Poorana Kozhukkattai with 3 filling varietites/ Steamed rice flour dumplings

On the occasion of Vinayaga Chathurthi, I wanted to share the recipe for making Poorana Kozhukkattai with three different fillings, 2 sweet and 1 savory. Let's get started.

For the outer layer:

Rice flour - 1 cup
Boiling water - 1 and 1/2 cups to 2 cups
Salt - 1/2 tsp

Ghee - 1 tsp

Ingredients for Filling # 1 - Chana dal Sweet filling 

Chana Dal - 1/2 cup (soaked for 2 hours in 1 cup of water and pressure cook until soft)

Jaggery powder - 1/4 cup (You can add little more jaggery if you wish)

Cardamom powder - 1/4 tsp

Water - 1 tsp

Cashew nuts - 2 tbsp broken pieces

Ghee - 1 tbsp

Ingredients for Filling #2- Moong Dal Savoury filling

Yellow moong dal - 1/4 cup, soaked for 10 minutes and pressure cooked 

Grated coconut - 2 tbsp

Green chillies - 2 medium finely chopped

Cumin seeds

Mustard seeds

curry leaves a few

Oil - 1 tsp

Asafoetida - 1 pinch

salt as per taste

Ingredients for Filling #3 - Moong Dal Sweet filling 

Yellow Moong Dal - 1/4 cup, soaked for 10 minutes and pressure cooked

Grated coconut - 2 tbsp

Cashew nuts - 2 tbsp broken pieces

Cardamom powder - 1/4 tsp

Ghee - 1 tbsp

Making the #1 filling 

In a saucepan, add the jaggery powder, and the water and stir until it dissolves. Then filter to remove any dirt. 

In another pan, melt the ghee and add the drained and cooked chana dal. start mashing with a laddle. 

Now add the jaggery and keep stirring continuously. when it starts to thicken, add the cardamom powder and the nuts. Mix well. Once it thickens and forms a dough consistency, switch off the stove.

This filling is ready.

Making the #2 filling 

In a pan, heat 1 tsp oil, add the mustard seeds, asafoetida, cumin seeds, g.chillies, curry leaves, and the cooked moong dal and mix well. Finally add salt and grated coconut and give it a good mix. Filling is ready. 

Making the #3 filling

In a saucepan, add the jaggery powder, and the water and stir until it dissolves. Then filter to remove any dirt. 

In another pan, heat the ghee and add the cooked and drained and roughly mashed moong dal. Now add the jaggery and keep stirring continuously. when it starts to thicken, add the grated coconut, cardamom powder and the nuts. Mix well and switch off the stove. This filling is ready.

Making the outer layer:

Boil the water and once it comes to a rolling boil, add salt and ghee to the water. Take the rice flour in a large bowl and add the water and make a soft dough. I used 1 and 3/4th cup of water. Some flours absorb more water. In that case, add the remaining water little by little. Close it with a lid and let it cool down.  

Now make small round pockets from the flour mix and add the required filling and make in any shape you like. 

Now steam these filled kozhukkattai. I like to steam them on a banana leaf. Offer these to Lord Ganesha and get his blessings 🙏

Salutations to Lord Ganesha 🙏