Poricha Modakam | Poricha Kozhukattai
For the outer dough
Either Wheat flour / Maida – 1 cup
Pinch of salt
Water required to make a thick batter
For the Stuffing
Yellow Split Moong Dal – 3/4 cup
Grated Coconut – 1/2 cup
Jaggary – 1/2 cup
How to make Poricha Modakam
In a bowl, mix the flour, salt with little water to make a thick batter. Keep it aside
For the stuffing
Dry roast the moong dal and allow it to cool down. Then powder it well.
In a non stick pan, heat jaggary, grated coconut and powdered moong dal. Mix well and continue cooking till the mixture comes together.
Cook till it becomes little thick and you can handle it.
Heat the oil in a kadai.
When you are ready to make it, make small balls of the stuffing, drop it into the thick batter and roll on all sides.
With a spoon, remove the rolled balls, drop into the hot oil. Cook on all sides and drain out.
Offer to God as Neivedyam before you eat.
The batter has to be really thick. You can mix the stuffing with help of spoon, you will be able to manage better.
Make sure you don’t let the stuffing spread, else you will have that covering out next batches.
This goes for the August Week 5, Cooking from Cookbook Challenge Group as this was referred from my clippings.