Poorna Kozhukkattai

Ingredients:

For Pooranam

• Coconut - 1 (Grated)
• Jaggery - 150 gm
• Ghee - 1 tb sp
• Elachi powder - a pinch

For Kozhukattai

• Raw rice flour - 1 cup
• Ginglee oil - 2 tb sp
• Salt - a pinch
• Water

Method:

Heat ghee in a kadai. Add the coconut and fry for 2 min then add the jaggery and mix well. Add the elachi powder and heat slightly. Do not let it caramelize too much.

 Pooranam

Boil water with a pinch of salt and two spoons of ginglee oil or even cooking oil and pour the boiling water in the rice flour and mix well. mix and bring it to the consistency of chapathi dough.

Take a lemon sized ball of the dough. Rub oil in the palms and make a poori with the side of your palms so the there is no impression of your finger. keep a spoon full of pooranam and fold the poori moon shape.
Heat the Idly vessel and steal cook it.

 Make the kozhukattai with hands with a little oil in palms to avoid drying of the dough

Steam cooked kozhukattai ready to be served.

Note: Use only boiling water to make the dough if not boiled properly it will be difficult to make the kozhukattai it will break and the juice from the pooranam may ooze out while cooking it. Also add enough oil and rub oil in palms before you do each one as dryness may cause cracks in the kozhukattai. 

This pooranam can be stored in fridge for even a week. If you are doing in large quantities boil Green Gram dhal drain pout the water and add it to the pooranam just after the coconut to increase volume. Plain coconut pooranam has longer self life than the one with green gram dhal.