. Divide into equal sized balls.
- Grease your hands with sesame oil. Make bowl shape out of the dough.
- Place the stuffing inside. Gather the sides to cover the stuffing and make modak shape. Refer video for easy understanding.
- Steam cook for 8 mins or until the outer cover is shiny.
Video
Notes
- Make sure to pressure cook with right amount of water to cook the dal.
- I pressure cooked by keeping inside a container in the pressure cooker. If cooking direct, the water quantity may be needed more.
- If water is more in the cooked dal, drain it. Otherwise will take long time for the pooran to get ready.
- While measuring jaggery, make sure to powder well for precise measurement.
- Keep the kozhukattai dough covered always. Using sesame oil helps to prevent the dough from drying out.
- After making balls out of the dough, if it is dry while making cups, knead again to make it smooth.
- Grease your hands well with sesame oil everytime while making cups.
- Water should boil well to make a perfect dough. Otherwise, the kozhukattai might break.
Pachai payaru kozhukattai steps
- First wash and soak green moong overnight. Next day, drain water, pressure cook with 3/4 cup water for 4-5 whistles.
- Mash well. In a heavy bottomed pan, heat mashed green moong, jaggery powder. It will become watery as jaggery melts.
- Add grated coconut, cardamom powder and keep cooking.
- At once stage, it will become thick. Switch off flame. Cool down and make equal sized balls out of it.
- To prepare dough, in a bowl, mix flour, salt, sesame oil. Boil water and add the hot water to flour.
- Once warm enough to handle, knead to a smooth dough. Divide into equal sized balls.
- Grease your hands with sesame oil. Make bowl shape out of the dough.
- Place the stuffing inside. Gather the sides to cover the stuffing and make modak shape. Refer video for easy understanding.
- Steam cook for 8 mins or until the outer cover is shiny.
Enjoy hot! Soft and filling pachai payaru sweet poorana kozhukattais.
So I’ve been having issues making this because the dough starts breaking apart and becomes thick when I wrap it around the stuffing. What am I doing wrong? 🙁
This recipe looks so amazing… Want to perfect the outer covering 🙁
Have you tried watching the video? Do you have any doubts about how hot the water should be or something like that? Let me also know which rice flour you are using.