On the day of Vinayaka Chathurthi I prepared Kozhukkattais/Modakams and Pasipparuppu/Moong dal payasam as neivedyam.
Ing for the outer cover of the kozhukkattai :
Raw rice powder is specially prepared for neivedyam a day ahead.Soak one kg ponni raw rice for half an hour in water.Drain and dry grind.
Water-2 ½ times of rice powder
A fat pinch of salt
Ing for the Filling/Pooranam:
Freshly grated shavings from a medium sized coconut
Crushed jaggery-half the quantity of the grated coconut,loosely packed in a measuring cup.
Cardamom powder-to flavour
Fresh ghee-Atbsp(Reserve half of this to grease fingers and palms while making kozhukkattais) .
To prepare the Filling/Pooranam:
Heat half the tbsp of ghee in a non stick kadai.Add the grated coconut and the crushed jaggery together.Sauté for a few minutes to melt down the jaggery pieces and steam off the water content. Mix in Cardamom powder. Keep this aside.
To prepare the rice dough, the outer covering:
For the safer side, to avoid lumps, I suggest the less exp cooks like me to mix the rice powder with 2 ½ parts of water directly, in a round thick bottomed vessel.Add oil and transfer the vessel to the stove top in medium heat, bringing to to a boil stirring all the time.The dough soon thickens to form a soft ball.Close the vessel with its lid to enhance the final cooking for a few more minutes keeping the flame to minimum.Transfer the dough to an appropriate casserole.The warmer the dough, the easier to proceed.
I prefer making them with the “poori dough presser” as it has proved handy and easier for anyone who has to proceed single handed.
Keep one ball in the centre and press lightly to form a poori sized shape.Place the filling on the lower half, in a linear way.
Lightly dry roasted split moong dal-1/2 cup
Jaggery ball-1 medium-Crush to smaller lumps
Milk(boiled cow’s milk or fresh coconut milk)-a large cup
Raw rice-a tbsp
Coconut gratings-1/4 cup
Salt-a fat pinch
Cardamom powder- to flavour
A few cashews roasted in a tbsp of ghee-to garnish
1. Wash and soak raw rice in cold water for ½ an hour.Drain and grind well with coconut in a mixie, to a smooth paste, adding water.Keep aside.
2. In a pan, boil the jaggery lumps with ¼ cup of water.Melt down the lumps.Boil for a few more minutes to attain honey consistency.Cool and filter impurities.Keep aside.
3. Boil 2 large cups of water in a heavy bottomed broad vessel.Add roasted moong dal. Keep the flame medium to avoid boiling over, stirring in between.